It’s the kind of one-pot dish that keeps you cozy all night, with egg noodles and meltingly tender chicken cooked together in homemade chicken broth. We’ve taken the same concept and improved it by making this beef and noodles recipe even more delicious. This recipe is for you if you enjoy delicate noodles and meat stew.
- 3 tbsp. flour
- 1 tsp. seasoned salt, divided
- 1 tsp. ground black pepper, divided
- 1 1/2 lb. beef stew meat (or chuck roast), cut into 1″ pieces
- 2 tbsp. butter
- 1 tbsp. olive oil
- 1 chopped yellow onion
- 12 oz. sliced mushrooms
- 4 garlic cloves, chopped
- 1 qt. beef stock
- 2 tbsp. Worcestershire sauce
- 4 sprigs of thyme
- 1 bag (12 oz.) of frozen egg noodles
- Sour cream and chopped parsley
- In a large bowl, combine the flour and 1/2 teaspoon each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well-coated.
- Heat a large Dutch oven over medium-high heat. Add the butter and olive oil, swirling to coat the bottom of the pan. Place the meat in a single layer and cook until golden brown, 4 to 5 minutes. Stir the beef and let brown on another side for 3 to 4 minutes. Remove the Dutch oven from the heat and transfer the beef to a plate.
- Reduce the heat to medium and add the onion, mushrooms, garlic, and the remaining 1/2 teaspoon each of seasoned salt and black pepper. Cook for 7 minutes, stirring occasionally and scraping the browned bits from the bottom of the pot. Add the beef stock, Worcestershire sauce, seared beef, and thyme sprigs. Bring to a simmer, cover, then reduce heat to low. Cook for 1 hour and 15 minutes, with the stock just barely simmering.
- Remove the lid and discard the thyme sprigs. Add the egg noodles and increase the heat to medium-high. Cook, stirring occasionally until the mixture comes to a simmer. Reduce the heat to medium-low and continue to cook for 20 to 25 minutes, stirring occasionally, until the noodles are tender. Serve immediately, topped with a dollop of sour cream and a sprinkle of parsley.