Grandma's Beef and Noodles
A comforting dish combining tender beef and hearty noodles in a savory broth, perfect for any occasion.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast (or brisket) For a leaner option.
- 2 cups beef broth Homemade or store-bought.
- 1 cup water
- 1 medium onion, diced Adds sweetness.
- 3 cloves garlic, minced Adds robust flavor.
- 3 cups egg noodles Can substitute with whole grain for a healthier option.
- 2 stalks celery, chopped Adds crunchy texture.
- to taste Salt and freshly ground black pepper
- 1 tablespoon Worcestershire sauce Enhances umami flavor.
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Begin by cutting the beef into 1-inch cubes. Season generously with salt and pepper.
- In a large pot, heat a tablespoon of oil over medium-high heat. Once hot, add the beef cubes in batches. Sear until browned on all sides (approximately 5 minutes per batch).
- Once all the meat is browned, add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion is translucent.
Cooking
- Pour in the beef broth, water, and Worcestershire sauce. Stir well, scraping the bottom of the pot to release any flavorful bits. Bring to a boil.
- Add the sliced carrots and chopped celery. Reduce heat to low, cover, and let it simmer for about 45 minutes.
- After 45 minutes, stir in the egg noodles. Cook for an additional 10-12 minutes or until the noodles are al dente.
- Taste and adjust the seasoning with more salt and pepper if necessary. Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months, letting it cool completely before freezing. Reheat gently on the stove, adding a splash of broth for moisture.