Description
A comforting and hearty dish featuring tender beef and wide egg noodles, perfect for cozy dinners or celebrations.
Ingredients
- 1 ½ lbs beef chuck, cut into 1-inch pieces
- 3 cups beef broth
- ¼ cup cold water
- 2 tablespoons butter
- 12 oz wide egg noodles
- 1 tablespoon cornstarch
- 2 whole bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Heat a large skillet over medium heat. Add the butter and allow it to melt.
- Add the beef to the skillet, browning the pieces for about 8-10 minutes, ensuring each piece gets a nice sear.
- Pour 2 cups of beef broth into the skillet. Add the salt, pepper, thyme, and bay leaves, stirring everything together. Bring the mixture to a boil.
- Reduce heat, cover the skillet, and let it simmer for 20-30 minutes until the beef becomes tender.
- Add the last cup of beef broth slowly as it cooks off.
- Mix the cornstarch into ¼ cup of cold water until it forms a smooth paste. Stir this mixture into the skillet and cook for another 10 minutes until the sauce thickens.
- Boil the egg noodles in a separate pot according to the package instructions. Drain once cooked.
- Serve the delicious beef mixture over the egg noodles and savor your meal.
Notes
Serve with fresh herbs for garnish. This dish improves in flavor the next day, making it a great leftover option.
