Beef Tips and Noodles Pioneer Woman
Will Dickey
One of the heartiest winter dinners we've come across is Ree Drummond's homemade chicken and noodles. Meltingly tender chicken and egg noodles, cooked together in a homemade chicken broth—it's the kind of one-pot meal that warms you throughout. With this beef and noodles recipe, we've taken the same idea but made it even more savory (and a little bit easier!). If you love a beef stew and tender noodles, this recipe is for you!
What is beef stew meat?
It's not uncommon to find a package of cubed beef in the supermarket labeled "beef stew meat." But if you can't, don't worry! The cuts of beef that stew meat comes from are usually labeled "chuck roast," "top," or "bottom round." Any of these cuts of beef can be purchased and cut into 1-inch pieces for this beef and noodles recipe.
How do you thicken beef and noodles?
There are two important steps that give beef and noodles its satisfying thickness. First, the beef is coated in a mixture of flour, salt and pepper. Once the beef is seared in olive oil and butter, the flour toasts, giving the broth body and flavor. Second, once the meat has braised to perfection, the egg noodles are cooked directly in the broth. Their starches release straight into the stew, thickening the stew. We love to use thick-cut, frozen egg noodles for this dish—they have a chewy texture and firm bite. Reames is a great brand found in the freezer section of most supermarkets. If you can't find them, feel free to substitute dried egg noodles, but adjust the final simmering time in Step 4 to match the directions on the package of dried egg noodles.
Yields: 4 - 6 servings
Prep Time: 0 hours 10 mins
Total Time: 2 hours 5 mins
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 yellow onion, chopped
12 oz. sliced mushrooms
4 garlic cloves, chopped
1 qt. beef stock
2 tbsp. Worcestershire sauce
4 sprigs of thyme
1 12-oz. bag frozen egg noodles, such as Reames brand
Sour cream and chopped parsley, for serving (optional)
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- 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, 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 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.
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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a38698825/beef-and-noodles-recipe/