Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 5 minutes
Difficulty: Medium
Servings: 6-8
Intensity Levels
To help you gauge the energy and focus this recipe requires, here’s a breakdown of its intensities:
Intensity Level (1-5) Notes
Active Cooking ███░░░░░░░ 3/5 Involves browning meat in batches, sautéing vegetables, and stirring. Requires focused attention for the first 25-30 minutes.
Passive Cooking ████░░░░░░ 4/5 The beef simmers unattended for nearly 2 hours. Low effort but requires patience.
Noise Level ██░░░░░░░░ 2/5 Gentle sizzling during browning, followed by the quiet, soothing bubbling of a slow simmer.
Mess Factor ███░░░░░░░ 3/5 Uses a large pot or Dutch oven and a cutting board. One-pot recipe minimizes cleanup.
Flavor Intensity ██████████ 5/5 Deep, rich, savory, and umami-packed from the seared meat, caramelized vegetables, and long, slow cooking.
Ingredients
For the Beef:
3 lbs (1.4 kg) beef chuck roast, cut into 2-inch cubes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil or vegetable oil, divided
For the Base:
1 large yellow onion, chopped
3 large carrots, peeled and sliced into ½-inch rounds
3 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
½ cup dry red wine (such as Cabernet Sauvignon or Merlot)
4 cups beef broth, preferably low-sodium
2 cups water
2 bay leaves
3 sprigs fresh thyme
1 teaspoon dried rosemary
For the Noodles & Finish:
12 oz (340 g) wide egg noodles
¼ cup fresh parsley, chopped (for garnish)
Salt and pepper, to taste
Instructions
Step 1: Prepare and Brown the Beef
Pat the beef cubes completely dry with paper towels. This is a crucial step for achieving a good sear. Season generously with salt and pepper.
Heat 1.5 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat (Intensity: High) . Working in batches to avoid crowding the pot, add the beef cubes in a single layer. Sear for 4-5 minutes per side, until a deep brown crust forms. Use tongs to turn the pieces. Transfer the seared beef to a plate and set aside. Repeat with the remaining beef, adding more oil if needed.
Step 2: Sauté the Vegetables
Reduce the heat to medium (Intensity: Medium) . You should have about 2 tablespoons of fat and browned bits (fond) left in the pot. Add the chopped onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
Add the minced garlic and tomato paste. Cook for 1-2 minutes more, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
Step 3: Deglaze and Build the Broth
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen all the flavorful browned bits. Let the wine simmer for 2-3 minutes until it has reduced by half.
Return the seared beef (and any accumulated juices on the plate) to the pot. Add the beef broth, water, bay leaves, thyme sprigs, and dried rosemary. Bring the liquid to a boil, then reduce the heat to low (Intensity: Low) . Cover the pot with a lid, leaving it slightly ajar to allow a little steam to escape.
Step 4: The Slow Simmer
Let the beef simmer gently for 2 to 2.5 hours, or until the beef is fork-tender and easily shreds. Check the pot occasionally to ensure the liquid is at a gentle simmer, not a rapid boil. If the liquid is reducing too quickly, lower the heat or cover the pot fully.
Once the beef is tender, remove the pot from the heat. Use tongs to remove the bay leaves and thyme sprigs (the leaves will have fallen off, which is fine). If you prefer a thicker sauce, you can mash some of the cooked carrots against the side of the pot to help thicken it naturally, or create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and stir it in.
Step 5: Cook the Noodles
While the beef is simmering, you can wait to cook the noodles until the end. About 15 minutes before the beef is done, bring a large pot of salted water to a boil over high heat (Intensity: High) . Cook the egg noodles according to package directions until al dente. Drain well.
Alternatively, for an even richer dish, you can cook the noodles directly in the beef stew. About 15 minutes before the beef is done, increase the heat to medium (Intensity: Medium) , bring the stew to a gentle boil, and stir in the dry egg noodles. Cook, stirring occasionally to prevent sticking, for 10-12 minutes or until the noodles are tender. You may need to add an extra cup of broth or water if the stew becomes too thick.
Step 6: Combine and Serve
If you cooked the noodles separately, add the drained noodles to the pot with the beef and sauce. Stir gently to combine. Taste the final dish and adjust seasoning with more salt and pepper if needed.
Ladle the beef and noodles into deep bowls. Garnish generously with fresh chopped parsley.
The Final Touch
This dish is a testament to the magic of slow cooking. The initial investment of time and focused effort yields a payoff of incredible flavor that simply can’t be rushed. Serve it with a side of crusty bread for sopping up every last drop of gravy, and perhaps a simple green salad with a sharp vinaigrette to cut through the richness. It’s even better the next day, making it a perfect candidate for leftovers—if there are any!
Nutrition Information
*The following is an approximate estimate per serving, based on 8 servings, using lean-trimmed beef and low-sodium broth.*
Nutrient Amount
Calories 585 kcal
Protein 42 g
Fat 28 g
Saturated Fat 9 g
Trans Fat 1 g
Carbohydrates 40 g
Fiber 3 g
Sugar 5 g
Cholesterol 155 mg
Sodium 680 mg