Braised Beef with Noodles
Submitted by poizen_oak
Tender braised beef chuck with onion and celery in a thick, savory gravy served over egg noodles. A simple, hearty comfort dinner for two that simmers low and slow for about an hour.
YIELD
2 servingsPREP
15 minCOOK
80 minREADY
100 minSome nights you just need a bowl of braised beef over noodles and nothing else.
This is that recipe. Beef chuck cubes browned until crusty, then simmered low with a bay leaf until fork-tender. Chopped onion and celery go in near the end, and a quick flour slurry thickens the braising liquid into a rich, clinging gravy.
Ladle it all over a pile of hot egg noodles and you’ve got the kind of dinner that warms you from the inside out.
It serves two, which makes it ideal for a quiet weeknight when you don’t want to deal with a big production.
Pro Tips
- Brown the beef hard. Don’t crowd the pan and don’t move the pieces until they’ve got a deep, dark crust. That fond on the bottom of the pan is where all the flavor lives.
- Low and slow is the rule. Keep the heat low after adding the water. A gentle simmer tenderizes the chuck without making it stringy.
- Mix the flour slurry smooth before adding it to the pot. Any lumps will stay lumps.
Ingredients
Directions
Brown beef cubes in saucepan until well browned.
Add 1½ cups water, salt, pepper, and bay leaf.
Cover and cook over low heat until beef is almost tender--about 1 hour.
Add onion and celery.
Continue cooking until meat and vegetables are tender--about 20 minutes.
Remove bay leaf.
Mix flour and water until smooth.
Stir into beef mixture.
Cook, stirring constantly, until thickened--about 2 minutes.
Serve over noodles.
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