Beef & Noodles
Posted: Wed Oct 20, 2010 3:34 pm
I always get hungry for some good ol' comfort foods this time of year. For some reason I was craving Beef & Noodles, which is a dish I never really loved as a kid. Made the way I did it was one of the best meals I've made in awhile. So I thought I'd type up the recipe and share it with the group....this is what I did.
Beef & Noodles
1 Chuck Roast (approximately 3-4 pounds)
Flour
Salt
Pepper
Vegetable Oil
2 Large Sweet Onions cut in slivers
2 bulbs Garlic (15-20 cloves, smashed & pealed)
~90 oz Low Sodium Beef Broth/Stock
I began with heating a cast iron skillet with oil on Medium-High heat until oil is just starting to smoke. While the skillet is heating, I cut the roast into 1" cubes, seasoned meat liberally with salt & pepper, then dredged in flour.
When the skillet was hot, I seared the meat cubes. I did this in 3-4 batches so I didn't overload the skillet. When done with all the meat, I carmelized the onions, again in multiple batches. With the last batch of onions when they were half done, I added the garlic cloves (Just left them whole, I only crushed to remove the skin). When the onions & garlic were done carmelizing I added them, with the meat, to the crockpot.
When done with the last batch of onions/garlic I deglazed the the skillet with some beef broth/stock, making sure to get all the bits from the bottom of the skillet. I then poured that liquid and the rest of the beef broth/stock over the beef, onions, and garlic in the crockpot.
I did all that the night before I was going to eat it. I put the crockpot in the fridge. The next morning I set the crockpot to low and went to work. When I came home I strained the solids and set them aside, and put the broth in a stockpot on the stove.
Noodles
3 cups AP Flour
3 tsp salt
5 large eggs
I mixed the salt & flour, and added the eggs until made a nice dough...tacky but not too sticky. I then wrapped in plastic wrap and let it rest for about 30 mins.
When the rest time is completed shape the dough into noodles. I used my pasta roller, but only went to the 3rd setting (usually use the 6th for stuff like linguine or ravioli). I cooked the pasta immediately after rolling/cutting and would start rolling the next batch while the first batch cooked.
When the noodles were all done I added the meat (with onions & garlic) back to the broth and brought it all up to a boil. It was thinner than I wanted so I thickened it with a couple tablespoons of corn starch mixed with cold water. It really brought it together into a nice gravy. I added the noodles back to the mixture and served. It was sooo rich and soooo good!
Beef & Noodles
1 Chuck Roast (approximately 3-4 pounds)
Flour
Salt
Pepper
Vegetable Oil
2 Large Sweet Onions cut in slivers
2 bulbs Garlic (15-20 cloves, smashed & pealed)
~90 oz Low Sodium Beef Broth/Stock
I began with heating a cast iron skillet with oil on Medium-High heat until oil is just starting to smoke. While the skillet is heating, I cut the roast into 1" cubes, seasoned meat liberally with salt & pepper, then dredged in flour.
When the skillet was hot, I seared the meat cubes. I did this in 3-4 batches so I didn't overload the skillet. When done with all the meat, I carmelized the onions, again in multiple batches. With the last batch of onions when they were half done, I added the garlic cloves (Just left them whole, I only crushed to remove the skin). When the onions & garlic were done carmelizing I added them, with the meat, to the crockpot.
When done with the last batch of onions/garlic I deglazed the the skillet with some beef broth/stock, making sure to get all the bits from the bottom of the skillet. I then poured that liquid and the rest of the beef broth/stock over the beef, onions, and garlic in the crockpot.
I did all that the night before I was going to eat it. I put the crockpot in the fridge. The next morning I set the crockpot to low and went to work. When I came home I strained the solids and set them aside, and put the broth in a stockpot on the stove.
Noodles
3 cups AP Flour
3 tsp salt
5 large eggs
I mixed the salt & flour, and added the eggs until made a nice dough...tacky but not too sticky. I then wrapped in plastic wrap and let it rest for about 30 mins.
When the rest time is completed shape the dough into noodles. I used my pasta roller, but only went to the 3rd setting (usually use the 6th for stuff like linguine or ravioli). I cooked the pasta immediately after rolling/cutting and would start rolling the next batch while the first batch cooked.
When the noodles were all done I added the meat (with onions & garlic) back to the broth and brought it all up to a boil. It was thinner than I wanted so I thickened it with a couple tablespoons of corn starch mixed with cold water. It really brought it together into a nice gravy. I added the noodles back to the mixture and served. It was sooo rich and soooo good!