Beef And Noodles Recipe

Prepare and Season Beef

Pat the beef pieces dry with paper towels. Season all sides with 2 tsp salt and 1 tsp black pepper. Lightly dredge the pieces in 3 tbsp flour, shaking off excess.

Brown the Beef

Heat 2 tbsp oil in a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat until shimmering. Working in batches so pieces do not crowd, sear beef 3–4 minutes per side until a deep brown crust forms. Transfer browned pieces to a plate and set aside.

Sauté Aromatics

Reduce heat to medium. Add sliced onion, carrots, and celery to the pot and sauté 6–8 minutes, stirring occasionally, until softened and beginning to caramelize. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 1 tbsp tomato paste and cook 1 minute.

Deglaze & Build Braising Liquid

Pour in 1 cup dry red wine (or 1 cup beef stock if not using wine) and scrape up browned bits from the bottom with a wooden spoon. Let wine reduce 2–3 minutes. Return beef to the pot. Add 3 cups beef stock, 1 tbsp Worcestershire sauce, 3 thyme sprigs, and 2 bay leaves. Bring to a gentle simmer.

Braise

Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (163°C) oven, or maintain a low simmer on the stovetop. Braise until the beef is fork-tender, about 2 to 2 1/2 hours. Check after 90 minutes: if liquid reduces too much, add up to 1/2 cup additional stock or water.

Finish Au Jus

When beef is tender, remove the pot from oven. Transfer beef pieces to a cutting board and tent with foil. Remove and discard thyme stems and bay leaves. Skim off any excess fat from the surface of the braising liquid. For a smoother au jus, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor; discard solids. Simmer the strained liquid over medium heat until it reduces slightly and tastes concentrated, about 5–8 minutes. Whisk in 2 tbsp cold unsalted butter, one piece at a time, to finish and slightly thicken the jus. Adjust seasoning with salt and pepper to taste.

Shred or Slice Beef

Shred or slice the braised beef into bite-size pieces against the grain. Return meat to the au jus to warm briefly before serving.

Bring 6 cups water to a rolling boil in a large pot. Add 1 tbsp salt. Add 12 oz short pasta and cook according to package directions until al dente (usually 7–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Return pasta to the pot, add 1 tbsp butter and a splash (1–2 tbsp) of reserved pasta water if needed, toss to coat and keep warm.

Place 1.5 lb peeled and cubed potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain well and return potatoes to the pot. Warm 1 cup milk and 2 tbsp butter together (microwave or stovetop) until butter melts. Mash potatoes with a potato masher or ricer, gradually adding warmed milk and butter until smooth and desired consistency is reached. Season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste. Keep warm until serving.

Plate choices: For noodles - place a portion of buttered short pasta on the plate, top with braised beef pieces, and spoon generous amounts of au jus over the beef and noodles. For mashed potatoes - place a scoop of mashed potatoes on the plate, top with braised beef, and spoon au jus over the meat and potatoes so flavors meld. Garnish with chopped parsley and chives if desired.

Cook's note: Leftover au jus can be chilled and skimmed of fat; it keeps refrigerated for 3–4 days or frozen for up to 3 months.