Old-Fashioned Beef & Noodles

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There are lots of wonderful old recipes that bring back lovely memories of church socials and family reunions. Home fried chicken, baked beans, sugar cream pie, lasagna, five cup salad, mashed potatoes, somebody’s heavenly freezer corn. Who didn’t pile their plate high with more food than they could possibly eat just because it all looked and smelled so good? And you knew it was going to taste like a million bucks because every dish was made with love.old-fashioned-beef-noodles-culinary-craftiness

Today’s old-fashioned recipe features the perfect pot of beef & noodles. It seems it was always very brothy at these get-togethers and the meat was always shredded, but it always tasted great. I don’t recall my mom or grandma ever making this, but that didn’t stop me from giving it a go. Over the years I’ve perfected the dish–not too runny, not too dry–and with tender chunks of roast rather than shreds. Because some bites you want just noodles or just meat or a mix of the two together. If the meat is shredded and thoroughly incorporated, you can’t do that. Jimmie and Noah will tell you my beef & noodles are the best. 😊

There are all kinds of egg noodles from which to choose and it’s nice to change it up every now and then. For Jimmie, the smaller the noodle, the better. Noah, a Kluski noodle is the best, but both love it either way, though neither likes No Yolk noodles, nor very wide flat noodles. One of these days I’ll give making noodles from scratch a try, but for now and in this recipe there’s no need as long as you can find good egg noodles at your local grocers. If you’re a great noodle maker, use them! Just be sure they’re well dried.

Note: This recipe is for a single batch, but the pictures show a double. I buy approximately the same sized roast no matter how many noodles I intend to cook, but don’t use all of it in a single batch. Also, I always cook my roasts from frozen. They turn out wonderfully tender this way.

Old-Fashioned Beef & Noodles

1.5 – 2 lb. Frozen chuck or arm roast
Cooking spray
Salt & pepper
Water
12-16 oz. bag egg noodles
2 Beef bouillon cubes or tubs of concentrated stock
4 cups water, give or take a cup
2 heaping tablespoons cornstarch
1/2 cup water
1 1/2 tsp. Kitchen Bouquet

Turn oven on to 350°F. Position rack in lower 1/3. Place frozen roast in a large Dutch oven or lidded roasting pan. Spray all over with cooking spray and liberally salt and pepper both sides. Add enough water (beside the roast, not on it) to come 1/2 to 3/4 up the side of the meat. Don’t submerge the roast. Add a little more salt and pepper to the water. Cover tightly and place in oven. Bake for 4 to 4.5 hours. No need to check it halfway through. (Time is according to your schedule. If you’re ready to starting cooking the noodles after 4 hours, that’s fine. If you’re not ready, the extra half hour in the oven won’t hurt the roast.)

Carefully transfer cooked roast to a plate with a large slotted spoon. Set aside to cool for a bit while cooking the noodles.

Depending on how much broth remains in the pot, add just enough extra water to make approximately 6 – 8 cups total. Just eyeball it. It doesn’t have to be exact. Add the bouillon or concentrated stock and bring to a boil over medium-high heat. Salt & pepper to taste or add more bouillon if the broth seems weak.

Add the noodles to the boiling broth and reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes or so, until the noodles are tender and cooked through. If the liquid is completely absorbed before the noodles are done, add a little more water.

While noodles are cooking, cut the roast into small pieces.

Once the noodles are cooked, if a nice thick gravy has developed skip the next step and just add the Kitchen Bouquet. If the remaining liquid is too thin and brothy, stir and dissolve the cornstarch in the 1/2 cup of water (use a larger coffee cup for this).

While constantly stirring, pour half of the cornstarch slurry into the noodles/broth and continue stirring for 2-3 minutes until thickened. If it still seems too runny, use the rest of the slurry. Add the Kitchen Bouquet and stir to incorporate. Salt & pepper to taste, if necessary.

Remove from heat and stir in the roast beef. Serve with mashed potatoes (quick directions for making the best), if desired.Old-Fashioned Beef & Noodles | Culinary Craftiness

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Old-Fashioned Beef & Noodles

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: Serves 6

Old-Fashioned Beef & Noodles

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 1.5 - 2 lb. Frozen chuck or arm roast
  • Cooking spray
  • Salt & pepper
  • Water
  • 12-16 oz. bag egg noodles
  • 2 Beef bouillon cubes or tubs of concentrated stock
  • 4 cups water, give or take a cup
  • 2 heaping tablespoons cornstarch
  • 1/2 cup water
  • 1 1/2 tsp. Kitchen Bouquet

Instructions

  1. Turn oven on to 350°F. Position rack in lower 1/3. Place frozen roast in a large Dutch oven or lidded roasting pan. Spray all over with cooking spray and liberally salt and pepper both sides. Add enough water (beside the roast, not on it) to come 1/2 to 3/4 up the side of the meat. Don't submerge the roast. Add a little more salt and pepper to the water. Cover tightly and place in oven. Bake for 4 to 4.5 hours. No need to check it halfway through. (Time is according to your schedule. If you're ready to starting cooking the noodles after 4 hours, that's fine. If you're not ready, the extra half hour in the oven won't hurt the roast.)
  2. Carefully transfer cooked roast to a plate with a large slotted spoon. Set aside to cool for a bit while cooking the noodles.
  3. Depending on how much broth remains in the pot, add just enough extra water to make approximately 6 - 8 cups total. Just eyeball it. It doesn't have to be exact. Add the bouillon or concentrated stock and bring to a boil over medium-high heat. Salt & pepper to taste or add more bouillon if the broth seems weak.
  4. Add the noodles to the boiling broth and reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes or so, until the noodles are tender and cooked through. If the liquid is completely absorbed before the noodles are done, add a little more water.
  5. While noodles are cooking, cut the roast into small pieces.
  6. Once the noodles are cooked, if a nice thick gravy has developed skip the next step and just add the Kitchen Bouquet. If the remaining liquid is too thin and brothy, stir and dissolve the cornstarch in the 1/2 cup of water (use a larger coffee cup for this).
  7. While constantly stirring, pour half of the cornstarch slurry into the noodles/broth and continue stirring for 2-3 minutes until thickened. If it still seems too runny, use the rest of the slurry. Add the Kitchen Bouquet and stir to incorporate. Salt & pepper to taste, if necessary.
  8. Remove from heat and stir in the roast beef. Serve with mashed potatoes (quick directions for making the best), if desired.

Notes

I always cook my roasts from frozen. They turn out wonderfully tender this way.

http://www.culinarycraftiness.com/old-fashioned-beef-noodles/

Old-Fashioned Beef & Noodles | Culinary Craftiness

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2 Replies to “Old-Fashioned Beef & Noodles”

  1. I made this today and it was very good! I also had some button mushrooms in the fridge that needed used up. So, I sauteed the mushrooms with a small onion in a little olive oil and added this to the beef and noodles. Will definitely make again.

  2. Yay! I’m glad you made it and it turned out good for you! I hadn’t thought to add mushrooms to it, but will the next time I make it. Thanks for the suggestion! And thanks for stopping by to let me know you whipped up one of my recipes! 🙂

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