Ingredients:

  • 2.5 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp grapeseed oil
  • 1 large yellow onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 cups beef bone broth, low sodium
  • 0.25 cup Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp soy sauce
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 16 oz wide egg noodles
  • 2 tbsp salted butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat your 2.5 lbs of beef chuck roast completely dry with paper towels. Note: Moisture is the enemy of a good sear; wet meat steams instead of browning.
  2. Heat 2 tbsp grapeseed oil in your Dutch oven until it shimmers. Add half the beef, leaving space between pieces. Cook 3-4 minutes per side until a dark brown crust forms.
  3. Remove beef. In the same pot, add the sliced yellow onion and 8 oz cremini mushrooms. Cook 6 minutes until the onions are translucent and golden.
  4. Stir in 3 minced garlic cloves for 30 seconds. Pour in a splash of the 3 cups beef bone broth, scraping the bottom of the pot with a wooden spoon to release the brown bits.
  5. Return the beef to the pot. Add the rest of the broth, 0.25 cup Worcestershire, 2 tbsp soy sauce, 1 tsp dried thyme, and the bay leaf.
  6. Cover and reduce heat to low. Simmer for 45 minutes until the beef is tender enough to break with a spoon.
  7. While the beef simmers, boil the 16 oz wide egg noodles in salted water. Drain and toss with 2 tbsp salted butter.
  8. Mix 3 tbsp cornstarch with 3 tbsp cold water. Stir this slurry into the beef pot and simmer for 2 minutes until the sauce becomes glossy and thick.
  9. Remove the bay leaf. Taste the gravy — it might need a pinch of pepper. Ladle the beef and plenty of gravy over the buttery noodles.
  10. Sprinkle with 1 tbsp fresh parsley until it looks vibrant and ready for the table.