Ingredients
Scale
- 2 lbs beef chuck roast or sirloin tip (cut into 1-inch chunks)
- 1 tablespoon olive oil
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 4 cups beef stock
- 1 cup water
- 1/2 cup red wine (optional, for deglazing)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper (to taste)
- 8 oz egg noodles
- 2 tablespoons cornstarch (mixed with 2 tablespoons water, optional for thickening)
- Fresh parsley (chopped, for garnish)
Instructions
- Sear the Beef
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season beef chunks with salt and pepper. Sear in batches until browned on all sides. Remove and set aside.
- Sauté Aromatics
- In the same pot, add the diced onion. Sauté for 4–5 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Deglaze and Build the Broth
- If using red wine, pour it into the pot, scraping up any browned bits from the bottom. Cook for 2 minutes.
- Add beef stock, water, bay leaves, thyme, and paprika. Stir well.
- Simmer the Beef
- Return the seared beef to the pot. Cover and simmer on low heat for 1.5–2 hours, or until the beef is tender.
- Cook the Noodles
- While the beef simmers, cook egg noodles in salted boiling water until al dente. Drain and set aside.
- Thicken the Sauce (Optional)
- If a thicker broth is desired, mix cornstarch with water and stir it into the pot. Simmer for 5 minutes until the sauce thickens.
- Combine and Serve
- Add the cooked noodles to the pot, stirring gently to coat them in the rich broth.
- Taste and adjust seasoning if needed.
- Garnish with chopped parsley before serving.