Beef and Noodles
Homemade noodles with chunks of tender beef–a favorite comfort food for our family. You can make a quick version with packaged noodles, but it's not the same as chewy thick homemade noodles.
Ingredients
- 5 large eggs
- 3 cups flour
- 1 1/2 pounds stew beef (chuck roast), cut in 2 inch cubes
- 1 tbsp olive oil
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp marjoram
- 1/2 tsp onion powder
- 2 cloves garlic, minced
- 5 cups low sodium beef broth
- 2 cups water
- parsley, chopped
Instructions
Noodles
- In a large bowl, combine eggs and flour using a fork to incorporate.
- Turn dough onto a well-floured pastry mat and knead for a few minutes adding additional flour as needed to form a ball.
- Return dough ball to bowl and cover. Refrigerate for 30 minutes.
- Divide dough into four pieces. Roll out one piece of dough at at time, leaving others covered in bowl. Roll dough to 1/4 inch thickness. (If you have pasta roller attachment, you can use it to roll sheets of dough.)
- Lightly dust both sides of dough sheet with flour and transfer to a cutting board. Using a sharp knife, cut dough into fairly even strips. Allow noodles to dry on cooling racks or counter top for 3-4 hours. Flip once during drying time. When noodles begin to curl, they are ready to be used or frozen for up to 3 months in freezer bags.
- Allow noodles to dry on cooling racks or counter top for 3-4 hours. Flip once during drying time. When noodles begin to curl, they are ready to be used, or frozen for up to 3 months in freezer bags.
Beef
- Pat and dry stew beef cubes and then combine with flour, salt, pepper, marjoram and onion powder.
- In a large pot, or dutch oven, heat olive oil and brown beef cubes in 2-3 batches. Remove beef from pot. Add minced garlic and cook for 30 seconds. Add beef broth and return beef to pot.
- Bring beef and broth to a low boil and then reduce heat to medium-low. Cover and let beef cook for 1 1/2 hours or until tender.
- Remove beef from pot and shred large cubes, leaving small cubes in tact. Set aside.
- Add water to beef broth and turn heat up to boil. Add noodles and beef to pot. Once boiling, reduce heat to medium-low and cook for 30 minutes. Broth will thicken as noodles cook. Stir frequently to ensure noodles do not stick.
- Sprinkle with parsley before serving.
Notes
- For me, this is a recipe that I make from memory–adding more flour, more/less broth based on feeling rather than exact measures. It may take a couple times of making noodles before you get it just right, but even the “fails” still taste good.
- Noodles freeze very well, and can be cooked straight from the freezer in broth. You may need to add 5-10 minutes to cook time.
- If making with packaged noodles, delete the 2 cups of water and cook for 15 minutes.
- In central Ohio, where I grew up, beef and noodles is served over mashed potatoes. I like to just eat a big bowl of it by itself.