The Scoop
This bowl of slow-simmered beef and buttery noodles is about to make your radiator look completely obsolete!
If your ideal winter plans involve wrapping yourself like a human burrito and avoiding all adult responsibilities, this ultimate comfort dish is here for you.
How about canceling your plans, embracing the carb coma, and letting a pot of rich beef broth fix your entire mood?
Ingredients
- 4 tablespoons vegetable oil
- 1 (2-pound) beef rump roast, cut into 2-inch-thick cubes
- 2 tablespoons all-purpose flour
- 2 1/2 teaspoons kosher salt, divided, plus more, to taste
- 1/2 teaspoon freshly ground black pepper, plus more, to taste
- 3 cups yellow onions, finely chopped
- 8 cups low-sodium beef broth, divided
- 1 (12-ounce) package wide egg noodles
Directions
- In a large pot over medium-high heat, add 2 tablespoons of the vegetable oil.
- In a large bowl, add the beef cubes, the flour, 2 teaspoons of the salt, and 1/2 teaspoon of the black pepper and toss to combine.
- Add 1/2 of the seasoned beef cubes to the heated vegetable oil and cook, turning occasionally, until they are browned on two sides, about 4-5 minutes.
- Place the browned beef cubes on a paper-towel-lined plate and let them drain.
- In the same pot over medium-high heat, add the remaining vegetable oil.
- Repeat the cooking process with the remaining beef cubes.
- Reserve the drippings in the pot.
- Reduce the heat to medium. In the same pot, add the onions and 1/2 teaspoon of the salt to the reserved drippings and cook, stirring occasionally, until they are just tender, about 5-7 minutes.
- Increase the heat to medium-high. Add the browned beef cubes and 6 cups of the beef broth to the onions and bring to a boil.
- Reduce the heat to medium-low. Cover the pot and simmer the beef mixture until the meat reaches an internal temperature of 145 degrees F and is tender enough to shred with a fork, about 2 hours-2 hours 30 minutes.
- Optionally, transfer only the cooked beef cubes to a large plate and use two forks to shred them into bite-size pieces.
- Add the remaining beef broth to the sauce mixture in the pot and bring to a boil.
- Add the egg noodles to the sauce mixture and cook, stirring occasionally, until they are tender, about 7-8 minutes.
- Add the shredded beef to the noodle mixture and toss to combine.
- Taste the noodle-beef mixture and season with the extra salt, as needed. Stir to combine.
- Serve the noodle-beef mixture, garnished with the extra black pepper.
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