Ingredients:

  • 2 lbs beef stew meat or chuck tips, cut into 1-inch cubes
  • 1/3 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth (low sodium)
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 12 oz wide egg noodles
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the beef dry with paper towels. In a medium bowl, toss the beef with flour, salt, and pepper until evenly coated.
  2. Heat olive oil and 1 tablespoon of butter over medium-high heat in a large heavy-bottomed pot or Dutch oven. Add the beef in batches, searing until the edges are mahogany-colored and crisp. Remove beef and set aside.
  3. In the same pot, add the remaining butter. Sauté the diced onion until translucent and fragrant, then stir in the minced garlic for 30 seconds.
  4. Deglaze the pan by pouring in a splash of beef broth, scraping up the browned bits (fond) from the bottom. Stir in the remaining broth, Worcestershire sauce, and dried thyme.
  5. Return the seared beef to the pot. Lower the heat to a simmer, cover, and cook for 30-35 minutes until the beef is tender.
  6. While the beef is simmering, boil the egg noodles in a separate pot according to package directions. Drain the noodles and fold them into the beef and gravy just before serving.
  7. Garnish with fresh chopped parsley.