1-First Step: Begin by preparing your ingredients to make the process smooth. Take your 2 pounds of beef chuck roast and cut it into 2-inch pieces. Season these pieces generously with fine sea salt and freshly ground black pepper, then toss them with 2 tablespoons of all-purpose flour. This step helps the beef develop a nice crust when seared. For dietary tweaks, if you’re going gluten-free, use a gluten-free flour alternative here to keep your beef and noodles on track.

2-Second Step: Heat 1-2 tablespoons of the divided olive oil in a large pot over medium-high heat. Sear the beef in batches until it’s caramelized on all sides, which should take about 3-5 minutes per batch. Transfer the browned beef to a plate and set it aside. This browning step is key for beef and noodles flavor, but if you’re short on time, you can skip it just note it might affect the richness.

3-Third Step: In the same pot, add the remaining olive oil and sauté the diced large white onion until it’s softened, about 5 minutes. Then, stir in the 5 minced garlic cloves and cook for another minute until fragrant. This builds a flavorful base for your beef and noodles, and for low-calorie versions, use a splash of beef stock instead of extra oil to cut down on fat.

4-Fourth Step: Pour in 6 cups of the beef stock, add the browned beef back to the pot, along with 2 sprigs of fresh thyme and 1 large bay leaf. Stir everything together, bring it to a low simmer, then cover and cook for approximately 2.5 hours. Check that the beef is tender and shreds easily with a fork. For variations, if you’re using an Instant Pot, reduce the time to about 45 minutes on high pressure to speed up your beef and noodles prep.

5-Fifth Step: Once the beef is ready, remove it from the pot and shred it using two forks. Discard the bay leaf and thyme sprigs. Then, add the remaining 2 cups of beef stock to the pot and bring it to a boil. This step ensures your beef and noodles have plenty of broth, and if you’re adapting for vegan diets, use vegetable stock here instead.

6-Sixth Step: Add the 12 ounces of wide egg noodles to the boiling stock and cook until they’re al dente, following the package timing, usually around 8-10 minutes. Stir occasionally to prevent sticking. If you’re making gluten-free beef and noodles, swap in gluten-free noodles and adjust cooking time as needed to avoid overcooking.

7-Final Step: Return the shredded beef to the pot and stir well to combine. Taste and season with additional salt, pepper, and a bit of thyme or Worcestershire sauce if you like. Serve immediately, garnished with extra black pepper for a kick. For the best results with beef and noodles, let it rest for a minute or two before serving to blend the flavors. Explore more hearty casserole ideas on our site for similar comforting meals.