Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

• ▢ 1½ pounds chuck roast trimmed and cubed, or stewing beef
• ▢ ½ teaspoon garlic powder
• ▢ ¾ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 2 tablespoons vegetable oil
• ▢ 2 tablespoons butter
• ▢ 1 large onion diced
• ▢ 2½ cups beef broth
• ▢ 2 ribs celery thinly sliced
• ▢ 1 beef bouillon cube
• ▢ ½ teaspoon dried thyme leaves
• ▢ 2 bay leaves
• ▢ 2 tablespoons cornstarch
• ▢ ¼ cup chopped fresh parsley
• ▢ 8 ounces egg noodles measured dry

• Preheat the oven to 300°F.

• Add the beef to a large bowl. Sprinkle with garlic powder, salt, and pepper. Toss to coat.

• In a 4-quart Dutch oven*, heat the vegetable oil over medium-high heat. Add the beef in small batches, and cook until all sides are browned. Set aside in a bowl. (The beef does not need to be cooked through.)

• Add the butter and onion to the Dutch oven and cook just until the onion begins to soften. Add the beef, broth, celery, bouillon cube, thyme, and bay leaves.

• Cover and place in the oven. Bake for 1 ½ to 2 hours or until the beef is fork-tender.

• Combine the cornstarch with 1 tablespoon of water. Once the beef is cooked, bring the beef to a low boil on the stovetop over medium-high heat. Slowly add the cornstarch mixture until the desired thickness is reached.

• Meanwhile, cook the egg noodles according to package directions.

• Discard the bay leaves, stir in parsley, and season with salt and pepper if needed. Serve the beef and gravy over the egg noodles.

*If you don’t have a Dutch oven, cook the beef and onions in a skillet, then transfer to a 9×13 baking dish and cover with foil. Once the beef is cooked, mix in the cornstarch slurry directly to the baking dish, then re-cover and continue baking until the gravy is thickened.

This dish can be cooked entirely on the stovetop. Cover the Dutch oven and simmer on low heat for 1½ to 2 hours.

Course Beef, Dinner, Entree, Main Course

Cuisine American