AW Eats
About the Recipe
This is my modern take on one of the most requested meals from my childhood. My grandma made beef and noodles often, and it became a nostalgic favorite I always came back to. Here, the recipe gets a little more love—carefully browned beef, layered aromatics, and a rich stock bring depth to the dish, while the addition of glazed carrots brings brightness and balance. It’s a tribute to tradition, with just enough elevation to make it truly special.
Ingredients
For the Beef and Noodles
3 lbs beef chuck, cut into large chunks
Kosher salt and freshly ground black pepper
2 tbsp vegetable oil
2 large yellow onions, thinly sliced
1 tsp sugar
3 tbsp tomato paste
2 tbsp Worcestershire sauce
1/2 cup dry white wine
4–5 cups homemade beef stock (plus more as needed)
1 tsp beef bouillon (optional, for depth)
3–4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tsp black peppercorns
2 tsp red wine vinegar or sherry vinegar
12 oz wide egg noodles
1/2 cup heavy cream
For the Glazed Carrots
1 1/2 lbs carrots, peeled and sliced on the bias into thick coins
3 tbsp unsalted butter (preferably browned)
2 tbsp hot honey (or honey + pinch of chili flakes)
1 tbsp brown sugar
1 tsp kosher salt
1 tsp fresh thyme leaves
2 tsp fresh lemon juice
Preparation
Beef and Noodles
Preheat oven to 325°F (160°C).
Season beef generously with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Sear the beef in batches, browning all sides deeply. Set aside.
Add sliced onions to the pot. Season with salt and sugar. Cook until golden brown and softened, about 10–15 minutes.
Stir in tomato paste and cook for 2–3 minutes until darkened. Deglaze with Worcestershire sauce and white wine, scraping up fond. Simmer to reduce slightly.
Return beef to the pot. Add beef stock to just cover the meat. Stir in bouillon, thyme, rosemary, bay leaves, peppercorns, and vinegar.
Cover and place in the oven. Braise for 2.5 to 3 hours, checking occasionally to ensure it doesn’t over-reduce (add stock if needed).
Remove from oven. Discard herb stems and bay leaves. Shred beef into large, tender chunks with forks.
Bring pot back to a simmer. Add egg noodles and cook according to package instructions directly in the broth.
Stir in heavy cream. Taste and adjust seasoning with salt and plenty of freshly ground pepper.
Glazed Carrots
In a large skillet, melt butter over medium heat until lightly browned and nutty.
Add sliced carrots and sauté for 5–6 minutes, stirring occasionally, until they begin to soften and take on color.
Add hot honey, brown sugar, salt, and thyme. Cook for another 5–7 minutes, stirring frequently, until carrots are tender and glazed.
Finish with lemon juice and toss to coat. Taste and adjust seasoning if needed.