Nebraska Beef and Noodles
Slow-braised beef shredded into a rich pan gravy and ladled over wide egg noodles, a staple of Nebraska farmhouse suppers.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Dutch oven
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 20
- carbs
- 48
- protein
- 34
- calories
- 520
Instructions
- 1
Season the chuck roast generously with salt and pepper all over.
- 2
Brown the roast on all sides in a Dutch oven until well browned.
- 3
Add the onion, garlic, bay leaves, and beef broth to the pot.
- 4
Cover the pot and bake at 300°F for about 3 hours. Cook until the beef shreds easily.
- 5
Take out the roast and pull the meat apart with two forks. Throw away any extra fat.
- 6
Whisk flour into melted butter to make a roux (a smooth paste). Stir it into the liquid to thicken the gravy.
- 7
Put the shredded beef back into the gravy. Let it simmer gently for 10 minutes.
- 8
Cook the egg noodles in salted water following the package directions. Drain the water well.
- 9
Ladle the beef and gravy generously over the cooked noodles.
Chef's tips
Cook low and slow so the beef stays tender. Skim off extra surface fat before making the gravy for a cleaner flavor.
Storage
Refrigerate in an airtight container for up to 4 days.
Reheating
Reheat gently on the stovetop, adding a splash of broth if the gravy has thickened too much.
Common mistakes to avoid
- •Boiling the meat too fast, which makes it tough
- •Adding dry flour straight into hot liquid, which causes lumps
Serving suggestions
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