Gluten-Free Homestyle Beef and Noodles
Try this Gluten-Free Homestyle Beef and Noodles recipe, or contribute your own.
Try this Gluten-Free Homestyle Beef and Noodles recipe, or contribute your own.
- 1 teaspoon salt
- salt and pepper
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- 1 shallot, chopped
- 3 whole large eggs plus 1 egg yolk
- 4 cloves garlic pressed or minced
- 2 lb beef chuck roast trimmed of excess fat then cut into 4-5 large hunks
- 8 oz mushrooms chopped
- 2 carrots, diced (1-1/2 cups)
- 1 cup red wine (or beef stock)
- 8 cups beef stock divided
- 5 sprigs fresh thyme or big pinch dried thyme
- 2 dried bay leaves
- 2 cups bob’s red mill gluten-free 1-to-1 baking flour plus more for rolling
- 1 - 2 tablespoons water
- Carbohydrate 18.2618088034312 g
- Cholesterol 99.7903214 mg
- Fat 30.7112658281123 g
- Fiber 0.823148382794837 g
- Protein 55.7594881795546 g
- Saturated Fat 11.7534916080149 g
- Serving Size 1 1 Serving (1477g)
- Sodium 2647.90055702028 mg
- Sugar 17.4386604206363 g
- Trans Fat 3.77880184282322 g
- Calories 570 calories
Step-by-step
- Preheat oven to 300 degrees.
- Heat a large, oven safe pot like a Dutch oven over medium-high heat. Add oil then generously season beef on one side with salt and pepper. Once the oil is hot, add beef seasoned side down then sear until a golden brown crust has formed, 1-2 minutes. Season the tops with salt and pepper then flip and sear on the other side. Flip twice more to sear each remaining side then remove beef to a plate and set aside (meat does not need to be cooked through.)
- Turn heat down to just a touch above medium then add mushrooms, carrots, and shallots. Season with salt and pepper then saute until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to turn golden brown, 7-8 minutes. Add garlic then saute until very fragrant, stirring constantly, 1 minute. Add tomato paste then saute for 1 minute stirring constantly. Add red wine then simmer until reduced by half, 3-4 minutes. Use a wooden spoon to scrape up any brown bits from the bottom of the pot.
- Add 6 cups beef stock, thyme, and bay leaves then turn heat up to high to bring mixture to a boil. Add beef + juices back into the pot then place a lid on top and transfer to the oven. Cook for 2-1/2 - 3 hours or until the meat shreds easily with a fork. Transfer beef to a plate then remove thyme stems and bay leaves from the pot.
- Meanwhile, make the noodles. Whisk together eggs, extra egg yolk, salt, and 1 Tablespoon water in a small bowl. Add flour to a large bowl then make a well in the center. Pour egg mixture into the well then, using a fork, whisk around the edges to gradually add flour to the egg mixture until everything is wet. Use your fingers to bring the dough together then pour onto a heavily floured surface and press until the dough comes together into a smooth ball. The dough shouldn’t be sticky, but if it’s crumbly add up to an additional Tablespoon water.
- Cut dough ball in half then flour a rolling pin and roll each half until very thin, sprinkling with flour and flipping/rotating the dough sheet occasionally to avoid sticking. Using a pizza cutter, cut dough into 2-1/2" by 1/2†strips (no need to be precise!!) then toss with extra flour to avoid sticking and place in a container and refrigerate until ready to use.
- Turn heat under pot up to high to bring stock to a boil then sprinkle in noodles. Stir well to ensure none of them are sticking together then turn heat down to medium and simmer until noodles are tender, 15-20 minutes, stirring often, adding extra glugs of beef stock if necessary, and turning the heat down slightly near the end. While the noodles are cooking, shred the beef then add into the pot as you shred it. Once noodles are done, taste then add extra salt and pepper if necessary, then scoop into bowls and serve. Dish will thicken as it sits.
Standard beef stew relies on flour-dusted cubes that melt into a thick gravy, but this preparation takes a different route entirely by pairing braised chuck roast with from-scratch pasta simmered directly in the cooking liquor. Skeptics often question whether gluten-free flour can stand up to the rolling pin and the boiling pot without disintegrating. Results depend entirely on hydration control during the dough-kneading phase.
- Assess tenderness exclusively by fork resistance rather than time; when the meat yields completely with zero connective tug at 300 degrees after three hours, it is ready.
- Check pasta readiness by texture, pulling a strand at the twenty-minute mark to ensure the center offers a slight chew without any chalky resistance.
- Adjust moisture levels continuously because gluten-free starches absorb broth rapidly; keep extra beef stock nearby to loosen the pot if the liquid vanishes too quickly.
- Maintain a gentle medium simmer during the final noodle-cooking stage to prevent the delicate homemade strands from breaking apart.
Precision matters when braising tough cuts and boiling fresh pasta simultaneously. Careful observation of tactile feedback replaces guesswork in the kitchen.
