Bigg Daddy's Beef & Noodles
This recipe has always been a family favorite that my mom and grandma used to make when I was a kid. Now I have updated it to really give it a lot of flavor that I am sure everyone will enjoy. It is definitely comfort food.
This recipe has always been a family favorite that my mom and grandma used to make when I was a kid. Now I have updated it to really give it a lot of flavor that I am sure everyone will enjoy. It is definitely comfort food.
- pepper
- kosher salt
- 2 stalks celery
- 1/4 cups extra virgin olive oil
- 3 1/2 pounds boneless chuck roast (uncut)
- 1 whole vidalia onion
- 8 cloves garlic
- 1/2 cups flour
- 3 whole carrot
- 2 12 oz cans guiness beer (any favorite dark/amber beer)
- 3 cups tomato sauce del grosso fireworks 'pasta sauce' ... worth the extra money.
- 2 cups brown chicken stock
- 1 bunch fresh rosemary sprigs
- 1 bunch fresh tyme sprigs
- 1 pkg wide noodles egg or whole grain
- golden potatoes
- Carbohydrate 44.8543954198742 g
- Cholesterol 143.46962993125 mg
- Fat 43.9552444173924 g
- Fiber 11.0445976392816 g
- Protein 45.3538686693014 g
- Saturated Fat 16.4562702403874 g
- Serving Size 1 1 Serving (998g)
- Sodium 3645.39122667386 mg
- Sugar 33.8097977805926 g
- Trans Fat 5.24473593937285 g
- Calories 735 calories
Step-by-step
- Preheat the oven to 375 degrees F.
- In a large, heavy-bottomed ovenproof Skillet or Dutch Oven, heat the olive oil over high heat until smoking. Season the chuck roast aggressively with kosher salt and pepper, and dredge in the flour, shaking off the excess. Place roast in the hot oil and sear until deep brown on both sides, 7 minutes 30 secs on each side. Transfer roast to a plate and set aside.
- Add carrots, onions, celery, and garlic to the skillet/dutch oven and cook covered on med-high heat until browned and softened (stir occasionally), 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the Guinness beer, tomato sauce, chicken stock, and herb bundles. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the roast to the Skillet/Dutch Oven, cover, and place it in the oven. Cook for 2 1/2 hours.
- Uncover the Skillet/Dutch Oven and continue to cook for an additional 30 minutes. At this point the roast will be fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid. Set aside for now.
- Remove the roast and shred with 2 forks and set aside. Remove fat and throw out.
- Prepare noodles according to the package directions. After noodles have been prepared and drained, place noodles back in the pot and add shredded beef.
- At this point, you can dump everything into the beef and noodle mixture and reheat on warm temperature <OR> Use a strainer and hold over the beef and noodles pot, dump the broth and vegetables into the strainer to strain out ALL the liquid...moving strainer side to side to get all the juices. I picked out only the carrots and stir them in with the beef and noodle mixture and set at low to reheat. Not a huge onion fan.
- Serve over "Golden" mashed potatoes.
- Place mashed potatoes down by first smashing the center down to create a depression then fill the depression in with the beef and noodles.
A high-temperature sear on a heavy chuck roast forms the foundation for deep flavor development before braising. When searing meat, wait until the oil begins smoking in your cast iron or heavy Dutch oven before adding the beef. This guarantees an immediate crust forms without sticking to the metal base. Cooking tough cuts requires patience and precise heat control.
Braising Mechanics and Reduction
Maintain an oven temperature of 375 degrees Fahrenheit for the initial two and a half hour covered phase. The enclosed environment breaks down tough collagen into gelatin while simmering alongside aromatic vegetables, herbs, and dark beer. Uncovering the pot for the final thirty minutes allows excess moisture to evaporate and concentrates the braising liquid. Skim floating fat from the surface using a wide spoon before shredding the meat with two forks. For those avoiding gluten, swap standard egg noodles for certified gluten-free pasta varieties while keeping boiling times identical to package instructions.
- Ensure the Dutch oven is truly heavy-bottomed to prevent scorching the flour-dredged beef during the initial 7-minute sear.
- If the braising liquid tastes overly acidic from the tomato sauce, balance the pot with a pinch of sugar rather than extra salt.
- Store leftover shredded beef and noodles separately from the starchy braising liquid in airtight glass containers for up to four days.
