Beef and Noodles
Beef and Noodles is one of those savory, sumptuous recipes where you can’t get enough. Seriously, this stick-to-the-ribs meal is the perfect comfort food this time of year. It’s a very simple recipe with part of it being cooked in a slow cooker. It uses very few ingredients so it’s pretty easy too.
I was combing through my Gooseberry Patch cookbooks back in early November. I came across this recipe and determined to make it. I remembered the ingredients but it took looking through several cookbooks before I could find the recipe again. Basically you cook off a pot roast. Shred the meat, and add it to noodles and beef broth. It’s so mouthwatering.
I served this main dish for one of our Friday night care groups in November. Everyone really enjoyed this tasty and easy entree. I served it with a pie and everyone else brought sides that night. There were no leftovers. This dish was devoured in no time!
Personally, I loved the way Beef and Noodles turned out. The taste was pretty awesome and the texture was heavenly. This is one of those recipes I wish I had discovered back when my kids were growing up. They would have loved this recipe since they both really lapped up anything with noodles back in the day.
I followed the directions for this recipe for the most part. It called for part of the recipe to be made in the crockpot and the rest on top of the stove. However, I’m sure the second part could be made in the crockpot as well, if you desired. I’ve also made a similar slow cooker version with Ham that turned out fantastic.
Anyway, Beef and Noodles is one of those easy entrees that should be on a regular meal rotation. It’s fairly economical and certainly worthy of a try. Especially during the cold, winter months when you want something hot to warm you up at dinner time. Enjoy.
Beef and Noodles is so savory and scrumptious.
Our company loved this tasty, kid-friendly entree.
Beef and Noodles is so easy and delicious to make.
Here’s what I did.
I used these ingredients, plus water and flour. I swapped out the bow tie noodles for dumpling noodles.
Generously salt and pepper both sides of pot roast. Place chuck roast in a slow cooker. Add vinegar and warm water.
Cook overnight on a low setting for about 8 hours.
Remove beef to a large platter. Remove gristle and fat and discard. Shred beef with two forks. Set aside.
Pour broth reside from slow cooker into Dutch oven.
Add beef broth, butter, salt and pepper and bring to a boil. Reduce heat and simmer.
Whisk flour and cold water to form a thin paste. (Make sure no lumps remain).
Add flour mixture to boiling broth. Boil five minutes.
Reduce heat and simmer for about 10 minutes, or until noodles are cooked through.
Add shredded beef. Stir to combine and heat through.
Garnish with a little chopped parsley, if desired.
Ladle into bowls and serve with fresh baked bread.
Beef and Noodles is true comfort food.
This stick-to-the-ribs meal is just what the doctor ordered on cold, winter nights when you want something hot to warm you up!
Here’s the recipe.
BEEF AND NOODLES
(Recipe adapted from Gooseberry Patch, Flavors of Fall).
Beef and Noodles is so easy to make, yet so big on taste.
Every bite is sensational. We had NO leftovers!
This tasty entree should be on your monthly rotation. Everyone will enjoy this delicious main dish.