As fall approaches, we’re starting to anticipate those cool, crisp mornings, and soon we will be seeing shivering cold winter days. We’re going to need some comfort food to cope with such days ahead.
One of my favorite classic Midwest meals is Beef and Noodles. We start out with roasting a beef chuck roast in savory Guinness beer broth in a slow-cooker. After the beef has slow-cooked for 10 hours, it is so tender, it falls apart. The beer broth is then turned into a gravy that gets smothered over the shredded beef and soft tender egg noodles. The beef and noodles get served over a delicious pillow of mashed potatoes. Sounds like heaven on a plate if you ask me!
Ingredients:
2 and ½ lb beef chuck roast
1 tsp salt
1 tsp ground black pepper
2 tbsp extra virgin olive oil
1-11.5 oz bottle Guinness beer or stout beer
¼ cup balsamic vinegar
2 tbsp Worcestershire sauce
1-14oz can reduced sodium beef broth
4 tbsp unsalted butter
6 tbsp flour
½ cup warm milk
3 cups cooked egg noodles (cook according to package instructions)
Preheat a skillet on medium-high heat. Season each side of the chuck roast with ½ tsp salt and pepper each. Add olive oil to skillet, and immediately sear the chuck roast on each side for about 2-3 minutes per side.
Transfer the roast to a slow-cooker. I’m using a 7 quart slow-cooker.
Pour the beer, balsamic vinegar, Worcestershire, and beef broth into the slow cooker. Cook on low for about 9-10 hours.
Remove the beef from the slow cooker and allow it to rest on a cutting board for about 15 minutes.
Shred the beef with two forks (like you’re shredding pulled pork). Discard any large pieces of fat.
Melt the 4 tbsp of butter in a pot on medium heat. Whisk in the flour.
Ladle in the beer broth and whisk together with the roux. Stir in the warm milk. Bring to a simmer and allow to thicken, about 5 minutes.
Stir the shredded beef and cooked noodles into the gravy and allow to simmer for about 5 minutes.
Spoon the Beef and Noodles over Mashed Potatoes for a classic comfort food combination!
- 2 and ½ lb beef chuck roast
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tbsp extra virgin olive oil
- 1-11.5 oz bottle Guinness beer or stout beer
- ¼ cup balsamic vinegar
- 2 tbsp Worcestershire sauce
- 1-14oz can reduced sodium beef broth
- 4 tbsp unsalted butter
- 6 tbsp flour
- ½ cup warm milk
- 3 cups cooked egg noodles (cooked according to package instructions)
- Preheat a skillet on medium-high heat. Season each side of the chuck roast with ½ tsp salt and pepper. Add olive oil to skillet, and immediately sear the chuck roast on each side for about 2-3 minutes per side.
- Transfer the roast to a slow-cooker. I’m using a 7 quart slow-cooker.
- Pour the beer, balsamic vinegar, Worcestershire, and beef broth into the slow cooker. Cook on low for about 9-10 hours.
- Remove the beef from the slow cooker and allow it to rest on a cutting board for about 15 minutes. Shred the beef with two forks (like you’re shredding pulled pork). Discard any large pieces of fat.
- Melt the 4 tbsp of butter in a pot on medium heat. Whisk in the flour.
- Ladle in the beer broth and whisk together with the roux. Stir in the warm milk. Bring to a simmer and allow to thicken, about 5 minutes.
- Stir the shredded beef and cooked noodles into the gravy. Allow to simmer for about 5 minutes.
- Serve over mashed potatoes.
