Treat yourself to the ultimate comfort food with this delightful Beef and Noodles recipe. It boasts juicy, tender beef and sweet peas, bathed in a luxuriously rich and flavorful sauce. This dish is the epitome of coziness and can be served over egg noodles or mashed potatoes for a satisfying meal that you'll crave again and again.
BEEF: Remove the beef from its packaging and pat dry all over with a paper towel. Cut beef into 1-1/2 inch cubes. Season all over; I add 1 tsp each salt and pepper. Heat 1 tbsp oil in a large heavy-bottomed pot or skillet* over high heat. Add beef in a single layer (Don't crowd the pan; you'll need to sear the meat into a few batches.) and let nicely sear on each side – about 4 minutes total. Remove and repeat with the rest of the beef, adding more oil as needed. Transfer seared beef to a separate bowl and set aside for now.
ONION & GARLIC: Once all the beef is seared, remove the pan from heat and let it cool for 2-3 minutes. Do not wipe out the pan. Return the pan to the stovetop and set the heat to medium-high and add the butter. Once the butter is melted, add the onion and garlic. Sauté until golden, about 3-5 minutes. Scrape up all the browned bits on the bottom of the pan while mixing. Use a spatula to scrape every bit from this pan into the Instant Pot or slow cooker.
COOK: Add all the seasonings (1¼ tsp dried parsley and paprika, ¾ tsp dried oregano, thyme, and onion powder), 2 tbsp. Dijon, 1½ tbsp. Worcestershire sauce, and beef broth to the pot. Stir well then return the beef, along with any juices in the bowl. Stir gently, pressing beef below the liquid as much as possible. If using an InstantPot, close the lid and pressure cook at high pressure for 35 minutes, followed by a 10-minute natural release (wait 10 minutes then manually release the remaining pressure). If using a slowcooker, cook on low for 8 hours (recommended) or on high for 5 hours (slightly less tender).
EGG NOODLES: When the beef is nearly finished, follow the package directions to cook the egg noodles or prepare mashed potatoes.
THICKEN: Once the beef cooking time is done, open the lid and stir. Add 1/3 cup flour to a separate bowl. Remove about ½ cup liquid (none of the beef) from the Instant Pot/slow cooker and add to the bowl with flour. Whisk briskly with a fork until you have a smooth, thick mixture. Use a spatula to transfer this thickened mixture and the heavy cream to the pot. Stir in the peas.
ENJOY: Taste and add beef bouillon if additional saltiness is needed. Taste again and add additional salt/pepper as needed. Add in red wine vinegar if you'd like a hit of acidity (you can't taste it, but it adds a nice balance). Stir through and serve over cooked egg noodles or mashed potatoes. Garnish with fresh thyme or parsley if desired. Enjoy!
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Notes
Note 1: Chuck roast: A well-marbled chuck roast will result in tender, juicy meat. Don't rush searing the beef. This helps create a crispy exterior on the pieces of meat to add depth to the overall dish. Plus, we want to keep the fond left from cooking the meat. (Fond refers to the delicious caramelized remnants at the bottom of a pan once you've seared meat and adds so much flavor to the sauce!)Note 2: Beef broth: To avoid an overly salty sauce, it's crucial to opt for a high-quality, low-sodium beef broth. Among the different store-bought brands available, Swanson® is our top pick for beef broth as its quality sets it apart from the rest.