Things You'll Need:
- 1 pound boneless chuck roast
- 1 Tbsp cooking oil
- 1/4 cup flour
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 Tsp dried basil, crushed
- 3 cups beef broth
- 1/4 Tsp black pepper
- 8 ounces of cooked or frozen egg noodles
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Step 1
Coat the beef in flourBegin by trimming all the fat off of the beef,and then cut into 3/4 inch cubes. Heat the oil in a large pan, and coat the beef in flour. Place half of the coated beef into the hot oil and cook until browned, and once it is done remove it from the pan.
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Step 2
Browned beefNext, take the remaining coated beef and brown it with the onion and garlic. Once the second batch is cooked, drain any remaining fat and add the other portion of beef back into the pan.
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Step 3
Add the broth, pepper and basil to the beef and bring to a boil. Then, reduce heat to a simmer and cover for 1-1/2 hours, or until the beef is tender.
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Step 4
Finally, add the cooked or frozen egg noodles into the large pan and once again bring it to a boil. Cook the entire mixture for 25-30 minutes if the noodles are frozen,or if the egg noodles were freshly made, just combine and warm.
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Step 5
Serve the beef and noodles immediately so that the noodles do not get soggy.
