A classic Midwestern comfort dish made with tender slow-simmered beef, hearty egg noodles, and rich broth.

2 pounds beef chuck roast, cut into 2-inch pieces

Fine sea salt and black pepper

2 tablespoons all-purpose flour

3 tablespoons olive oil, divided

1 large white onion, diced

5 cloves garlic, minced

8 cups beef stock, divided

2 sprigs fresh thyme

1 large bay leaf

12 ounces wide egg noodles

Cook Mode Prevent your screen from going dark

1. Season beef with salt and pepper, then toss with flour.

2. Heat 1 tablespoon olive oil and brown half the beef. Repeat with remaining beef.

3. Add final tablespoon of oil with onion; cook 4–5 minutes. Add garlic and cook 1 minute.

4. Pour in 6 cups stock, return beef, add thyme and bay leaf. Simmer 2½ hours.

5. Shred beef, discard herbs.

6. Add remaining stock, bring to boil, cook noodles until al dente.

7. Stir shredded beef back in and adjust seasoning.

8. Serve hot.

The broth will thicken as it cools. Add a splash of stock when reheating if needed.