Amish Beef And Noodles

Ingredients

• 2 1/2 pounds beef chuck (cut into 2-inch cubes)
• 2 tsp kosher salt
• 1 tsp black pepper (freshly ground, plus extra for serving)
• 1 tbsp vegetable oil
• 2 tbsp butter
• 2 large yellow onions (sliced)
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tbsp beef bouillon paste
• 8 cups beef broth
• 12 ounces egg noodles (large)
• 1 green onions ( sliced, optional, for garnish)

Instructions

1. 1

   Season the beef cubes with kosher salt and black pepper, tossing until evenly coated.

2. 2

   Heat vegetable oil in a Dutch oven over high heat. Brown the beef in batches on all sides, then remove to a bowl.

3. 3

   Reduce heat slightly and add butter to the same pot. Add sliced onions with a small pinch of salt and cook over medium-high heat, stirring, until softened and golden.

4. 4

   Stir in the flour and cook for about 2 minutes. Add garlic powder, beef bouillon paste, and beef broth. Bring to a boil.

5. 5

   Return the browned beef and any juices to the pot. Cover, reduce heat to low, and simmer for about 2 hours, or until the beef is very tender.

6. 6

   Remove the beef with a strainer or slotted spoon and set aside. Bring the broth back to a boil over high heat.

7. 7

   Add the egg noodles and cook, stirring occasionally, until almost tender—about 30 to 60 seconds less than the package directions.

8. 8

   Return the beef to the pot, reduce heat to low, and cook just until the noodles are fully tender and the beef is heated through. Taste, adjust seasoning, and serve with extra black pepper and green onions if desired.