Beef and Noodles {Using Homemade Egg Noodles}

I think I'm weird.  Why is it that so often I am much more productive when I've gotten barely any sleep?  Maybe I'm running on adrenaline.  Seriously.  Most folks can barely function with just a few hours of sleep.  I, on the other hand, am slow-moving, groggy and fatigued-feeling when I've gotten a long night's sleep.  However, it never fails that when I've only slept for three or four hours, I'm running around the house in the morning like a crazy person ... all hyped up and full of energy.   

It happened today.  I was up until almost three in the morning working on the blog and cleaning around the house.  I swore I'd go back to bed once the kids got on the bus for school at seven this morning.  Nope.  Instead, I stayed up doing laundry, making homemade egg noodles, watching t.v. and editing blog photos. I'm sure I'll pay for it later.  Sigh.

But, this recipe is certainly worth spending a little time on. It's nothing overly complicated, but the result is a total COMFORT FOOD dinner that your family will greatly appreciate. You'll, basically, be braising beef until ultra tender on the stove top in a rich broth, making my two-ingredient egg noodles while the meat cooks and then bringing the two components together to simmer to perfection.

NOTE: You'll need to go HERE for my post on making your own egg noodles from scratch. 

Serves 4 - 6.

Ingredients for The Beef Portion of The Recipe:

2 tablespoons olive oil
1/2 - 1 pound beef roast, cut into chunks
Kosher salt
Black pepper
2 - 3 chicken bouillon cubes
2 - 3 beef bouillon cubes
Water
2 tablespoons Kitchen Bouquet (optional)
1 tablespoon tomato paste
1 bay leaf (optional)
1 tablespoon fresh thyme leaves

Directions:

Season beef with salt and pepper. Heat up a large pot or Dutch oven and add in the olive oil.  Allow pan and oil to get very hot.  Sear meat on all sides.  Add in enough hot water to just cover the meat.  Add in 2 chicken bouillon cubes and 2 beef bouillon cubes.  Pour in Kitchen Bouquet. Add in the tomato paste and use a fork to break it up into the liquid.  Add bay leaf and thyme leaves.

Bring liquid to a bowl, then reduce heat to low.  Cook - with lid on - for 2 - 3 hours or until meat is fork-tender and can easily be shredded. If necessary, add additional hot water as the meat cooks if too much reduction of the liquid takes place. Break apart beef.

More than likely, much of the braising liquid has reduced down.  Add in more water until there is roughly 5 - 6 cups of liquid.  Taste and see if you need to add in another bouillon cube or two.

Bring back up to a simmer over medium heat.

By this time, the egg noodles should be made.

Add noodles to the meat/braising liquid.  Stir.  It will appear quite "soupy" when noodles are first added.

Reduce heat to low and cook - uncovered - for about an hour or until noodles are fully cooked and tender.  Stir occasionally throughout cooking time and be sure to scrape the bottom of the pan so that the noodles aren't sticking.

Liquid will thicken during the cooking.  However, if your liquid gets too thick too early, just add in a little more water (or even some boxed or canned broth).  Taste and adjust seasoning, as needed. Serve.

07/14/16: Updated photos and made clarifications to recipe.