Bigg Daddy's Beef & Noodles
by thedano
This recipe has always been a family favorite that my mom and grandma used to make when I was a kid. Now I have updated it to really give it a lot of flavor that I am sure everyone will enjoy. It is definitely comfort food.
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INGREDIENTS
- 1/4 cups Extra virgin olive oil
- 3 1/2 pounds Boneless chuck roast ; (uncut)
- 2 stalks Celery
- 1 whole Vidalia Onion
- 8 Cloves Garlic
- 1/2 cups Flour
- 3 whole Carrot
- 2 12 oz cans guiness beer ; (any favorite dark/amber beer)
- 3 cups Tomato sauce ; Del Grosso Fireworks 'Pasta Sauce' ... worth the extra money.
- 2 cups Brown Chicken Stock
- 1 bunch Fresh Rosemary Sprigs
- 1 bunch Fresh Tyme Sprigs
- 1 pkg Wide Noodles ; Egg or Whole Grain
- Golden Potatoes
- Kosher Salt
- Pepper
INSTRUCTIONS
Preheat the oven to 375 degrees F.
In a large, heavy-bottomed ovenproof Skillet or Dutch Oven, heat the olive oil over high heat until smoking. Season the chuck roast aggressively with kosher salt and pepper, and dredge in the flour, shaking off the excess. Place roast in the hot oil and sear until deep brown on both sides, 7 minutes 30 secs on each side. Transfer roast to a plate and set aside.
Add carrots, onions, celery, and garlic to the skillet/dutch oven and cook covered on med-high heat until browned and softened (stir occasionally), 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the Guinness beer, tomato sauce, chicken stock, and herb bundles. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the roast to the Skillet/Dutch Oven, cover, and place it in the oven. Cook for 2 1/2 hours.
Uncover the Skillet/Dutch Oven and continue to cook for an additional 30 minutes. At this point the roast will be fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid. Set aside for now.
Remove the roast and shred with 2 forks and set aside. Remove fat and throw out.
Prepare noodles according to the package directions. After noodles have been prepared and drained, place noodles back in the pot and add shredded beef.
At this point, you can dump everything into the beef and noodle mixture and reheat on warm temperature
Serve over "Golden" mashed potatoes.
Place mashed potatoes down by first smashing the center down to create a depression then fill the depression in with the beef and noodles.
NOTES
thedano
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (998g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 735 | ||
| Calories from Fat: 396 (54%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 44g | 59 % | |
| Saturated Fat 16.5g | 82 % | |
| Monounsaturated Fat 19.8g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 143.5mg | 44 % | |
| Sodium 3645.4mg | 126 % | |
| Potassium 2926.3mg | 77 % | |
| Total Carbohydrate 44.9g | 13 % | |
| Dietary Fiber 11g | 44 % | |
| Sugars, other 33.8g | ||
| Protein 45.4g | 65 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 735
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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