Ingredients

• 2.5 pounds beef chuck
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 2 large yellow onions
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 tablespoon beef bouillon paste
• 8 cups beef broth
• 12 ounces egg noodles
• green onions for garnish , optional

Instructions

1. 1 Toss beef with salt and pepper until evenly coated.
2. 2 Heat vegetable oil on high heat in a Dutch oven. Brown the beef thoroughly on both sides, doing half at a time, and remove to a bowl. Turn off heat.
3. 3 Add butter to Dutch oven, along with onions and a pinch of salt. Turn heat to medium-high, and cook, stirring, until onions turn golden, about 5 minutes.
4. 4 Add flour, and cook, stirring, for 2 minutes more. Add garlic powder, beef base, and beef broth. Stir, and wait for broth to come to a boil. Add reserved beef back in.
5. 5 Stir, and cover, and reduce heat to low. Simmer until meat is very tender, about 2 hours.
6. 6 Use a strainer to remove beef to a bowl and reserve. Bring both to a boil on high heat, and add noodles. Cook, stirring, until the noodles are almost tender (about 30-60 seconds less than package directions. Stir in beef and reduce heat to low.
7. 7 Once noodles are tender and beef is heated through, taste and adjust seasoning. Serve immediately topped with more freshly ground black pepper and green onions.

Nutrition per serving