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American·Main

Amish Beef and Noodles

A comforting, rustic American classic featuring tender braised beef chuck and egg noodles simmered in a rich, savory broth.

Prep

20m

Cook

150m

Total

170m

Serves

6

Method

  1. 01

    Cut the beef chuck into uniform 1-2 inch pieces. Season thoroughly with kosher salt and freshly ground black pepper, massaging the seasoning into the meat.

    Step 1
    Watch · 0:27
  2. 02

    Heat vegetable oil in a Dutch oven over high heat. Brown the beef in batches to avoid crowding, ensuring a deep brown crust forms on at least two sides of each piece. Remove beef and set aside.

    Step 2
    Watch · 1:31
  3. 03

    Reduce heat to medium-high and melt the butter in the same pot. Add the sliced onions and a pinch of salt; sauté for about 5 minutes until soft and golden. Stir in the flour and cook for 2 minutes to create a light roux.

    Step 3
    Watch · 2:19
  4. 04

    Add garlic powder, beef bouillon paste, and beef broth. Bring to a boil, then return the browned beef and any accumulated juices to the pot. Reduce heat to low, cover, and simmer for 2 to 2.5 hours until the beef is very tender.

    Step 4
    Watch · 4:15
  5. 05

    Use a slotted spoon or spider strainer to remove the tender beef to a bowl. Increase the heat to high. If the liquid has reduced significantly, add a splash more broth. Bring to a boil and add the egg noodles.

    Step 5
    Watch · 5:52
  6. 06

    Cook the noodles according to package directions (about 7 minutes). When the noodles are 30 seconds away from being done, return the beef to the pot. Stir to combine and heat through. Serve garnished with extra black pepper and sliced green onions.

    Step 6
    Watch · 7:22

From Chef John

  • “You are after all the commish of this amazing Amish dish.”
  • “Hot carb-on-carb action.”
  • “This dish serves as an important reminder of really how little we need to do to produce something incredibly delicious to eat.”