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Fork-tender braised beef over egg noodles - served with peppers, onions and mushrooms.

Today we’re sharing a recipe that has been part of my husband Jack’s recipe collection for many years – a delicious and tender Braised Beef Over Egg Noodles.

During Jack’s food service career, this braised beef over egg noodles was on the menu quite often and it is a recipe that he’s really perfected over the years.  Our braised beef is actually quite easy to make, but it takes some advance planning because the beef is marinated overnight, giving it a great infusion of flavors from vegetables, seasonings, wine and soy sauce.

Fork-tender braised beef over egg noodles - served with peppers, onions and mushrooms.

After marinating, the beef is cooked low-and-slow until it is fork tender and a gorgeous, caramelized mahogany color.  Mushrooms, onions and peppers are combined with the beef in the braising liquid, and everything is then served over cooked egg noodles to complete the meal.

This braised beef over egg noodles is great with a glass of your favorite Merlot for a hearty meal that is pure comfort food!

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Braised Beef Over Egg Noodles - A Family Feast

Braised Beef Over Egg Noodles

  • Prep Time: 27 hours 30 mins
  • Cook Time: 4 hours
  • Total Time: 31 hours 30 minutes
  • Yield: 4 servings


For the marinade

  • 4 ounces peeled potato, cut into 1” chunks
  • 4 ounces peeled carrot, cut into 1” slices
  • 2 ounces celery, cut into 1” pieces
  • 6 garlic cloves, roughly chopped
  • 2 bay leaves
  • 1 teaspoon oregano
  • 6 black peppercorns
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dark soy sauce
  • 1 ½ cups merlot, or other similar red wine
  • 1 ½ cups chardonnay or other similar dry white wine
  • 3 pound chuck roast, cut into four equal pieces

To braise the beef

  • 6 tablespoons extra virgin olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups homemade brown stock, or canned beef stock
  • 3 tablespoons butter, divided
  • ½ pound button mushrooms, cut in half vertically
  • 1 pound onions, sliced thick vertically
  • 1 ½ pounds green peppers, sliced thick vertically
  • 2 tablespoons corn starch
  • 1 12-ounce bag of wide egg noodles, for serving


To marinate the beef

  1. In a medium pot place potato, carrot, celery, garlic, bay leaves, oregano, peppercorns, vinegar, soy, and both wines. Bring to a boil and reduce to a low boil, covered for ten minutes.
  2. Place the four pieces of chuck in a 9X9 inch pan and pour the boiling hot mixture over the beef.
  3. When the liquid has cooled down, transfer everything to a gallon-size zipper seal bag and seal, pushing out all of the air. Marinate overnight.

To braise the beef

  1. The following day about 3 ½ hours before meal time, preheat the oven to 275 degrees.
  2. Remove beef from marinade and pat dry with paper towels. Do not discard the marinade. Season each side of the beef with the salt and pepper.
  3. In a 8-10 quart Dutch oven over medium high heat, heat 3 tablespoons of the olive oil until hot. Add beef and sear on all sides (about 3-4 minutes per side), cooking in two batches if necessary depending on the size of your Dutch oven. Add more oil for the second batch if needed. Remove the beef from the pan once it is seared.
  4. Once all of the beef is seared, add marinade with solids into the pan to deglaze. Scrape up any brown bits. Add brown stock and beef back to the pan, cover and place in center of the oven and cook for 3 hours.
  5. While the beef is cooking in the oven, heat a 14” skillet with one tablespoon of olive oil and one tablespoon of butter. Sauté mushrooms until just done. Remove from pan. Repeat this same process for the onions and peppers. (When preparing the peppers, cook just until they turn color. If you cook them too much they will peel and get mushy so don’t overcook.) Place mushroom, onions and peppers in the refrigerator to hold while the beef finishes cooking.
  6. Cook wide egg noodles according to package directions.
  7. Once beef is tender, remove pan from the oven and gently remove beef to a platter. Cover with foil to keep warm.
  8. Let the fat rise to the top of the braising liquid. Skim off and discard.
  9. In this next step, you will be extracting the flavor from the vegetables into the sauce. Place a small fine strainer over the pot and with a slotted spoon, fish out the vegetables and place in the strainer over the pot. Use the back of a spoon and press the liquid out of the vegetables and into the pot. Discard the solids leaving just the vegetables.
  10. Place the pot with the braising liquid on a burner over medium high and heat to hot.
  11. In a small bowl, mix corn starch with just enough water to make a slurry. Slowly add the slurry to the bubbling sauce until it reaches the desired consistency. (We used it all for ours but it depends on how much liquid you end up with after cooking the beef.)
  12. Remove the vegetables from the refrigerator and place them into the thickened sauce. Heat just until hot, then remove the sauce from the heat.
  13. To serve, place a portion of egg noodles on a plate, place one beef portion over the noodles and then ¼ of the vegetables and sauce over the beef. Serve immediately.

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