Easy Beef and Noodles is a delicious combination of tender beef tips drenched in a savory gravy, tossed with buttery egg noodles, and speckled with peas.
Cut the chuck roast into 1" cubes using a very sharp knife. Allow to sit at room temperature for 20-30 minutes to remove the chill.
Pat the cubes dry with a paper towel and transfer to a large mixing bowl. Drizzle with 1 tablespoon of oil, 2 teaspoons Kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Massage the seasoning into the beef cubes and set aside.
Add 2 tablespoons of oil to a large pan (equipped with a fitted lid) or a Dutch oven over high heat and allow to come to temperature. Sear the cubes in 2 batches. Sear for 3 minutes on one side, then flip and sear 3 minutes more. Transfer beef cubes to a plate and set aside.
Add a 1/4 cup of beef broth to the pan to deglaze, scraping up any browned bits from the bottom of the pan. Reduce the heat the medium-high and add the yellow onion. Sauté for about 3 minutes, stirring occasionally.
Stir the flour, and then add the remaining 2 1/2 cups of beef broth one big splash at a time, whisking well after each addition. Allow to simmer and thicken, stirring occasionally, about 3-4 minutes.
Stir in the soy sauce, Worcestershire sauce, paprika, 1/2 teaspoon pepper, and 1/4 teaspoon Kosher salt, along with a bay leaf, the beef cubes, and any accumulated juices. Adjust your heat to maintain a slow simmer and cover.
After 1 hour of cooking, stir in the frozen peas. Cover and cook for 15 minutes more.
Serve over egg noodles and enjoy!
The Anthony Kitchen