Ingredients
For the Braised Beef:
- 2 lbs beef chuck roast (trimmed and cut into large chunks)
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 8 oz mushrooms, chopped
- 2 carrots, diced
- 1 shallot, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (or beef stock)
- 8 cups beef stock
- 5 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 dried bay leaves
For the Gluten-Free Egg Noodles:
- 2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (plus more for dusting)
- 1 teaspoon salt
- 3 whole large eggs plus 1 egg yolk
- 1-2 tablespoons of water
Instructions
Braising the Beef:
- Preheat & Season: Preheat oven to 300 degrees F (150 degrees C). Season the beef chunks generously with salt and pepper.
- Sear the Beef: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the beef chunks in batches until browned on all sides (they don’t need to be cooked through). Remove and set aside.
- Sauté Vegetables: Reduce heat to medium. Add mushrooms, carrots, and shallot to the pot. Cook, stirring occasionally for 5-7 minutes, or until softened. Add garlic and cook for another minute.
- Deglaze & Add Liquids: Stir in tomato paste. Add red wine (or beef stock) and bring to a simmer, scraping up browned bits from the bottom of the pot. Add the beef stock, thyme, and bay leaves.
- Braise: Return beef to the pot. Cover tightly and place in the preheated oven. Braise for 2.5-3 hours or until the beef is fork-tender.
Making the Noodles:
- Dry Ingredients: In a large bowl, whisk together the gluten-free flour and salt.
- Form Well & Add Wet Ingredients: Make a well in the center of the flour mixture. Add the eggs and egg yolk. Gradually incorporate the flour into the eggs until a shaggy dough forms.
- Knead & Rest: Knead on a lightly floured surface for 5 minutes, adding water if needed, until dough is smooth. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes.
- Roll & Cut: Divide the dough into quarters. Roll out each piece on a lightly floured surface until thin (about 1/8 inch thick). Cut into wide noodles.
Finishing the Dish:
- Shred Beef: Remove beef from the Dutch oven, shred with two forks, and return to pot. Keep warm over low heat.
- Cook Noodles: Bring a large pot of salted water to a boil. Cook noodles for 2-3 minutes until al dente. Drain.
- Combine & Serve: Add cooked noodles to the pot with the beef and sauce. Stir to combine and coat. Adjust seasoning with salt and pepper, if needed, and serve immediately.
Tips:
- Flour Choice: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour is a reliable option, but experiment with other GF flour blends.
- Noodle Texture: For a slightly thicker sauce, allow some of the cooking liquid from the pot to evaporate before adding the noodles.
- Make-Ahead: The braised beef can be made a day in advance for even more developed flavor.
