Braised Beef and Noodles

• total time: 3 hours 10 minutes

Ingredients

For the Beef:

3 lb beef chuck roast, cut into chunks

2 ½ teaspoons salt (for seasoning beef)

1 teaspoon black pepper (for seasoning beef)

For the Braising Vegetables:

2 tablespoons oil

2 large carrots, diced

1 large onion, diced

3 garlic cloves, minced

2 tablespoons tomato paste

2 cups beef broth

1 teaspoon smoked paprika

4 dried bay leaves

½ teaspoon salt

¼ teaspoon black pepper

For Serving:

1 lb egg noodles

Fresh dill (for garnish)

Directions

Preheat oven to 300°F.

Rub the beef chunks with 2 ½ teaspoons salt and 1 teaspoon black pepper.

In a large pot, heat 2 tablespoons oil over medium-high heat. Brown the beef on all sides, then remove and set aside.

In the same pot, sauté carrots and onions for 10 minutes, until softened.

Add garlic and tomato paste; cook for 2 more minutes.

Stir in beef broth, smoked paprika, bay leaves, and ½ teaspoon salt, ¼ teaspoon black pepper. Return the beef to the pot.

Cover and braise in the oven for 3 hours, until beef is tender and shreds easily.

While the beef braises, cook egg noodles according to package instructions. Drain.

Shred the beef, discard bay leaves, and toss with the cooked noodles.

Taste and season with more salt and pepper if needed.

Garnish with fresh dill and serve warm.