- 2 1/2- 3 pounds beef chuck, trimmed and cut into 1-inch cubes
- Salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 5 tablespoons extra-virgin olive oil
- 5 tablespoons unsalted butter
- 1 yellow onion, coarsely chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon dried thyme
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1 fresh or dried bay leaf
- 2 cups beef broth
- 8 ounces egg noodles
- Preheat the oven to 350 degrees. Place the meat in a large bowl and season with salt and pepper. Add the flour and toss to coat. In a large Dutch oven or ovenproof pot, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat until the butter stops foaming. Add a quarter of the meat to the Dutch oven and brown, about 6 minutes; transfer with a slotted spoon to a platter. Cook the remaining meat in 3 batches, adding 1 more tablespoon olive oil and 1/2 tablespoon butter to the Dutch oven for each batch.
- Add the onion, garlic and thyme to the Dutch oven and cook until the onion has softened, about 5 minutes. Stir in the browned beef, Worcestershire sauce, balsamic vinegar, brown sugar, cocoa powder, paprika, cinnamon, bay leaf and beef broth and bring to a simmer. Cover, transfer to the oven and cook until the beef is tender, about 1 1/2 hours.
- About 20 minutes before the stew is done, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 7 minutes. Drain and toss with the remaining 2 1/2 tablespoons butter. Serve the stew over the noodles.
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