Beef and Noodles Recipe

Instructions

1. Preheat the oven to 300°F.
2. Add the beef to a large bowl. Sprinkle with garlic powder, salt, and pepper. Toss to coat.
3. In a 4-quart Dutch oven*, heat the vegetable oil over medium-high heat. Add the beef in small batches, and cook until all sides are browned. Set aside in a bowl. (The beef does not need to be cooked through.)
4. Add the butter and onion to the Dutch oven and cook just until the onion begins to soften. Add the beef, broth, celery, bouillon cube, thyme, and bay leaves.
5. Cover and place in the oven. Bake for 1 ½ to 2 hours or until the beef is fork-tender.
6. Combine the cornstarch with 1 tablespoon of water. Once the beef is cooked, bring the beef to a low boil on the stovetop over medium-high heat. Slowly add the cornstarch mixture until the desired thickness is reached.
7. Meanwhile, cook the egg noodles according to package directions.
8. Discard the bay leaves, stir in parsley, and season with salt and pepper if needed. Serve the beef and gravy over the egg noodles.