Ingredients:

  • 2 lbs beef chuck tips, cut into 1-inch cubes
  • 3 tbsp unsalted butter
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 12 oz wide egg noodles
  • 2 tbsp unsalted butter
  • 1/4 cup reserved noodle cooking water
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef tips dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil and 1 tablespoon of butter in a Dutch oven over medium-high heat until shimmering.
  3. Brown the beef in batches to avoid crowding, searing until a mahogany crust forms on all sides, then remove beef to a plate.
  4. Lower heat to medium. Add remaining butter for the beef and sauté the diced onion until translucent (about 5 minutes), then stir in minced garlic for 1 minute.
  5. Sprinkle in the flour and whisk constantly for 2 minutes to cook out the raw flour taste.
  6. Slowly pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release the browned bits.
  7. Return the beef and any accumulated juices to the pot and stir in the dried thyme.
  8. Reduce heat to low, cover with a tight lid, and simmer for 60–90 minutes until the beef is fork-tender.
  9. While the beef finishes, boil a large pot of salted water and cook egg noodles according to package directions.
  10. Reserve 1/4 cup of the starchy noodle water, then drain the noodles.
  11. Toss noodles with 2 tablespoons of butter and the reserved noodle water.
  12. Serve the beef tips and gravy over the buttery noodles and garnish with chopped fresh parsley.