Rich and savory Wagyu helps make this comfort food special any night of the week! Our tender Wagyu beef is the perfect complement to homemade noodles in this hearty gravy.
Ingredients
- 2 1/2 lbs boneless Booth Creek Wagyu Arm or Round Roast, cut into 1.5” cubes.
- 2 tsp sea salt
- 2 tsp freshly ground black pepper
- 6 cloves of garlic
- 2 tsp fresh thyme
- 2 tbsp Booth Creek Wagyu Tallow
- 1 small sweet onion
- 5 cups beef stock
- 3 tbsp Worcestershire Sauce
- 1 bay leaf
- 24 oz egg noodles
- 2 tbsp cornstarch
- 2 tbsp water
- 1.5 cups of veggies you have on hand! (Carrots, peas, etc.)
- Fresh Italian Parsley
- BCW Steak Seasoning
Instructions
- Place the beef in a large bowl and sprinkle with 1-2 tsp BCW Steak Seasoning. Set aside.
- Heat 6 quart dutch oven over medium-high heat. Add the tallow and butter. As soon as the tallow melts, add the onion and 1/2 teaspoon salt. Cook until the onion turns translucent but does not brown, 3 to 4 minutes.
- Add the carrots, thyme (or celery, or other veggie on hand) and sauté for 4-5 minutes.
- Add the beef. Cook, stirring occasionally, until the meat is browned on all sides, about 6 to 8 minutes.
- Add the Worcestershire sauce and thyme. Add about 1/2 cup of the beef stock. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any of the brown bits in the pot. Add the next 4 1/2 cups stock and the bay leaf.
- Cover and let cook at med-low temperature until meat is tender and able to fork apart easily - 2.5 hrs.
- Open the lid and remove the bay leaf. Then, add the egg noodles. Increase heat, and simmer until the noodles are tender, about 18 to 20 minutes. Stir the pot every few minutes, and scrape a spoon or spatula along the bottom to prevent the noodles from sticking.
Make a slurry from the cornstarch and water. Once noodles are done, add this slurry to thicken remaining stock. - If leveraging peas, at this point, stir in the peas.
- Serve sprinkled with fresh parsley and a crack of pepper.