Gluten-Free Homestyle Beef and Noodles
Try this Gluten-Free Homestyle Beef and Noodles recipe, or contribute your own.
Try this Gluten-Free Homestyle Beef and Noodles recipe, or contribute your own.
- 1 teaspoon salt
- salt and pepper
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- 1 shallot, chopped
- 3 whole large eggs plus 1 egg yolk
- 4 cloves garlic pressed or minced
- 2 lb beef chuck roast trimmed of excess fat then cut into 4-5 large hunks
- 8 oz mushrooms chopped
- 2 carrots, diced (1-1/2 cups)
- 1 cup red wine (or beef stock)
- 8 cups beef stock divided
- 5 sprigs fresh thyme or big pinch dried thyme
- 2 dried bay leaves
- 2 cups bob’s red mill gluten-free 1-to-1 baking flour plus more for rolling
- 1 - 2 tablespoons water
- Carbohydrate 18.2618088034312 g
- Cholesterol 99.7903214 mg
- Fat 30.7112658281123 g
- Fiber 0.823148382794837 g
- Protein 55.7594881795546 g
- Saturated Fat 11.7534916080149 g
- Serving Size 1 1 Serving (1477g)
- Sodium 2647.90055702028 mg
- Sugar 17.4386604206363 g
- Trans Fat 3.77880184282322 g
- Calories 570 calories
Step-by-step
- Preheat oven to 300 degrees.
- Heat a large, oven-safe pot like a Dutch oven over medium-high heat. Add oil then generously season beef on one side with salt and pepper. Once the oil is hot, add beef seasoned side down then sear until a golden brown crust has formed, 1-2 minutes. Season the tops with salt and pepper then flip and sear on the other side. Flip twice more to sear each remaining side then remove beef to a plate and set aside (meat does not need to be cooked through).
- Turn heat down to just a touch above medium then add mushrooms, carrots, and shallots. Season with salt and pepper then saute until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to turn golden brown, 7-8 minutes. Add garlic then saute until very fragrant, stirring constantly, 1 minute. Add tomato paste then saute for 1 minute stirring constantly. Add red wine then simmer until reduced by half, 3-4 minutes. Use a wooden spoon to scrape up any brown bits from the bottom of the pot.
- Add 6 cups beef stock, thyme, and bay leaves then turn heat up to high to bring mixture to a boil. Add beef + juices back into the pot then place a lid on top and transfer to the oven. Cook for 2-1/2 - 3 hours or until the meat shreds easily with a fork. Transfer beef to a plate then remove thyme stems and bay leaves from the pot.
- Meanwhile, make the noodles. Whisk together eggs, extra egg yolk, salt, and 1 Tablespoon water in a small bowl. Add flour to a large bowl then make a well in the center. Pour egg mixture into the well then, using a fork, whisk around the edges to gradually add flour to the egg mixture until everything is wet. Use your fingers to bring the dough together then pour onto a heavily floured surface and press until the dough comes together into a smooth ball. The dough shouldn’t be sticky, but if it’s crumbly add up to an additional Tablespoon water.
- Cut dough ball in half then flour a rolling pin and roll each half until very thin, sprinkling with flour and flipping/rotating the dough sheet occasionally to avoid sticking. Using a pizza cutter, cut dough into 2-1/2" by 1/2" strips (no need to be precise!!) then toss with extra flour to avoid sticking and place in a container and refrigerate until ready to use.
- Turn heat under pot up to high to bring stock to a boil then sprinkle in noodles. Stir well to ensure none of them are sticking together then turn heat down to medium and simmer until noodles are tender, 15-20 minutes, stirring often, adding extra glugs of beef stock if necessary, and turning the heat down slightly near the end. While the noodles are cooking, shred the beef then add into the pot as you shred it. Once noodles are done, taste then add extra salt and pepper if necessary, then scoop into bowls and serve. Dish will thicken as it sits.
My Love Affair with Gluten-Free Cooking: A Journey of Flavor and Adaptation
As a busy working mom, time is a precious commodity. My days are a whirlwind of meetings, school runs, and trying to maintain some semblance of order in our household. Cooking, once a relaxing hobby, often felt like another task on my never-ending to-do list. Then came the discovery of my gluten intolerance. Suddenly, my favorite comfort foods—the creamy pasta dishes, the fluffy bread, the hearty stews—were off-limits. The initial disappointment was significant, but soon, I realized this wasn't the end of delicious meals. It was a chance to learn, adapt, and rediscover the joy of cooking in a new and challenging way. This Gluten-Free Homestyle Beef and Noodles recipe is a testament to that journey, a delicious example of how adapting a classic can be a beautiful thing.
The challenge with gluten-free cooking isn't just about swapping ingredients; it's about understanding the nuances of gluten-free flours and how they behave differently. It's about experimentation, learning from failures, and celebrating the successes, both big and small. This recipe took some tweaking, some adjustments to timings, and a few moments of sheer panic when the noodles refused to cooperate (a problem easily fixed with a little more flour, I’ll add). But the reward? A hearty, flavorful dish that brought back all the comforting feelings of my old favorite beef and noodles, now adapted for my needs and preferences. This dish isn’t just filling; it is a delightful experience, perfect for family dinners or cozy nights in.
The Magic of Homemade Gluten-Free Noodles
One of the most rewarding aspects of this recipe is the homemade gluten-free noodles. Yes, it might seem intimidating, but I promise you, it's simpler than it looks. The process of mixing the flour, eggs, and water is incredibly satisfying, almost therapeutic. Rolling out the dough is a meditative exercise, the rhythmic motion of the rolling pin helping me to unwind after a busy day. The result is a noodle texture unlike anything you can find in a store-bought gluten-free package. These homemade noodles are incredibly tender, with a slightly chewy texture that perfectly complements the rich beef broth and tender beef.
This is far more than just a recipe; it is a journey of self-discovery. It’s about creating something from scratch, with care and love, that is truly special. Every ingredient holds meaning: the robust beef chuck roast, a testament to hearty comfort; the earthy mushrooms and sweet carrots, adding depth and texture; and the fragrant thyme and bay leaves, a beautiful reminder of the culinary richness I could still enjoy despite my dietary restrictions. The rich, deeply flavored broth is the heart of the dish; the homemade noodles are its soul. Together, they combine into a satisfying dish that speaks volumes about adaptation, creativity, and finding joy in the kitchen, whatever dietary needs one may have.
Adapting Classic Recipes for a Modern Life
This recipe perfectly illustrates the beauty of adapting classic dishes to fit our modern lives and needs. It’s about taking something familiar and loved, and making it our own. Perhaps you don’t have a gluten intolerance, but you appreciate the texture and flavor profile of gluten-free options. Or maybe you’re simply looking for a way to elevate a simple weeknight meal into something truly special. Either way, this recipe is a testament to the power of culinary adaptability. Whether you are a seasoned chef or a beginner, this recipe is designed for success. The clear instructions, easy-to-source ingredients, and forgiving nature of the recipe make it ideal for anyone. Don’t be afraid to experiment. Cooking should be fun, and this recipe embodies just that.
Beyond the Plate: A Culinary Adventure for the Modern Woman
For me, cooking is far more than just preparing a meal; it's an act of self-care, a way to de-stress and reconnect with myself after a long day. It's a creative outlet that allows me to express my personality and nurture my loved ones through the gift of food. This recipe, with its simple elegance and hearty flavors, is a reflection of that. It’s a dish that nourishes not just the body but the soul, a testament to the power of food to bring people together. It's about creating memories and fostering connection around a table filled with warmth, laughter, and, of course, delicious food. This is more than just a meal; it's a culinary journey, and I invite you to embark on it with me. You might be surprised at the delicious destinations you discover.
