Chile-Braised Beef with Noodles

Name: Chile-Braised Beef with Noodles
Prep time: 20 min
Total time: 2 h 30 min
Yield: 1
Ingredients: 2 tbsp. vegetable oil; 2 1/2 lb. beef chuck roast, trimmed and cut into 2" chunks; 1 large onion, chopped; 4 cloves garlic, chopped; 1 tbsp. ancho chile powder; 1 tbsp. chipotle chile powder; 2 tsp. smoked paprika; 1/2 tsp. ground cinnamon; 1 6 oz. can tomato paste; 3 c. beef broth; 1 tbsp. molasses; 1 lb. egg noodles, cooked; 2 c. baby spinach; Fresh parsley leaves, for garnish; Thinly sliced green onions, for garnish

By The Good Housekeeping Test KitchenPublished: Feb 1, 2016

Jump to recipe

ghk_0216_Chile-Braised Beef With Noodles

Mike Garten

Yields:

Active Time:

20 mins

Total Time:

2 hrs 30 mins

Like a spicy version of beef Stroganoff, this recipe brings together tender beef and noodles in the best way possible.

Advertisement - Continue Reading Below

Ingredients

2 Tbsp. vegetable oil
2 1/2 lb. beef chuck roast, trimmed and cut into 2" chunks
1 large onion, chopped
4 cloves garlic, chopped
1 Tbsp. ancho chile powder
1 Tbsp. chipotle chile powder
2 tsp. smoked paprika
1/2 tsp. ground cinnamon
1 6 oz. can tomato paste
3 cups beef broth
1 Tbsp. molasses
1 lb. egg noodles, cooked
2 cups baby spinach
Fresh parsley leaves, for garnish
Thinly sliced green onions, for garnish

Directions

1. Step 1Preheat oven to 325 degrees F. In 7- to 8-quart heavy-bottomed saucepot or Dutch oven, heat oil on medium-high until hot. Season beef with 1/2 teaspoon each salt and pepper. Add to pot; cook 10 minutes or until browned on most sides, turning occasionally. Transfer beef to cutting board. Reduce heat to medium.
2. Step 2To pot, add onion, garlic, chile powders, paprika and cinnamon. Cook 2 minutes, stirring. Add tomato paste. Cook 1 minute, stirring. Add broth, scraping up browned bits with wooden spoon. Return beef to pot. Heat to simmering on high. Cover and bake 2 to 2 1/2 hours or until beef is pull-apart tender, stirring twice.
3. Step 3Remove pot from oven. Transfer beef to medium bowl; remove and discard any solid fat. With 2 forks, shred meat and return to pot with sauce, along with molasses and 1/2 teaspoon salt.
4. Step 4To serve, toss noodles with baby spinach; spoon meat over noodles. Garnish with parsley and green onions.

About 595 cals, 41 g protein, 48 g carbs, 26 g fat (9 g sat), 5 g fiber, 720 mg sodium.

Make-ahead tip: Proceed with recipe through step 3. Refrigerate beef mixture in pot up to 2 days. Reheat gently on medium-low, about 30 minutes or until hot, before continuing with step 4.

Advertisement - Continue Reading Below