Ingredients:

  • 2 lbs (900g) beef chuck, cut into ½-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 6 cups (1.4L) beef broth
  • 1 cup (240ml) dry red wine (like Merlot or Cabernet Sauvignon, optional)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • 8 oz (225g) egg noodles
  • 1 cup (240ml) sour cream, plus more for serving
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Season beef with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Brown beef in batches to avoid overcrowding the pot. Remove beef and set aside.
  2. Add onion and mushrooms to the pot. Sauté until softened and lightly browned, scraping up any browned bits from the bottom. Add garlic and cook until fragrant.
  3. Stir in flour and cook for 1-2 minutes to form a roux.
  4. Gradually whisk in beef broth, scraping up any remaining browned bits. Stir in red wine (if using), Dijon mustard, Worcestershire sauce, thyme, smoked paprika, and bay leaf.
  5. Return the browned beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the beef is tender.
  6. Stir in egg noodles and cook until tender, about 8-10 minutes.
  7. Remove from heat. Stir in sour cream until well combined.
  8. Remove bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley and a dollop of sour cream. Serve hot.