If you're in the mood for a hearty, comforting dish that will transport your taste buds straight to Italy, look no further than this mouthwatering Italian Beef and Noodles recipe! With tender, shredded beef simmered to perfection in a tangy broth infused with pepperoncini peppers, every bite is a delightful explosion of flavor. Perfect for family dinners or meal prep, this dish is sure to impress your guests and leave them asking for seconds. Ready to elevate your cooking game and discover the secret to this Italian classic? Let’s dive into the recipe that will have everyone raving!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 lbs beef roast
- 1 onion, sliced
- 2 cups beef broth
- 1 jar pepperoncini peppers
- 1 package egg noodles
- Salt and pepper to taste
Instructions
- Prepare the beef roast by patting it dry with paper towels and generously seasoning with salt and pepper on all sides.
- Place a large Dutch oven or heavy-bottomed pot over medium-high heat and add a small amount of oil to coat the bottom.
- Sear the beef roast on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per side, creating a rich flavor base.
- Remove the roast from the pot and set aside. In the same pot, add sliced onions and sauté until they become soft and slightly translucent.
- Return the beef roast to the pot and pour in beef broth. Add the entire jar of pepperoncini peppers, including the liquid, which will infuse the meat with tangy flavor.
- Cover the pot and reduce heat to low. Simmer the roast slowly for
- 5 to 2 hours, or until the meat becomes extremely tender and easily shreds with a fork.
- Once the meat is cooked, remove it from the pot and use two forks to shred the beef into bite-sized pieces.
- While the meat is resting, cook the egg noodles in a separate pot according to package instructions until al dente.
- Return the shredded beef to the pot with the cooking liquid and pepperoncini peppers. Stir to combine and keep warm.
- Drain the cooked egg noodles and place them on a serving platter.
- Top the noodles with the shredded Italian beef and pepperoncini mixture, ensuring an even distribution.
- Serve hot, allowing each person to scoop their desired amount of beef and noodles onto their plate.
Tips
- Choose the Right Cut: Opt for a chuck roast or brisket for the best results, as these cuts become incredibly tender when slow-cooked.
- Sear for Flavor: Don’t skip the searing step! Browning the beef adds depth and richness to the overall flavor of the dish.
- Low and Slow: The key to tender beef is cooking it low and slow. Make sure to keep the heat low after adding the broth and let it simmer for the full
- 5 to 2 hours.
- Adjust the Heat: If you prefer a milder dish, you can reduce the amount of pepperoncini peppers or remove some of the seeds before adding them to the pot.
- Perfect Noodles: To avoid mushy noodles, cook the egg noodles separately and drain them just before serving. This keeps them al dente and allows them to soak up the delicious sauce.
- Garnish for Extra Flavor: Consider adding fresh herbs like parsley or basil as a garnish before serving for a pop of color and freshness.
Nutrition Facts
Calories: 461kcal
Carbohydrates: 42g
Protein: 40g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 83mg
