Name: Amish Beef & Noodles Over Mashed Potatoes
Prep time: 20 min
Cook time: 175 min
Total time: 195 min
Yield: 8
Ingredients: 2 lbs beef chuck roast, cut into large chunks; 12 oz wide egg noodles; 1 large yellow onion, finely diced; 3 cloves garlic, minced; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 5 cups low-sodium beef broth, plus more if needed; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon freshly ground black pepper; ½ teaspoon salt, or to taste; 2 bay leaves; 2 tablespoons cornstarch; 3 tablespoons cold water; 1 tablespoon unsalted butter; ½ teaspoon beef bouillon powder (optional); 3 lbs russet potatoes, peeled and cut into chunks; ½ cup unsalted butter; ¾ cup whole milk, warmed; ½ cup sour cream; 1 teaspoon salt, or to taste; ½ teaspoon freshly ground black pepper; ¼ teaspoon garlic powder; 2 tablespoons fresh parsley, finely chopped (optional); Extra freshly ground black pepper, to taste

Instructions:

Pat the beef chuck roast dry and cut into large, even chunks to ensure uniform cooking. Season lightly with salt and freshly ground black pepper to enhance natural flavors.
Heat olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. This combination helps develop a rich crust on the beef.
Sear the beef chunks in batches for 2–3 minutes per side without overcrowding, allowing the meat to brown deeply for maximum flavor through caramelization.
Remove the browned beef to a plate and reduce the heat to medium for the next steps.
Add the finely diced onion to the pot and cook for 4–5 minutes until softened and lightly golden, which builds a flavorful base.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant, avoiding burning.
Pour about ½ cup of beef broth into the pot and gently scrape the bottom to loosen the flavorful browned bits left from searing the meat.
Return the seared beef and any juices accumulated on the plate back into the pot.
Add the remaining beef broth, Worcestershire sauce, dried thyme, onion powder, garlic powder, black pepper, and bay leaves to the pot.
Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook slowly for 2 to 2½ hours until the beef becomes fork-tender and easy to shred.
Check occasionally during cooking and add more broth as needed to keep the beef mostly submerged to prevent drying out.
Once tender, remove the beef from the pot and shred it with two forks, discarding any large bits of fat or connective tissue for a tender texture.
Remove and discard the bay leaves, then return the shredded beef to the pot with the cooking liquid, stirring gently to combine.
If the liquid has reduced too much, add more beef broth to make about 4 cups of cooking liquid, which will be used to cook the noodles.
Bring the beef and broth mixture to a gentle boil, then stir in the wide egg noodles carefully to distribute them evenly.
Reduce heat to medium-low and cook the noodles according to package instructions, usually 8–12 minutes, stirring occasionally to prevent sticking and adding broth if needed to keep the mixture moist.
While the noodles cook, prepare the mashed potatoes by boiling peeled, cubed russet potatoes in salted water until tender, about 15–20 minutes.
Drain the potatoes thoroughly and return to the warm pot to allow excess moisture to evaporate for 1–2 minutes.
Add butter, warmed whole milk, sour cream, salt, black pepper, and garlic powder to the potatoes, then mash gently until smooth and creamy to avoid a gluey texture.
In a small bowl, whisk the cornstarch with cold water until smooth to create a slurry for thickening the gravy.
Once noodles are tender, stir the cornstarch slurry slowly into the simmering beef and noodle mixture. Cook for 2–3 minutes, stirring gently, until the broth thickens into a rich, silky gravy.
Stir in butter and optional beef bouillon powder for enhanced depth of flavor. Taste and adjust seasoning as necessary.
To serve, spoon a generous mound of mashed potatoes onto each plate, creating a small well in the center.
Ladle the tender shredded beef, egg noodles, and thick brown gravy over the mashed potatoes, allowing the gravy to cascade over the sides.
Garnish with freshly chopped parsley and extra black pepper if desired, and serve immediately while warm and comforting.

Variations

Substitute beef chuck roast with brisket for a slightly different texture and flavor profile.
Use homemade egg noodles or pappardelle pasta instead of wide egg noodles for a rustic touch.
Add sautéed mushrooms or caramelized carrots to the beef mixture for added depth and sweetness.
Swap sour cream in the mashed potatoes for cream cheese to increase richness and tang.
Incorporate fresh herbs such as rosemary or sage in place of thyme for a distinctive herbal note.
Prepare the dish in a slow cooker by searing the beef first, then cooking low and slow for 6–8 hours before proceeding with the noodle and gravy steps.

Tips

For best flavor, brown the beef in batches to avoid steaming and ensure a deep caramelized crust.
Keep an eye on the liquid level during slow cooking to prevent the beef from drying out; add broth as needed.
Cook the noodles directly in the beef broth rather than separately to infuse them with savory flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat with a splash of broth to maintain moisture.
Mashed potatoes can be made ahead and reheated with a little milk or cream to restore creaminess.
When reheating, avoid microwave overheating which can dry out the meat and noodles; stovetop reheating is preferred.
For a thicker gravy, increase the cornstarch slurry slightly but add gradually to avoid over-thickening.