How to make Beef and Noodles. To prepare the beef and gravy: Cut the chuck roast into small, bite-sized pieces. Dry the pieces of meat well with a paper towel and set them to the side.

Roast 30 minutes. Reduce oven to 300 degrees and continue roasting beef 70 to 75 minutes, or until a meat thermometer registers 135 degrees for medium-rare, or until desired doneness beyond that.

Add the beef back after several minutes, and add the bay leaves and beef broth. Cover and reduce to a simmer. Continue cooking about 90 minutes, skimming the fat occasionally.

Add the beef back after several minutes, and add the bay leaves and beef broth. Cover and reduce to a simmer. Continue cooking about 90 minutes, skimming the fat occasionally.

Good morning. Molly O’Neill brought her recipe for old-fashioned beef stew (above) to The New York Times in 1994, and it has since amassed five stars and more than 20,000 ratings on New York ...

Add the beef back after several minutes, and add the bay leaves and beef broth. Cover and reduce to a simmer. Continue cooking about 90 minutes, skimming the fat occasionally.

Add the beef back after several minutes, and add the bay leaves and beef broth. Cover and reduce to a simmer. Continue cooking about 90 minutes, skimming the fat occasionally.

Add the beef back after several minutes, and add the bay leaves and beef broth. Cover and reduce to a simmer. Continue cooking about 90 minutes, skimming the fat occasionally.

Add the beef back after several minutes, and add the bay leaves and beef broth. Cover and reduce to a simmer. Continue cooking about 90 minutes, skimming the fat occasionally.