Gluten Free Homestyle Beef and Noodles Recipe


For the Braised Beef:

  • 2 lbs beef chuck roast (trimmed and cut into large chunks)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 8 oz mushrooms, chopped
  • 2 carrots, diced
  • 1 shallot, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine (or beef stock)
  • 8 cups beef stock
  • 5 sprigs fresh thyme (or 1 tsp dried thyme)
  • 2 dried bay leaves

For the Gluten-Free Egg Noodles:

  • 2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (plus more for dusting)
  • 1 teaspoon salt
  • 3 whole large eggs plus 1 egg yolk
  • 1-2 tablespoons of water


Braising the Beef:

  • Preheat & Season: Preheat oven to 300 degrees F (150 degrees C). Season the beef chunks generously with salt and pepper.
  • Sear the Beef: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the beef chunks in batches until browned on all sides (they don’t need to be cooked through). Remove and set aside.
  • Sauté Vegetables: Reduce heat to medium. Add mushrooms, carrots, and shallot to the pot. Cook, stirring occasionally for 5-7 minutes, or until softened. Add garlic and cook for another minute.
  • Deglaze & Add Liquids: Stir in tomato paste. Add red wine (or beef stock) and bring to a simmer, scraping up browned bits from the bottom of the pot. Add the beef stock, thyme, and bay leaves.
  • Braise: Return beef to the pot. Cover tightly and place in the preheated oven. Braise for 2.5-3 hours or until the beef is fork-tender.

Making the Noodles:

  • Dry Ingredients: In a large bowl, whisk together the gluten-free flour and salt.
  • Form Well & Add Wet Ingredients: Make a well in the center of the flour mixture. Add the eggs and egg yolk. Gradually incorporate the flour into the eggs until a shaggy dough forms.
  • Knead & Rest: Knead on a lightly floured surface for 5 minutes, adding water if needed, until dough is smooth. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes.
  • Roll & Cut: Divide the dough into quarters. Roll out each piece on a lightly floured surface until thin (about 1/8 inch thick). Cut into wide noodles.

Finishing the Dish:

  • Shred Beef: Remove beef from the Dutch oven, shred with two forks, and return to pot. Keep warm over low heat.
  • Cook Noodles: Bring a large pot of salted water to a boil. Cook noodles for 2-3 minutes until al dente. Drain.
  • Combine & Serve: Add cooked noodles to the pot with the beef and sauce. Stir to combine and coat. Adjust seasoning with salt and pepper, if needed, and serve immediately.


  • Flour Choice: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour is a reliable option, but experiment with other GF flour blends.
  • Noodle Texture: For a slightly thicker sauce, allow some of the cooking liquid from the pot to evaporate before adding the noodles.
  • Make-Ahead: The braised beef can be made a day in advance for even more developed flavor.


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