Braised Beef and Handmade Noodles

Tender but hearty handmade noodles, simply made with flour, eggs, and whole-milk yogurt, add texture to the stew and thicken the broth. Store the noodles and broth separately to prevent the noodles from dissolving.Read Iliana Regan's essay about this recipe, My Mom Daydreams About These Noodles.

Braised Beef and Handmade Noodles
Photo: Victor Protasio
Active Time:
50 mins
Total Time:
6 hrs 10 mins


  • 2 tablespoons olive oil

  • 2 cups (about 8 1/2 ounces) plus 1 tablespoon all-purpose flour, divided, plus more for work surface

  • 1 (3-pound) boneless chuck roast, beef brisket, or bottom round roast, trimmed

  • 1 1/2 tablespoons kosher salt, divided, plus more to taste

  • 1 1/2 teaspoons black pepper, divided, plus more to taste

  • 1 bunch celery, stalks cut into large pieces (about 8 cups)

  • 9 cups water

  • 2 large eggs, beaten

  • 1/4 cup plain whole-milk yogurt

  • 1/4 cup dry red wine (optional)


  1. Preheat oven to 300°F. Heat oil in a large Dutch oven over medium. Place 1 tablespoon flour in a fine wire-mesh strainer, and sprinkle all over beef. Season with 1 tablespoon salt and 1 teaspoon pepper. Add beef to Dutch oven; cook, turning occasionally, until deeply browned on all sides, 20 to 25 minutes. Add celery and 9 cups water (water should come up to just below top of meat). Bring to a simmer over medium-high; cover and transfer to preheated oven. Braise until meat is fork-tender, about 3 hours. Transfer beef to a work surface, and shred with 2 forks into large pieces. Using a slotted spoon, remove celery from broth, and discard. Set aside broth in Dutch oven.

  2. While meat cooks, stir together eggs, yogurt, 1 teaspoon salt, remaining 2 cups flour, and remaining 1/2 teaspoon pepper in a medium bowl just until dough comes together. Turn dough out onto a floured work surface; knead until it forms a ball. Continue to knead 4 minutes (dough will be sticky and elastic). Wrap in plastic wrap, and chill 2 hours.

  3. Remove plastic wrap, and roll dough out on a floured surface into a 14-inch square (1/8 to 1/4 inch thick). Lightly sprinkle flour over top of dough. Using a sharp knife or pizza cutter, cut dough into 1/4-inch-wide noodles. Arrange noodles in a single layer on a parchment paper–lined baking sheet. Add wine to reserved broth and bring to a simmer over medium-high. Add noodles to broth, and return to a simmer. Cook noodles until tender and just cooked through, 3 to 4 minutes. (You should not see a white center when you bite into cooked pasta.) Return shredded beef to pot. Stir in remaining 1/2 teaspoon salt. Add salt and pepper to taste, if needed.

Make Ahead

Beef can be cooked, shredded, and stored in broth in refrigerator up to 2 days ahead.

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