· 3 lbs beef chuck roast, cut into pieces (fat removed), sliced against the grain into 1/2-inch-thick strips, then cut in half
· 3 large onions, thinly sliced 1/4 inch
· 1 leek, white part only, thoroughly washed, sliced into ½-inch pieces
· 3 carrots, cut on the diagonal
· Salt and pepper
· 1/2 box of small macaroni
· 6 cups homemade beef broth or 4 Knorr beef bouillon cubes dissolved in 6 cups boiling water
- 1.
Thinly slice the onions into 1⁄4-inch-thick rounds and set aside. Cut the beef into half-inch-thick slices. In a large pot, spread out half of the onion slices and season generously with salt and pepper. Layer the beef slices on top of the onion rings, season again with salt and pepper, and continue layering as you would for lasagna. Season generously with salt and pepper between each layer; otherwise, the flavor will be bland.
- 2.
Cover everything with cold water.
- 3.
Bring to a boil over high heat.
- 4.
Skim off the foam with a large spoon.
- 5.
Reduce the heat to medium-low and let simmer for 2 1/2 hours.
After this time, adjust the seasoning and check for tenderness with a fork. If the meat doesn’t fall apart easily, continue cooking for another half hour.
- 6.
Add the carrots and leek whites and simmer for 10 minutes.
Add the beef broth and stir well. Bring to a boil and add the pasta.
- 7.
Simmer until the noodles are tender, about 10 to 15 minutes, stirring occasionally.
- 8.
Meanwhile, preheat your oven to 300°F. Place the bread slices directly on the lowest rack until they are golden brown, flip them over, and brown the other side, about 10 to 15 minutes total. Spread with softened butter, season with salt, and sprinkle with chives. Serve immediately.
Your home will smell heavenly. Enjoy!
