One Pan Beef and Noodles

Directions

1. In a large pot or deep skillet over medium-high heat, heat 2 tablespoons of olive oil. Place beef in a large bowl and toss with flour, 2 teaspoons salt, and 1/2 teaspoon pepper.
2. Add half of the beef to the pan and cook, turning occasionally, until browned on 2 sides, 4 to 5 minutes. Transfer beef to a plate, repeat with the remaining 2 tablespoons of oil and beef.
3. Reduce heat to medium. Cook onion, seasonings and 1/2 teaspoon salt, stirring occasionally, until just tender, 5 to 7 minutes. Return beef to pot and add balsamic, scraping up the bottom, then add 6 cups broth. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until beef is tender enough to shred with a fork, 2 to 2 1/2 hours.
4. Transfer beef to a large plate and shred with 2 forks into bite-size pieces. Pour the remaining 2 cups of broth into the same pot and bring to a boil. Add noodles and cook, stirring occasionally, until tender, 7 to 8 minutes. Return beef to pot, toss to combine, and season with remaining 1 1/2 teaspoons salt as needed. Divide beef and noodles among bowls and serve.