Winter Night Noodles | Cooking Professionally

Ingredients

• 4 tablespoons vegetable oil
• 1 (2-pound) beef rump roast, cut into 2-inch-thick cubes
• 2 tablespoons all-purpose flour
• 2 1/2 teaspoons kosher salt, divided, plus more, to taste
• 1/2 teaspoon freshly ground black pepper, plus more, to taste
• 3 cups yellow onions, finely chopped
• 8 cups low-sodium beef broth, divided
• 1 (12-ounce) package wide egg noodles