Budget Dinner-Beef & Noodles

I'm always looking for a bargain when I shop the meat counter.  This week I found a good one.  Big beef bones with a ton of meat labeled as 'dog bones'.  I've been know to ask for dog bones to make beef stock but I've never bought them with the intention of making them into actual dinner. 

I always giggle at people who will only eat boneless meat, especially chicken.  They have no idea what they are missing.  Cooking meat on the bone adds a richness to dishes.  Wonder if I could get them to try beef marrow?  Doubt it. 

Winter has decided to make an appearance again this year.  It's cold, wet, and dreary.  It snowed and rained all day.  Great day for a hot, satisfying dish like beef and noodles. 

I apologize.  I didn't think to take photos of the ingredients. 

This is an all-day dish so start early.  It's easy but does take some time. 

Beef & Noodles
Meaty Beef 'dog bones' or Beef Short Ribs (I used approximately 2 pounds of bones)
2 tablespoon Olive Oil
1 package Onion Soup Mix
1 can Beef Gravy
approximately 5 cups Water
1/2 cup Red Wine (if you don't have any just leave it out)
1 tablespoon Worcestershire Sauce
1 tablespoon Soy Sauce
1 tablespoon Garlic Powder
1 tablespoon Dried Parsley
2 Bay Leaves
Black Pepper to taste
Salt to taste
Egg Noodles
1/4 cup (4 tablespoons) Butter
1 teaspoon Dried Parsley

Heat olive oil in a large Dutch oven or similar-sized pan.  Add bones and brown on all sides.
Sprinkle soup mix over bones then add beef gravy, water, and rest of ingredients and stir.
Bring to a boil then turn down to a simmer.
Put lid on pan and let simmer until meat is tender. Make sure to check liquid and if it starts to get too thick before the meat is tender, simply add more water. 
Remove lid and continue to simmer until liquid reduces and becomes thickened.  If it's not thick enough, you can add a bit of cornstarch with water to thicken it.
You can remove the meat from the bones or leave it on. Your choice.
Keep warm.

Prepare egg noodles according to the package.
When done, drain and add butter and parsley and stir until butter is melted.

To serve:  Place a mound of noodles on plate.  Ladle beef and gravy into the middle of the noodles. 

Serve with crusty bread to sop up all that wonderful beefy flavor.  Any green veggie like broccoli or kale goes well, as does a salad. 
If you prefer, you can serve the beef over mashed potatoes, rice, or polenta.  I think it would be very tasty served over farro as well.