Beef and Noodles is the kind of dish that wraps you in warmth with every bite. Tender chunks of beef simmered in a rich, savory gravy and served over egg noodles—it’s the ultimate comfort food. Whether it’s a chilly evening or you’re just craving something hearty, this one-pot meal is guaranteed to satisfy your soul and your stomach.
What Makes This Dish Special?
This dish combines the slow-cooked depth of a beef stew with the ease of a weeknight dinner. Using chuck roast or stew meat, the beef becomes fall-apart tender as it simmers in a flavorful broth. Egg noodles soak up the savory juices, turning every forkful into a rich and cozy bite. Plus, it’s freezer-friendly and perfect for leftovers.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Servings: 6
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck roast or stew meat, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups egg noodles
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Optional garnish: chopped parsley
Instructions
1. Sear the Beef
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season beef with salt and pepper. Add beef in batches and sear until browned on all sides. Remove to a plate and set aside.
2. Sauté the Aromatics
In the same pot, add the diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
3. Simmer the Beef
Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, onion powder, and garlic powder. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours or until beef is tender.
4. Add the Noodles
Stir in the egg noodles and simmer uncovered for about 10–12 minutes until the noodles are tender. If you’d like a thicker sauce, stir in the cornstarch slurry and let it simmer another few minutes until thickened.
5. Serve Hot
Taste and adjust seasoning if needed. Garnish with chopped parsley and serve warm.
Variations
- Creamy Beef and Noodles: Stir in ½ cup sour cream or heavy cream at the end for a rich, creamy twist.
- Veggie Boost: Add mushrooms, carrots, or peas to bulk up the meal with vegetables.
- Slow Cooker Version: Sear beef and transfer everything except noodles to a slow cooker. Cook on low for 6–8 hours, then stir in cooked noodles before serving.
- Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce for heat.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot
- Sharp knife and cutting board
- Tongs or slotted spoon
- Wooden spoon or spatula
Nutritional Information (Approx. Per Serving)
- Calories: 410
- Protein: 28g
- Carbohydrates: 30g
- Fat: 20g
- Fiber: 2g
- Sugar: 2g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of broth.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
My Cooking Experience
Beef and Noodles is one of my go-to recipes when I want a no-fuss, deeply satisfying meal. It reminds me of the kind of dinners that simmer on the stove while the whole house fills with the aroma of comfort. It’s also perfect for meal prep—I always make extra to freeze for future busy nights.
Conclusion
Beef and Noodles is a timeless, filling dish that hits all the right notes—tender beef, flavorful gravy, and comforting noodles. Whether you’re cooking for a crowd or looking to batch prep for the week, this classic recipe is one you’ll come back to again and again.
beef and noodles
Ingredients
Method
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season beef with salt and pepper. Add beef in batches and sear until browned on all sides. Remove to a plate and set aside.
- In the same pot, add the diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
- Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, onion powder, and garlic powder. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours or until beef is tender.
- Stir in the egg noodles and simmer uncovered for about 10–12 minutes until the noodles are tender. If you’d like a thicker sauce, stir in the cornstarch slurry and let it simmer another few minutes until thickened.
- Taste and adjust seasoning if needed. Garnish with chopped parsley and serve warm.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of broth.
