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beef and noodles
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beef and noodles

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.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6
Course: dinner
Calories: 410
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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. 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.
Freezing: Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove.