Beef and Noodles Recipe: Hearty, Comforting

Introduction

Beef and Noodles is pure cozy dinner magic: tender beef simmered in rich gravy with hearty egg noodles that soak up every bit of flavor. It’s the Midwestern comfort food that tastes like Grandma’s house on a cold day. Presented in a white ceramic bowl with a sprinkle of fresh parsley, this Beef and Noodles offers deep, savory broth, fall-apart beef, and pure soul-warming goodness that makes everyone ask for seconds.

Ingredients

For the Beef and Noodles (serves 6–8): • 2–2½ lbs beef chuck roast or stew meat, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth (low-sodium)
• 2 cups water
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 12 oz egg noodles (wide or extra-wide)
• Optional thickener: 2 tbsp cornstarch + 2 tbsp water slurry

For Serving: • Fresh parsley, crusty bread, or mashed potatoes on the side

Step-by-Step Process

1. Brown the beef
   Heat oil in a large Dutch oven over medium-high heat. Season the beef generously with salt/pepper. Brown in batches for 4–5 minutes until deep golden. Remove to a plate.
2. Sauté aromatics
   In the same pot, add the onion. Cook 5–7 minutes until soft and golden. Add garlic; cook 1 minute.
3. Deglaze & build flavor
   Return beef + juices to pot. Add broth, water, Worcestershire, soy, thyme, rosemary, and bay leaves. Scrape up browned bits.
4. Simmer
   Bring to a boil, reduce to low. Cover and simmer 1½–2 hours until beef is fork-tender.
5. Add noodles
   Stir in egg noodles. Simmer uncovered for 10–15 minutes, until the noodles are tender (stir often to prevent sticking).
6. Thicken (optional)
   If desired, stir in cornstarch slurry. Simmer 2–3 minutes until thickened.
7. Serve
   Remove bay leaves. Taste—adjust seasoning. Ladle into bowls.

Tips for Perfect Beef and Noodles

• Brown beef hard—flavor lives in those crusty bits
• Chuck roast > stew meat—gets buttery-tender
• Simmer low and slow—rushing makes tough beef
• Add noodles last—they overcook if simmered too long
• Make day ahead—flavor skyrockets overnight
• Freeze without noodles—add fresh when reheating

Variations and Customization

• Crock-Pot: brown beef, then low 7–8 hrs; add noodles last 30 min
• Instant Pot: sauté, pressure cook 35 min, quick release, add noodles on sauté
• Mushroom: add 8 oz sliced mushrooms with onion
• Spicy Kick: add red pepper flakes or hot sauce
• Veggie-Loaded: carrots, peas, celery
• Stroganoff Style: stir in sour cream at the end

Storage and Serving Tips

• Tastes better day 2—perfect make-ahead
• Fridge up to 5 days
• Freezes beautifully up to 4 months (noodles hold okay)
• Reheat gently on the stove with a splash of broth
• Quick refresh: add fresh parsley
• Serve with crusty bread or over mashed potatoes

Nutritional Information

Based on 8 servings:
• Calories: 520 kcal
• Protein: 42g
• Total Fat: 22g (Saturated 8g)
• Carbohydrates: 38g

FAQ

1. Can I use a different beef cut?
Chuck or rump is best—cheaper cuts get tender with slow cooking.

2. Noodles fell apart—what happened?
Added too early or overcooked. Next time, add the last 15 min.

3. Can I make ahead?
Yes—best 24 hours later. Cool completely before refrigerating.

4. No egg noodles?
Use any pasta—penne or farfalle works.

5. Thicker gravy?
Use a cornstarch slurry or simmer for a longer, uncovered period.

Conclusion

This Beef and Noodles is pure one-pot comfort—rich, beefy gravy with tender meat and hearty noodles that make cold nights feel warm and cozy. One bowl on the table, and suddenly everyone’s quiet except for happy slurping sounds and requests for the recipe. Keep stew meat and broth stocked, and you’re always 2 hours away from the heartiest, most soul-satisfying dinner that turns ordinary weekdays into something special.