old fashioned beef and noodles recipe
The Best old fashioned beef and noodles recipe
I love this recipe because it’s so versatile. It’s not just a meal—it’s a way to feed a crowd without feeling like you’re overcomplicating things. Whether it’s a lazy Saturday afternoons when we’re all stuffed in front of the TV or a weeknight when everyone’s exhausted but still needs something filling, this dish hits the spot. And the best part? It’s actually pretty healthy for what it is. Lean beef, whole wheat noodles, and plenty of vegetables hidden in there (like carrots and celery) make it a balanced meal without sacrificing taste. My husband and I have even tried cutting back on the cheese a bit and still love it—it’s one of those recipes that’s forgiving in the best way. Plus, it’s so easy to double or triple the recipe that leftovers just keep getting better and better. My kids have even started making their own versions at school, which makes me smile. It’s a dish that grows with you, and that’s what I love most about it.
Classic Old Fashioned Beef and Noodles
A hearty, comforting dish featuring tender beef, rich tomato-based sauce, and perfectly cooked noodles. Perfect for a family meal or a cozy dinner.
🥘Ingredients
- 2 lbs beef chuck roast (or stew meat)
- 2 tbsp olive oil
- 2 large onions, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 12 oz fettuccine or spaghetti noodles
- 1 tsp salt (for boiling water)
- 1/2 tsp black pepper (for boiling water)
- 1 (28 oz) can crushed tomatoes
- 1 cup tomato paste
- 1 cup beef broth
- 1 tbsp tomato powder
- 1 tsp sugar
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp balsamic vinegar
- Fresh parsley, chopped
- Grated Parmesan cheese
- Extra virgin olive oil
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a Dutch oven, heat olive oil over medium-high heat. Season beef chuck with salt and pepper, then sear on all sides until browned (about 5 minutes per side). Remove beef and set aside. -
2
In the same pot, sauté onions and garlic until soft and translucent (about 5 minutes). Add beef broth, wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer and add the seared beef back into the pot. Cover and transfer to the oven. Braise for 2 hours or until beef is tender. -
3
While beef braises, cook noodles according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside. -
4
In a separate pot, combine crushed tomatoes, tomato paste, beef broth, tomato powder, sugar, oregano, red pepper flakes, and balsamic vinegar. Simmer for 15 minutes until slightly thickened. -
5
Remove beef from the Dutch oven, shred using forks, and return to the pot. Stir in the cooked noodles and simmer for 5 minutes to combine with the sauce. Adjust seasoning with salt and pepper if needed. -
6
Taste and add reserved pasta water if necessary to loosen the sauce. Garnish with fresh parsley, grated Parmesan, and drizzle with olive oil before serving.
🔧Equipment
- Large Dutch oven or heavy pot
- Cutting board and knives
- Wooden spoon
- Measuring cups and spoons
- Oven (if baking noodles)
- Slotted spoon
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, use beef chuck or a mix of beef chuck and short ribs.
- Substitute whole wheat pasta for a lighter option.
- Add mushrooms or carrots for extra flavor and texture.
- Make ahead: Braised beef can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Variations
- Add a splash of red wine to the braising liquid for depth of flavor.
- Use a mix of red and green bell peppers for a colorful twist.
Watch Video Of How Classic Old Fashioned Beef and Noodles Works
❓ Frequently Asked Questions About Old Fashioned Beef and Noodles
What is the traditional preparation method for old-fashioned beef and noodles that uses a deep pot?
Old-fashioned beef and noodles traditionally involves cooking the beef in a deep pot with a rich, flavorful broth made from beef bones, onions, carrots, celery, garlic, and herbs like bay leaves and thyme. The beef is typically browned in a separate pan before being added to the pot, where it simmers until tender. The noodles are cooked separately and then added to the pot just before serving, allowing them to soak up the rich sauce without becoming mushy.
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Why is it important to brown the beef before cooking it in the broth?
Browning the beef before adding it to the broth is essential for developing deep, complex flavors. This process, known as “searing,” creates a Maillard reaction, which enhances the meat’s natural savory taste. Browning also helps remove excess moisture, preventing the beef from becoming tough or watery in the pot. Additionally, the caramelized crust adds texture and richness to the dish.
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How long does it typically take to cook beef and noodles from scratch?
Cooking beef and noodles from scratch usually takes about 4 to 5 hours when done properly. This includes:
– 2–3 hours for simmering the beef in the broth (depending on cut and tenderness).
– 1 hour for boiling the noodles separately.
– 10–15 minutes for reheating or adjusting flavors before serving.
For faster results, you can use pre-cooked beef (like stew meat) to cut time down to 2–3 hours.
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What are some classic ingredients that should be included in a traditional beef and noodles recipe?
A classic old-fashioned beef and noodles recipe includes:
– Beef (chuck roast, brisket, or stew meat—thick-cut for best results).
– Noodles (egg noodles, fettuccine, or handmade pasta).
– Broth base (beef bones, onions, carrots, celery, garlic, bay leaves, thyme, and black peppercorns).
– Aromatics (onions, carrots, celery, and sometimes mushrooms or tomatoes).
– Seasonings (salt, pepper, and sometimes a splash of red wine or beef stock).
– Optional extras (dried herbs like oregano, a touch of soy sauce or Worcestershire sauce, and a bay leaf for depth).
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Can you make beef and noodles without using a deep pot, and if so, what’s the best alternative?
Yes, you can make beef and noodles in a large, heavy-bottomed pot (like a Dutch oven or heavy stockpot) instead of a deep pot. The key is ensuring the pot has enough capacity to hold the beef, broth, and noodles without overcrowding. If using a smaller pot, you may need to:
– Cook the beef separately in a separate pan before adding it to the pot.
– Reduce the broth slightly to prevent it from becoming too thin.
– Cook noodles separately and add them just before serving to avoid mushiness.
A Dutch oven is ideal because it retains heat well and distributes flavor evenly.
