beef and noodles recipe
The Best beef and noodles recipe
What I really appreciate about this recipe is how balanced it is. The beef gives you protein, the noodles provide energy, and if you toss in some carrots or celery, you’ve got a decent serving of veggies without anyone complaining. It’s not fussy, either—just throw everything in a pot and let it simmer while you deal with homework or laundry. And the leftovers? Even better the next day. My husband will fight the kids for the last bit in the fridge, which is always a good sign. It’s one of those meals that never gets old, no matter how many times we make it.
Classic Beef and Noodles
A hearty and comforting dish featuring tender beef simmered in a rich gravy, served over buttery egg noodles. Perfect for a cozy family dinner.
🥘Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 12 oz egg noodles
- 2 tbsp butter
- 1/4 tsp salt
- 3 tbsp all-purpose flour
- 1/4 cup cold water
👨🍳Directions
-
1
Season the beef cubes with salt and pepper. -
2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, removing it from the pot once browned. Set aside. -
3
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute. -
4
Return the beef to the pot. Add beef broth, water, Worcestershire sauce, thyme, and bay leaf. Stir to combine. -
5
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, or until the beef is tender. -
6
While the beef is cooking, prepare the noodles. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and toss with butter and salt. Set aside. -
7
Once the beef is tender, remove the bay leaf. If you prefer a thicker gravy, mix flour with cold water to create a slurry. Stir the slurry into the beef mixture and simmer for an additional 5 minutes until thickened. -
8
Serve the beef and gravy over the buttered egg noodles.
🔧Equipment
- Large pot or Dutch oven
- Skillet or large pan
- Wooden spoon
- Colander
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef and Noodles Works
❓ Frequently Asked Questions About Beef and Noodles
1. What cut of beef works best for beef and noodles?
The best cuts for beef and noodles are tougher, flavorful cuts that become tender when slow-cooked. Chuck roast, brisket, or short ribs are ideal because they have enough marbling and connective tissue to break down during cooking, resulting in rich, tender meat. Avoid lean cuts like sirloin or tenderloin, as they can become dry or tough.
2. Can I make beef and noodles in a slow cooker or Instant Pot?
Yes! Both methods work well. For a slow cooker, sear the beef first (if possible), then cook on low for 6-8 hours or high for 4-5 hours before shredding and adding noodles. For an Instant Pot, use the sauté function to brown the beef, then pressure cook for 30-35 minutes (natural release) before adding noodles. The noodles can be cooked separately or added directly to the pot at the end (adjust liquid as needed).
3. How do I prevent the noodles from turning mushy?
To keep noodles firm, cook them separately in boiling water until just al dente (about 1-2 minutes less than package instructions), then drain and rinse with cold water to stop cooking. Add them to the beef and broth just before serving to warm through. If you prefer one-pot cooking, add uncooked noodles to the simmering broth for the last 8-10 minutes and monitor closely to avoid overcooking.
4. What’s the best way to thicken the broth for beef and noodles?
For a richer, thicker broth, try these methods:
– Cornstarch slurry: Mix 1-2 tablespoons cornstarch with cold water, stir into the simmering broth, and cook for 1-2 minutes until thickened.
– Flour roux: Cook 2 tablespoons flour with 2 tablespoons butter or oil for 1-2 minutes, then whisk into the broth.
– Reduction: Simmer the broth uncovered for 10-15 minutes to evaporate excess liquid.
– Mashed potatoes or instant potato flakes: Stir in 1-2 tablespoons to thicken naturally (works well for a rustic texture).
5. Can I freeze beef and noodles, and how do I reheat it?
Beef and noodles can be frozen, but the noodles may soften upon reheating. For best results:
– Freezing: Cool the dish completely, then store in airtight containers (without noodles if possible) for up to 3 months. Freeze noodles separately or add fresh ones when reheating.
– Reheating:
– Stovetop: Thaw overnight in the fridge, then reheat gently in a pot over medium-low heat, adding a splash of broth or water to loosen. Add cooked noodles at the end.
– Microwave: Reheat in 1-minute intervals, stirring between each, until hot. Add extra liquid if needed.
– Slow cooker: Reheat on low for 1-2 hours, stirring occasionally. Avoid high heat to prevent noodles from turning mushy.
