Beef And Noodles
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Beef and Noodles – fall-apart tender beef, rich savory sauce, and thick egg noodles. Cozy, filling, and just plain nostalgic.
Tender Beef, Rich Gravy, Happy Noodles
I’ve been making this Beef and Noodles longer than I can remember, and it’s never failed me. Not once. My mom doesn’t even eat beef, but she’d still make this for us growing up. That’s Romanian mom love for you, cooking something you won’t even taste because you know your kids will inhale it.
And inhale it we did. Tender beef that basically falls apart the second you look at it, glossy gravy that clings to every noodle, and that big cozy energy you only get from food that’s been simmering away all afternoon.
These days I pull this recipe out whenever the weather gets grim. And believe me, we’ve had some very grim days lately, even in the middle of summer. It’s cozy, filling, and the kind of meal you reach for seconds of before your fork hits the plate.
Why You’ll Love This Beef and Noodles
- That rich, savory sauce clings to every noodle like it was meant to be.
- Meltingly tender beef that’s simmered low and slow, no shortcuts, just flavor.
- Made with simple pantry staples and no weird ingredients.
- Freezer-friendly, make-ahead friendly, emotionally supportive food.
- Feeds a crowd or just your comfort loving self for a few days straight.
- Use chuck roast if you can. It’s marbled, affordable, and turns melt-in-your-mouth tender when slow cooked. Stewing beef works too, but chuck gives the best texture and flavor.
- Brown the beef in batches. Crowding the pot = steaming, not searing. Take the extra few minutes to brown it properly, this is where that deep, rich flavor starts.
- Deglaze like a pro. Scrape up all those browned bits after the onions and garlic. That stuff clinging to the bottom? It’s flavor gold.
- Low sodium beef broth is your friend. You want to control the salt yourself, especially if you’re using Worcestershire too. Taste and season as you go.
- Egg noodles love a good sauce. Cook them separately and spoon that glossy beef sauce right over top. Let it all mingle in the bowl, not the pot.
- Shortcut? Use the Instant Pot. If you’re short on time, this still works beautifully in a pressure cooker. See the FAQ section for how.
Start with well salted and peppered chunks of chuck roast. Heat up a bit of oil in a Dutch oven or heavy pot and brown the beef in batches, don’t rush this step. You want caramelized edges, not grey cubes.
In the same pot, toss in your chopped onion and cook until soft and golden. Add the garlic and stir for about a minute, just enough to smell amazing, not burn.
Splash in a bit of your beef broth and use a wooden spoon or spatula to scrape up all those crispy bits from the bottom. That’s where the flavor lives. Return the beef to the pot, pour in the rest of the broth, Worcestershire, thyme, and bay leaves.
Cover and simmer low and slow for about 2 hours, or until the beef shreds easily with a fork. It should practically fall apart on sight.
Make a quick slurry by stirring cornstarch and cold water together until smooth. Pour it into the pot and stir while it simmers, the sauce should tighten up into glossy gravy.
Boil your egg noodles in a separate pot until just tender, then drain. Do not cook them in the stew, they’ll get mushy.
Pile those noodles in a bowl, spoon over that rich beef and gravy, and finish with a sprinkle of fresh parsley if you’re feeling fancy. Or just dig in. No judgment.
How To Serve
This is the kind of dish that is the main event, but a couple of simple sides can take it from comforting to full-on soul-soothing:
Easy Garlic Bread
Skillet Green Beans
Quick Yeast Dinner Rolls
Creamy Cucumber Salad
Frequently Asked Questions
Can I make this in the slow cooker?
Yes! Brown the beef and sauté the onions and garlic first, then transfer everything (except noodles and slurry) to your slow cooker. Cook on low for 7–8 hours or high for 4–5. Stir in the cornstarch slurry near the end to thicken, then serve over noodles.
Can I use ground beef instead?
You can, but it’ll be more like a beefy noodle skillet than a slow-braised comfort classic. Great for a quick weeknight version, though.
Is there an Instant Pot version?
Yep! Brown the beef and sauté the aromatics on Sauté mode. Add everything except the noodles and slurry. Pressure cook on High for 60 minutes, quick release, then stir in the slurry and cook the noodles separately.
Can I make it ahead of time?
Absolutely. The beef and gravy taste even better the next day. Just cook your noodles fresh when ready to serve so they stay nice and tender.
Can I freeze this?
Yes, just freeze the beef and sauce, not the noodles. When you’re ready, thaw and reheat the beef, then boil fresh noodles and serve.
Try These Beef Recipes Next
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Beef And Noodles
Video
Ingredients
- 2 pounds chuck roast (cut into 1-inch cubes)
- salt and pepper (to taste)
- 2 tablespoons vegetable oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 4 cups beef broth (low sodium or no sodium added)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons cornstarch
- 3 tablespoons water
- 12 ounces egg noodles
- fresh parsley (chopped, for garnished)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set aside.
- In the same pot, add the chopped onion and cook until translucent. Add the garlic and cook for an additional minute.
- Pour in a bit of the beef broth to deglaze the pot, scraping up any browned bits. Add the browned beef back to the pot. Pour in the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and let the beef simmer for about 2 hours, or until it is tender.
- In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the pot to thicken the broth slightly.
- In a separate pot, cook the egg noodles according to package instructions. Drain.
- Serve the beef and sauce over the cooked egg noodles. Garnish with chopped fresh parsley.
Equipment
Notes
- Beef matters: Chuck roast is your best bet, well-marbled and made for slow cooking.
- Brown in batches: Don’t crowd the pot or you’ll steam instead of sear.
- Make it ahead: The beef and sauce keep beautifully. Just boil fresh noodles when ready to serve.
- Need a shortcut? Check the FAQ for Instant Pot and Slow Cooker options.
- Freezer tip: Freeze just the beef and sauce, skip the noodles until serving day.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
