Some recipes land in my kitchen because I’m hungry and rushed, and some stick around because they instantly feel like home. This Beef and Noodles recipe falls squarely in that second camp. I made it on a gloomy afternoon when the house felt a little too quiet and the kids were circling the kitchen looking bored. By the time the pot settled into its slow simmer, the whole place felt warm again, and the smell alone had everyone asking when dinner would be ready.
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If you love cozy meals that wrap around you like a blanket, this classic Beef and Noodles hits that spot. The tender beef, the rich broth, and those thick egg noodles all come together in a way that reminds me of the meals my mom made when I was little. Simple ingredients, slow cooking, and patience. That’s all this one asks for, and it pays you back in full.
Why You’ll Love Beef And Noodles
- The beef becomes tender and soft with very little hands-on cooking.
- The broth turns into a rich sauce that coats every noodle.
- Most ingredients are pantry staples, so it’s easy to make anytime.
- It reheats well and tastes even better the next day.
- It’s the kind of meal that settles everyone down at the table.
Ingredients
Chuck Roast
I love using chuck roast because it softens beautifully during a long simmer. Stew meat works too, but chuck brings the best texture.
Vegetable Oil
Just enough to brown the beef and help build that deep flavor in the pot.
Onion and Garlic
The base that gives the sauce a warm, savory flavor.
Beef Broth
Low sodium broth helps you control the salt and keeps the sauce balanced.
Worcestershire Sauce
Adds depth without overpowering the dish.
Thyme and Bay Leaves
Simple herbs that give the sauce a rounded, homemade taste.
Cornstarch and Water
To make a quick slurry that thickens the sauce into a glossy gravy.
Egg Noodles
Wide or medium cut noodles hold the sauce well and stay tender.
Fresh Parsley
A little parsley brightens up the final bowl.
How To Make Beef And Noodles
Step 1: Season And Brown The Beef
Pat the beef dry and season with salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium high. Brown the beef in batches so each piece gets a good sear. Set the browned beef aside.
Step 2: Sauté The Aromatics
Turn the heat down to medium. Add the chopped onion to the pot and cook until soft and golden. Add the garlic and stir for about a minute.
Step 3: Deglaze And Build The Broth
Pour a splash of beef broth into the pot and scrape up the browned bits. Add the beef back in, then pour in the remaining broth along with the Worcestershire sauce, thyme, and bay leaves.
Step 4: Simmer Low And Slow
Bring everything to a gentle boil, then reduce the heat to low. Cover and simmer for about two hours. The beef is ready when it shreds easily with a fork.
Step 5: Thicken The Sauce
Stir together the cornstarch and water in a small bowl. Pour the slurry into the pot and let the sauce simmer until it thickens slightly.
Step 6: Cook The Noodles
Boil the egg noodles in a separate pot according to package directions. Drain well.
Step 7: Assemble And Serve
Spoon the cooked noodles into bowls and top with the beef and sauce. Add a little parsley if you have it, and serve warm.
Notes And Variations
- If you want a creamier sauce, stir in a spoonful of sour cream before serving.
- Add sliced mushrooms while sautéing the onions for extra depth.
- If you prefer thinner sauce, add an extra splash of broth before simmering.
- For a quicker version, cut the beef into smaller chunks so it cooks faster.
FAQs
Yes. Brown the beef and sauté the onions and garlic first, then transfer everything except the slurry and noodles to the slow cooker. Cook on low for seven to eight hours or high for four to five. Stir in the slurry right before serving and cook the noodles separately.
Yes. Brown the beef using the sauté setting, then add the onions, garlic, and remaining ingredients. Pressure cook on high for sixty minutes and quick release. Add the slurry and use sauté mode to thicken.
Freeze only the beef and sauce. Make fresh noodles when serving so they stay tender.
It reheats beautifully. Add a splash of broth when warming it up to keep the sauce smooth.
Recipes You May Like
- Creamy Ranch Chicken And Noodles
- Slow Cooker Beefy Tomato Pasta
- One Pot Chicken And Buttered Noodles
From My Kitchen to Yours
Beef and Noodles is one of those meals that always brings everyone to the table without a single complaint. It’s simple, hearty, and fills the house with the best kind of comfort. I reach for this recipe on chilly days, busy days, or any day when I want dinner to taste like it cooked itself. I hope it becomes a favorite in your home too.
📖 Recipe
Beef And Noodles
Description
This Slow Simmered Beef and Noodles is pure comfort food, tender chunks of beef in a rich, savory gravy ladled over thick egg noodles. It’s the kind of meal that makes you slow down, grab a fork, and maybe go back for seconds (or thirds).
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 garnish)
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 and set aside.
- In the same pot, add the onion and cook until translucent. Add the garlic and cook for another minute.
- Pour in a bit of the beef broth to deglaze the pot, scraping up the browned bits. Add beef back in.
- Pour in the rest of the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then simmer covered for about 2 hours until beef is tender.
- In a small bowl, mix cornstarch and water to make a slurry. Stir into the pot to slightly thicken the broth.
- Cook egg noodles according to package instructions and drain.
- Serve beef and gravy over egg noodles. Garnish with parsley.
Notes
Chuck roast is ideal for slow cooking. Brown beef in batches to avoid steaming. Make ahead by storing beef and sauce separately, then cook noodles fresh. For freezer meals, freeze only the beef and sauce.
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