Description
This comforting Beef and Noodles recipe features tender beef, savory broth, and hearty egg noodles for a classic, satisfying meal. Perfect for busy weeknights or cozy family dinners, it’s simple to make yet full of flavor.
Ingredients
Units
Scale
- 1 lb (450 g) beef stew meat or chuck roast, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth (low sodium)
- 1 cup water (optional for adjusting consistency)
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper, to taste
- 12 oz (340 g) egg noodles
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Sear the Beef:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot and sear until browned on all sides, about 4-5 minutes. Remove the beef and set aside.
- Sauté Aromatics:
- In the same pot, reduce the heat to medium. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and sauté for 1 minute until fragrant.
- Simmer the Beef:
- Return the beef to the pot. Stir in the beef broth, Worcestershire sauce, thyme, paprika, and a pinch of salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender.
- Cook the Noodles:
- Add the egg noodles to the pot and stir well. Cook uncovered for 8-10 minutes, or until the noodles are tender. If needed, add the additional cup of water for desired consistency.
- Thicken the Sauce (Optional):
- If you prefer a thicker sauce, stir in the cornstarch mixture and cook for 2-3 minutes, stirring constantly, until the sauce thickens.
- Serve:
- Remove from heat and garnish with fresh parsley if desired. Serve hot with crusty bread or a side salad.
Notes
- Beef Options: Chuck roast, stew meat, or leftover pot roast work perfectly in this recipe.
- Make It Creamy: Add ½ cup of heavy cream or sour cream for a creamy variation.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.