Name: French Onion Beef and Noodles
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 lb beef stew meat or chuck roast, cut into 1-inch cubes; 1 large yellow onion, thinly sliced; 2 cloves garlic, minced; 1/2 cup red wine (optional, for deglazing); 1 (10.5 oz) can condensed French onion soup; 3 cups beef broth; 1/2 tsp dried thyme; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 8 oz wide egg noodles, uncooked; 1/2 cup sour cream; 1/2 cup shredded Gruyère or Parmesan cheese; 1 cup crispy French-fried onions (for garnish); Fresh parsley, for garnish (optional)

Description

French Onion Beef and Noodles is a hearty, flavorful meal that combines caramelized onions, tender beef, and egg noodles in a creamy sauce. Topped with melted cheese and crispy onions, this one-pot dish is a cozy twist on traditional beef and noodles, perfect for chilly nights.

Ingredients

Units Scale

2 tbsp olive oil
1 lb beef stew meat or chuck roast, cut into 1-inch cubes
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1/2 cup red wine (optional, for deglazing)
1 (10.5 oz) can condensed French onion soup
3 cups beef broth
1/2 tsp dried thyme
1/2 tsp salt (or to taste)
1/4 tsp black pepper
8 oz wide egg noodles, uncooked
1/2 cup sour cream
1/2 cup shredded Gruyère or Parmesan cheese
1 cup crispy French-fried onions (for garnish)
Fresh parsley, for garnish (optional)

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Instructions

Sear the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper, then add to the pot. Sear the beef on all sides until browned, about 3-5 minutes. Remove and set aside.
Caramelize the Onions: In the same pot, reduce heat to medium and add the sliced onions. Cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Add garlic and cook for an additional minute until fragrant.
Deglaze with Wine (optional): Add red wine, stirring and scraping up any browned bits on the bottom of the pot. Let the wine reduce by half, about 2-3 minutes.
Add Broth and Soup: Stir in the French onion soup, beef broth, thyme, and return the beef to the pot. Bring to a simmer, cover, and cook for 1 hour or until beef is tender.
Cook the Noodles: Stir in the uncooked egg noodles, cover, and cook for an additional 10 minutes, or until noodles are tender.
Make It Creamy: Remove from heat and stir in sour cream and Gruyère cheese until smooth and melted.
Garnish and Serve: Serve hot, garnished with crispy fried onions and fresh parsley if desired.

Notes

Substitute egg noodles with another pasta shape if preferred.
For extra depth, add a splash of Worcestershire sauce to the broth.
Store leftovers in an airtight container for up to 3 days.