Description

Beef and Noodles is a hearty, comforting dish made with tender chunks of beef simmered in a rich, savory gravy and tossed with egg noodles. It’s a simple, satisfying one-pot meal that’s perfect for chilly nights or when you’re craving something cozy and filling.

Ingredients

2 lbs beef chuck roast or stew meat, cut into chunks
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp dried thyme (optional)
12 oz egg noodles
2 tbsp cornstarch
2 tbsp cold water

Fresh parsley for garnish (optional)

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Instructions

Brown the beef:
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef in batches and sear until browned on all sides. Remove and set aside.
Sauté the aromatics:
In the same pot, add chopped onion and cook for 4–5 minutes, until softened. Stir in garlic and cook for 30 seconds more.
Simmer the beef:
Return the beef to the pot. Add beef broth, Worcestershire sauce, salt, pepper, onion powder, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is fork-tender.
Cook the noodles:
About 15 minutes before the beef is done, cook the egg noodles according to package instructions. Drain and set aside.
Thicken the sauce:
Mix cornstarch and cold water in a small bowl. Stir into the simmering beef and cook for 5–7 minutes until the gravy thickens.

Combine and serve:
Stir the noodles into the pot with the beef and gravy. Cook for another 2–3 minutes to combine everything. Serve hot, garnished with fresh parsley if you like.

Notes

You can make this in the slow cooker too—just brown the meat first, then cook on low for 7–8 hours before adding cooked noodles at the end.
For extra richness, stir in 1 tbsp of butter or a splash of cream at the end.

Leftovers reheat beautifully and are even better the next day!