Introduction
Craving a meal that wraps you in a warm hug and satisfies your deepest comfort food desires? Look no further! This beef and noodles recipe is a timeless classic, bringing together tender chunks of beef and slippery noodles in a rich, savory gravy. It’s the kind of dish that evokes childhood memories and makes any evening feel special, proving that sometimes, the simplest meals are the most rewarding.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Heavy-Bottomed Pot or Dutch Oven
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Sharp Chef’s Knife
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Measuring Cups and Spoons Set
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Why You’ll Love This Recipe
This beef and noodles recipe is a guaranteed crowd-pleaser. It’s incredibly easy to make, perfect for busy weeknights, yet hearty and flavorful enough for a Sunday dinner. The combination of tender beef, savory sauce, and satisfying noodles is pure culinary bliss. Plus, it’s wonderfully versatile – feel free to add your favorite veggies for an extra nutritional boost!
Ingredients
- 2 tablespoons olive oil
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 12 oz egg noodles (wide or medium)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
- Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Return the seared beef to the pot. Stir in the Worcestershire sauce, thyme, rosemary, and bay leaf. Season with additional salt and pepper if desired.
- Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
- About 20 minutes before the beef is done, cook the egg noodles according to package directions. Drain well.
- Remove the bay leaf from the beef mixture. Taste and adjust seasoning as needed. If the sauce is too thin, you can simmer it uncovered for a few more minutes to thicken. If it’s too thick, add a splash more beef broth.
- Stir the cooked egg noodles into the beef and noodle mixture. Garnish with fresh chopped parsley before serving.
Tips
- For extra tender beef, consider using a tougher cut like chuck roast and cubing it yourself.
- Don’t skip browning the beef; this step adds a crucial layer of flavor.
- If you prefer a thicker gravy, you can create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then stir it into the simmering sauce until thickened.
- Feel free to add other vegetables like peas, corn, or potatoes during the last hour of simmering.
- Taste and adjust seasonings throughout the cooking process to ensure a balanced flavor.
Serving Suggestions
- Serve hot in deep bowls, ensuring each portion gets plenty of tender beef and noodles.
- A side of crusty bread or dinner rolls is perfect for soaking up any extra gravy.
- A simple green salad can offer a refreshing contrast to the richness of the dish.
Storage Tips
Allow the beef and noodles to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it seems dry.
FAQ
Can I use a different type of noodle? Yes, any sturdy pasta like penne, rotini, or even wide ribbon noodles will work well.
How can I make the beef more tender? Ensure you are simmering the beef low and slow for the recommended time. Using a cut like chuck roast will also yield very tender results.
Can I make this recipe ahead of time? Yes, the beef stew base can be made a day in advance. Cook the noodles separately and combine just before serving for the best texture.
Nutrition Information
- Calories: Approximately 550 kcal per serving
- Protein: Approximately 35g per serving
- Fat: Approximately 25g per serving
- Carbohydrates: Approximately 45g per serving
Hearty Beef and Noodles: The Ultimate Comfort Food Recipe
Ingredients
Method
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
- Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Return the seared beef to the pot. Stir in the Worcestershire sauce, thyme, rosemary, and bay leaf. Season with additional salt and pepper if desired.
- Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
- About 20 minutes before the beef is done, cook the egg noodles according to package directions. Drain well.
- Remove the bay leaf from the beef mixture. Taste and adjust seasoning as needed. If the sauce is too thin, you can simmer it uncovered for a few more minutes to thicken. If it's too thick, add a splash more beef broth.
- Stir the cooked egg noodles into the beef and noodle mixture. Garnish with fresh chopped parsley before serving.
