Beef and Noodles

5 from 1 vote

This simple beef and noodles recipe is a hearty one-pot meal with tender chunks of beef, egg noodles, and a rich, savory gravy.

Course Dinner

Cuisine American, Southern

Keyword beef and noodles, beef and noodles with gravy, old fashioned beef and noodles recipe, simple beef and noodles recipe

Prep Time 15

Cook Time 3

Total Time 3 15

Servings people

Calories 510kcal

Author Blair Lonergan

Equipment

Dutch oven

Ingredients

2 lbs. beef chuck roast or beef stew meat, cut into 2-inch chunks
Kosher salt and ground black pepper, to taste
¼ cup all-purpose flour
2 tablespoons vegetable oil
1 small yellow onion, diced
2 cloves garlic, minced (about 2 teaspoons)
8 cups beef broth, divided (use low sodium broth if preferred)
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
½ teaspoon dried thyme
1 bay leaf
12 ounces wide egg noodles
Optional garnish: chopped fresh parsley or thyme

Instructions

Prep and Sear the Beef

Pat the beef dry and season with salt and pepper. Toss in flour to lightly coat, shaking off any excess. In a large Dutch oven, heat the oil over medium-high heat. Sear the beef in batches until browned on all sides (do not overcrowd the pot). Transfer to a plate.

Sauté the Aromatics

In the same pot, reduce the heat to medium. Add the onion and cook until softened, about 4 to 5 minutes. Stir in the garlic and cook for 1 more minute.

Simmer the Beef

Return the beef to the pot. Stir in 4 cups of beef broth, Worcestershire sauce, brown sugar, thyme, and bay leaf. Bring to a boil, scraping up the browned bits from the bottom of the pot. Reduce the heat to low. Cover and simmer until the beef is fall-apart tender, about 2 hours. Use a slotted spoon to remove the beef to a cutting board or tray. Discard the bay leaf. Use two forks to shred any larger chunks of meat into bite-size pieces. Set aside and tent with foil to keep warm while you cook the noodles.

Cook the Noodles

Stir the remaining 4 cups of broth into the pot. Increase the heat so that the liquid is at a boil. Add the egg noodles and cook according to package instructions for al dente, about 7 minutes.

Serve

Stir the beef back into the pot with the noodles. Taste and season with salt and pepper as desired. Garnish with fresh herbs and serve warm.

Video

Notes

Make Ahead: Cook the beef portion in advance and refrigerate or freeze. For the best texture and to avoid soggy noodles, wait to boil the noodles in the gravy just before serving.

Recipe slightly adapted from Gimme Some Oven.

Nutrition