Ah, beef and noodles—a hearty, comforting classic! Depending on where you are, it can be a simple weeknight dish or a richer, slow-cooked meal. Here’s a straightforward way to make it:
Ingredients
- 1 lb (450g) beef (stew meat, chuck, or thinly sliced sirloin)
- 8 oz (225g) egg noodles or any wide pasta
- 1 medium onion, sliced
- 2–3 cloves garlic, minced
- 2 cups beef broth
- 1–2 tbsp soy sauce or Worcestershire sauce (for flavor)
- 1 tsp dried thyme or Italian herbs (optional)
- Salt and pepper to taste
- 1–2 tbsp oil for searing
- Optional: carrots, mushrooms, or peas for extra veggies
Instructions
- Cook the noodles
Boil egg noodles according to package instructions, drain, and set aside. - Cook the beef
- Heat oil in a large skillet or pot over medium-high heat.
- Season the beef with salt and pepper, then brown in batches. Remove and set aside.
- Sauté the aromatics
- In the same pan, sauté onions and garlic until soft and fragrant.
- Add optional veggies here if using.
- Deglaze and simmer
- Add beef broth, soy or Worcestershire sauce, and herbs.
- Return the beef to the pan, bring to a simmer, and cook until the beef is tender (20–30 min for thin slices, 1–2 hours if using stew meat).
- Combine with noodles
- Toss the cooked noodles in the beef mixture.
- Adjust seasoning with salt, pepper, or a splash more soy/Worcestershire.
- Serve
- Garnish with fresh parsley or green onions if desired.
This makes a warm, savory, stick-to-your-ribs meal perfect for cooler days.
If you want, I can also give a super creamy, restaurant-style beef and noodles version that uses a thickened sauce and is extra indulgent. Do you want me to do that?
