Ah yes 🥩🍝 — Beef and Noodles is a classic comfort dish: tender beef simmered in a rich gravy, served over soft egg noodles. Here’s a hearty, foolproof recipe:
Beef and Noodles
Ingredients (Serves 4–6)
Beef & Gravy
- 1½ lbs beef stew meat or chuck roast, cut into bite-sized pieces
- Salt & pepper to taste
- 2–3 tbsp flour (for dredging)
- 2–3 tbsp oil (vegetable or olive)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme (or 1½ tsp fresh)
- 1 tsp paprika (optional)
Noodles
- 8 oz egg noodles (or pasta of choice)
Instructions
1. Brown Beef
- Season beef with salt and pepper, then dredge lightly in flour.
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Brown beef on all sides (do not overcrowd), then remove and set aside.
2. Sauté Aromatics
- In the same pan, sauté onions and garlic for 3–4 minutes until soft and fragrant.
3. Make Gravy
- Return beef to pan.
- Stir in beef broth, Worcestershire sauce, thyme, and paprika.
- Bring to a simmer, cover, and reduce heat to low. Simmer 1½–2 hours, until beef is very tender.
4. Cook Noodles
- About 10 minutes before the beef is done, cook egg noodles according to package directions. Drain.
5. Combine & Serve
- Remove bay leaves if used.
- Serve beef and gravy over cooked noodles. Optional: garnish with fresh parsley.
Pro Tips
- Tender beef: Slow cooking or simmering low and slow is key because chuck or stew meat can be tough.
- Thicker gravy: Mix 1–2 tbsp cornstarch with cold water and stir in at the end, simmer 2–3 min.
- Flavor boost: Add a splash of red wine or a teaspoon of Dijon mustard to the gravy.
- One-pot option: Cook noodles directly in beef broth last 10 minutes for a thicker, more cohesive dish.
I can also give a slow-cooker beef and noodles version, a creamy mushroom beef and noodles, or a stovetop version with a quick thickened gravy next.
Do you want me to do that?
