Here’s a comforting, classic Beef and Noodles recipe—tender beef in a savory gravy served over soft egg noodles.
Ingredients (Serves 4–6)
- 1 lb (≈450 g) beef stew meat or chuck roast, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or Italian seasoning
- 2 tbsp all-purpose flour (for thickening)
- 8 oz (≈225 g) egg noodles
- Optional: chopped parsley for garnish
Instructions
- Brown the Beef:
- Season beef with salt and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Brown beef on all sides, then remove and set aside.
- Sauté Aromatics:
- In the same pan, cook onion until softened (3–4 minutes).
- Add garlic and cook 30 seconds.
- Make the Gravy:
- Sprinkle flour over the onion and garlic, stir to form a roux.
- Slowly add beef broth, whisking to avoid lumps.
- Stir in Worcestershire sauce and thyme.
- Simmer the Beef:
- Return beef to the pan.
- Cover and simmer 30–40 minutes until beef is tender and gravy thickens.
- Cook Noodles:
- Meanwhile, cook egg noodles according to package directions. Drain.
- Serve:
- Place noodles on plates and top with beef and gravy.
- Garnish with parsley if desired.
💡 Tips:
- For a richer flavor, deglaze the pan with a splash of red wine before adding broth.
- You can make this in a slow cooker: brown beef first, then combine all ingredients (except noodles) and cook on low 6–7 hours. Add cooked noodles just before serving.
- Add vegetables like mushrooms, peas, or carrots for a heartier dish.
I can also give a crock pot version where the beef becomes melt-in-your-mouth tender and the noodles cook right in the sauce. Do you want that version?
