Beef and Noodles Recipe

This beef and noodles recipe is wealthy, hearty, and may have you prepared for seconds. Fork-tender chunks of beef are simmered in a wealthy gravy and served over noodles for the final word satisfying meal.

Taste: This dish has cozy, acquainted flavors, with a wealthy, savory gravy that soaks into each chunk of noodles.
Talent Degree: Easy with hands-off cooking time! It simply wants a sluggish bake within the oven and a few endurance.
Really useful Instruments: A Dutch oven makes slow-cooked meals like this one go from stovetop to oven seamlessly.
Freezing: The meat and gravy freeze nicely, making it really easy to reheat and serve over a recent batch of noodles.

ingredients assembled to make beef and noodles, including stewing beef, egg noodles, parsley, flour, beef broth, celery, parsley, onioin, and spices

Ingredient Notes

Beef: Stewing beef or cubed chuck roast is good for sluggish cooking, as it can develop into moist and tender when cooked.
Gravy: Use low-sodium beef broth to manage the sodium, and don’t skip the Worcestershire sauce; it provides depth and umami. Thicken with a cornstarch slurry or swap it for flour.
Noodles: Egg noodles maintain up completely within the wealthy sauce. Medium-sized macaroni or shells work nicely, too.
Variations: Add extra veggies like freshly sliced mushrooms, bell peppers, corn, or peas. Make a slow-cooker model with this Crockpot beef and noodles recipe.

Serving Concepts

Storing Leftover Beef and Noodles

Beef and noodles will be made as much as 4 days forward, however hold the noodles separate within the fridge till able to reheat or make a recent batch. Reheat on the stovetop, whisking in slightly water if wanted to loosen up the gravy.

Freeze cooled beef (with out the noodles) in an hermetic container for as much as 2 months and thaw within the fridge earlier than reheating. Serve with recent noodles.

Finest Beef Entrees

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Beef and noodles being served in a bowl with a fork picking up one piece of the beef

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Savory and warming, this beef and noodles recipe makes a hearty meal that is straightforward to arrange.

Prep Time 20 minutes

Cook dinner Time 2 hours

Whole Time 2 hours 20 minutes

Preheat the oven to 300°F.
Add the meat to a big bowl. Sprinkle with garlic powder, salt, and pepper. Toss to coat.
In a 4-quart Dutch oven*, warmth the vegetable oil over medium-high warmth. Add the meat in small batches, and cook dinner till all sides are browned. Put aside in a bowl. (The meat doesn’t should be cooked by way of.)
Add the butter and onion to the Dutch oven and cook dinner simply till the onion begins to melt. Add the meat, broth, celery, bouillon dice, thyme, and bay leaves.
Cowl and place within the oven. Bake for 1 ½ to 2 hours or till the meat is fork-tender.
Mix the cornstarch with 1 tablespoon of water. As soon as the meat is cooked, carry the meat to a low boil on the stovetop over medium-high warmth. Slowly add the cornstarch combination till the specified thickness is reached.
In the meantime, cook dinner the egg noodles in accordance with bundle instructions.
Discard the bay leaves, stir in parsley, and season with salt and pepper if wanted. Serve the meat and gravy over the egg noodles.

*In case you don’t have a Dutch oven, cook dinner the meat and onions in a skillet, then switch to a 9×13 baking dish and canopy with foil. As soon as the meat is cooked, combine within the cornstarch slurry on to the baking dish, then re-cover and proceed baking till the gravy is thickened.
This dish will be cooked solely on the stovetop. Cowl the Dutch oven and simmer on low warmth for 1½ to 2 hours.

Vitamin info offered is an estimate and can fluctuate primarily based on cooking strategies and types of elements used.

Course Beef, Dinner, Entree, Important Course

Delicacies American

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