Easy Beef And Noodles
When I think of the ultimate comfort food, my mind instantly goes to this Beef and Noodles recipe. It’s a no-fuss dish that brings together melt-in-your-mouth beef and perfectly tender noodles, enveloped in a rich, flavor-packed sauce. Every bite is a delightful blend of homely warmth and culinary magic, making it a go-to recipe in my kitchen for those evenings when you just need something deeply satisfying and deliciously hearty.
Chuck Roast: If you can’t find chuck roast, stewing beef is a great alternative. Salt and Pepper: Feel free to adjust according to your taste. Vegetable Oil: Feel free to substitute with olive oil. Onion: Adds a sweet, aromatic base. Shallots are a great substitute. Garlic: Use as much or as little as you like. If you don’t have any fresh garlic, a half teaspoon of garlic powder can substitute. Beef Broth: Opt for a low sodium broth. You can replace with chicken or vegetable broth. Worcestershire Sauce: It’s like a flavor booster! Soy sauce is a good substitute. Dried Thyme: Feel free to swap it with rosemary or even Italian seasoning for a twist. Bay Leaves: If you don’t have these, it’s okay to omit them. Cornstarch and Water (for slurry): This thickens our sauce. Arrowroot powder is a good substitute for cornstarch. Egg Noodles: You can use other pasta types like fettuccine, spaghetti or even tagliatelle.
First off, season your beef cubes with salt and pepper. Heat some vegetable oil in a large pot or Dutch oven and brown the beef. You may need to do this in batches if your pot isn’t big enough. Once browned, remove the beef and set it aside. To the same pot, add your chopped onions. Cook them until they’re translucent and sweet-smelling, then stir in the garlic for just a minute. Remember, we don’t want the garlic to burn and turn bitter. Now, pour in a bit of beef broth to deglaze the pot, scraping up those tasty browned bits from the bottom. Add the beef back in, followed by the rest of the broth, Worcestershire sauce, thyme, and bay leaves. Bring it to a boil, then reduce the heat to let it all simmer for a couple hours until the beef is nice and tender. In a small bowl, mix together cornstarch and water to make a slurry. Stir this into your pot to thicken the broth into a luscious sauce. It’s a simple trick but makes all the difference. While your beef is simmering away, cook the egg noodles in a separate pot according to the package instructions. Drain them once they’re done. To bring it all together, serve the beef and its rich sauce over your cooked noodles. Garnish with some fresh parsley for a pop of color and freshness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in a pot over medium heat until warm, adding a splash of broth or water if the sauce has thickened too much in the fridge.
More Beef Recipes To Try
Italian Meatloaf Osso Buco Crockpot Steak And Gravy London Broil Cheesesteak Pasta
title: “Beef And Noodles” ShowToc: true date: “2024-09-29” author: “Joseph Sutton”
Beef and Noodles
Nothing beats the flavor of a creamy, homemade brown gravy with any kind of beef and savory egg noodles. This is a meal that my whole family absolutely loves, comfort food at it’s best. I couldn’t resist adding in cream of mushroom soup – feel free to give my homemade version a try! Cream of chicken soup can also be used!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season the beef with salt/pepper. Cook the ground beef and onions over medium-high heat. Drain grease. Remove and set aside. Melt butter over medium heat and add the garlic, then whisk in flour. Cook for 1-2 minutes, until raw flour smell is gone and it begins to brown.
Add the sauce mixture in splashes. Bring to a boil, then reduce to a simmer. Stir in the cream of mushroom soup and simmer and reduce while the egg noodles cook.
Reduce heat to low. Stir in the cheese and add the ground beef back.
Add the cooked/drained egg noodles and stir to incorporate. Sauce will continue to thicken upon standing. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (This meal does freeze well!)
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This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Pasta Strainer– This is the one I have and love. Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
