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Beef and Noodles

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  • Prep Time: 30 minutes

  • Cook Time: 2 hours 30 minutes (mostly hands-off)

  • Total Time: 3 hours

  • Course: Main Course

  • Cuisine: American Comfort Food

  • Keyword: Braised Beef, Comfort Food, One-Pot Meal, Hearty Stew, Family Dinner

  • Yield: 6-8 servings

  • Intensity: Medium – This recipe is not difficult but requires patience for braising and attention to building a gravy. Perfect for a confident home cook.

Ingredients

For the Braised Beef:

  • 2-3 pounds beef chuck roast, trimmed of excess fat and cut into 2-inch cubes

  • 2 tablespoons olive oil

  • 1 large yellow onion, diced

  • 3 cloves garlic, minced

  • 8 ounces cremini or button mushrooms, sliced (optional, but recommended)

  • ¼ cup all-purpose flour

  • ½ cup dry red wine (like Cabernet Sauvignon or Merlot), or substitute with additional beef broth

  • 4 cups low-sodium beef broth

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons tomato paste

  • 2 bay leaves

  • 1 teaspoon dried thyme

  • Salt and freshly ground black pepper, to taste

For the Noodles & Finish:

  • 12 ounces wide egg noodles

  • 2 tablespoons unsalted butter

  • ¼ cup fresh parsley, chopped

  • 1-2 tablespoons sour cream (optional, for extra richness)

Instructions

Step 1: Sear the Beef to Perfection

Pat the beef chuck cubes completely dry with paper towels—this is the secret to a good sear. Season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the beef on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the beef to a plate and set aside.

Step 2: Build the Flavor Foundation

Reduce the heat to medium. In the same pot, add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the mushrooms (if using) and cook until they have released their liquid and started to brown, about 6-8 minutes. Add the minced garlic and cook for one more minute until fragrant.

Step 3: Create the Gravy Base

Sprinkle the flour over the onion and mushroom mixture. Stir constantly and cook for about 2 minutes to eliminate the raw flour taste. This “roux” will thicken our gravy. Slowly pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (this is called deglazing). Let the wine reduce by half.

Step 4: The Slow Braise

Stir in the beef broth, Worcestershire sauce, tomato paste, bay leaves, and dried thyme. Return the seared beef and any accumulated juices back to the pot. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 2 to 2.5 hours. The beef is ready when it is fork-tender and easily shreds.

Step 5: Cook the Noodles

About 20 minutes before the beef is finished, cook the egg noodles. Bring a large pot of salted water to a boil and cook the noodles according to package directions until al dente. Drain well and toss with the 2 tablespoons of butter to prevent sticking.

Step 6: Final Assembly and Serve

Once the beef is fall-apart tender, remove the bay leaves from the pot. For a thicker gravy, you can mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the simmering beef stew and cook for 2-3 minutes until thickened. For a richer, creamier finish, stir in the optional sour cream.
Gently fold the cooked, buttered egg noodles into the pot with the beef and gravy, ensuring everything is well combined. Alternatively, you can portion the noodles into individual bowls and ladle the beef and gravy over the top. Garnish generously with fresh chopped parsley.

Serving, Storage, and Reheating

  • Serving: This dish is a complete meal in a bowl! It pairs wonderfully with a simple side of steamed green beans, roasted carrots, or a crisp green salad to balance the richness. A slice of crusty bread is also essential for sopping up every last bit of that delicious gravy.

  • Storage: Allow the leftovers to cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 4 days.

  • Reheating: Reheat gently in a saucepan over low heat, adding a splash of beef broth or water to loosen the gravy as the noodles will continue to absorb liquid. You can also reheat in the microwave in 60-second intervals, stirring between each.

Nutrition Information

(Please note: The following is an estimate based on the ingredients used and can vary significantly based on specific brands and portion sizes.)

  • Serving Size: 1 ½ cups

  • Servings Per Recipe: 8

  • Calories: ~520 kcal

  • Total Fat: 22g

  • Saturated Fat: 8g

  • Trans Fat: 0g

  • Cholesterol: 145mg

  • Sodium: 480mg

  • Total Carbohydrates: 38g

  • Dietary Fiber: 2g

  • Sugars: 3g

  • Protein: 38g

This Classic Beef and Noodles recipe is a testament to the power of slow-cooked, homestyle cooking. It’s a labor of love that rewards you with a deeply satisfying and memorable meal. Enjoy!

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