This beef and noodles recipe is rich, hearty, and will have you ready for seconds. Fork-tender chunks of beef are simmered in a rich gravy and served over noodles for the ultimate satisfying meal.
- Flavor: This dish has cozy, familiar flavors, with a rich, savory gravy that soaks into every bite of noodles.
- Skill Level: Simple with hands-off cooking time! It just needs a slow bake in the oven and some patience.
- Recommended Tools: A Dutch oven makes slow-cooked meals like this one go from stovetop to oven seamlessly.
- Freezing: The meat and gravy freeze well, making it so easy to reheat and serve over a fresh batch of noodles.
Ingredient Notes
- Beef: Stewing beef or cubed chuck roast is ideal for slow cooking, as it will become moist and tender when cooked.
- Gravy: Use low-sodium beef broth to control the sodium, and don’t skip the Worcestershire sauce; it adds depth and umami. Thicken with a cornstarch slurry or swap it for flour.
- Noodles: Egg noodles hold up perfectly in the rich sauce. Medium-sized macaroni or shells work well, too.
- Variations: Add more veggies like freshly sliced mushrooms, bell peppers, corn, or peas. Make a slow-cooker version with this Crockpot beef and noodles recipe.
Serving Ideas
Storing Leftover Beef and Noodles
Beef and noodles can be made up to 4 days ahead, but keep the noodles separate in the refrigerator until ready to reheat or make a fresh batch. Reheat on the stovetop, whisking in a little water if needed to loosen up the gravy.
Freeze cooled beef (without the noodles) in an airtight container for up to 2 months and thaw in the refrigerator before reheating. Serve with fresh noodles.
Best Beef Entrees
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Beef and Noodles Recipe
Savory and warming, this beef and noodles recipe makes a hearty meal that’s easy to prepare.
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Preheat the oven to 300°F.
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Add the beef to a large bowl. Sprinkle with garlic powder, salt, and pepper. Toss to coat.
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In a 4-quart Dutch oven*, heat the vegetable oil over medium-high heat. Add the beef in small batches, and cook until all sides are browned. Set aside in a bowl. (The beef does not need to be cooked through.)
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Add the butter and onion to the Dutch oven and cook just until the onion begins to soften. Add the beef, broth, celery, bouillon cube, thyme, and bay leaves.
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Cover and place in the oven. Bake for 1 ½ to 2 hours or until the beef is fork-tender.
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Combine the cornstarch with 1 tablespoon of water. Once the beef is cooked, bring the beef to a low boil on the stovetop over medium-high heat. Slowly add the cornstarch mixture until the desired thickness is reached.
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Meanwhile, cook the egg noodles according to package directions.
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Discard the bay leaves, stir in parsley, and season with salt and pepper if needed. Serve the beef and gravy over the egg noodles.
This dish can be cooked entirely on the stovetop. Cover the Dutch oven and simmer on low heat for 1½ to 2 hours.
Calories: 683 | Carbohydrates: 49g | Protein: 43g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1449mg | Potassium: 927mg | Fiber: 3g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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