There's a pot of beef and noodles simmering on my stove right now, and the smell is filling every corner of the kitchen. Big, tender chunks of chuck roast breaking apart in a dark, savory gravy, ready to be spooned over a pile of buttery egg noodles. I first made this on a freezing January night when I had leftover roast and no real plan, and it turned into one of those recipes I come back to over and over. It's simple, uses ingredients you probably already have, and tastes like the kind of dinner that makes everyone sit down and stay awhile.
If you're in the mood for something cozy and filling, you might also love this Honey Garlic Shrimp Recipe for busy weeknights, or try my Easy Chicken Tzatziki Casserole when you want something a little lighter but just as comforting.
What Makes This Beef and Noodles Special
This isn't fancy food. It's the kind of homestyle beef and noodles your grandma might've made on a Sunday, slow simmered until the beef is fall-apart tender and the gravy tastes like it's been cooking all day (because it has). The chuck roast does all the work here, turning soft and rich as it braises in beef broth spiked with Worcestershire sauce and thyme. You get a one pot meal that feels like a hug in a bowl, and it's easy enough that you don't need to be an expert to pull it off.
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Beef and Noodles Ingredients
Here's what you need to make this homemade beef and noodles recipe.
See Recipe Card Below This Post For ingtedient Quantites
- Chuck roast: This cut has enough marbling to stay tender and flavorful during the long simmer. Cut it into 1-inch cubes so every piece gets browned and cooks evenly.
- Salt and pepper: Season the beef generously before browning to build flavor from the start.
- Vegetable oil: Helps you get a good sear on the beef without burning. You need high heat for this step.
- Onion: Adds sweetness and depth to the gravy as it cooks down with the beef.
- Garlic: Three cloves give you just enough garlic flavor without overpowering the dish.
- Beef broth: The base of your gravy. Low sodium or no sodium added works best so you can control the salt level.
- Worcestershire sauce: Adds a savory, slightly tangy richness that makes the gravy taste more complex.
- Dried thyme: A classic herb for beef dishes. It adds an earthy, warming note.
- Bay leaves: These simmer in the pot and add a subtle background flavor. Don't forget to fish them out before serving.
- Cornstarch: Mixed with water to make a slurry that thickens the broth into a silky gravy.
- Water: Combines with the cornstarch to create the slurry.
- Egg noodles: Wide egg noodles are traditional and soak up the gravy perfectly. Cook them separately so they don't get mushy.
- Fresh parsley: Chopped and sprinkled on top for a pop of color and fresh flavor.
How to Make Beef and Noodles
Let's walk through how to make this slow simmered beef and noodles step by step.
Season and brown the beef: Pat the beef cubes dry, then season them well with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers. Add the beef in batches, making sure not to crowd the pan, and brown on all sides until you get a nice dark crust, about 6 to 8 minutes total. Remove the beef and set it aside on a plate.
Cook the aromatics: In the same pot, add the chopped onion and cook for 3 to 4 minutes until it softens and turns translucent. The bits stuck to the bottom of the pot will start to lift. Add the minced garlic and cook for another minute until fragrant.
Deglaze and simmer: Pour in about half a cup of the beef broth and use a wooden spoon to scrape up all those browned bits from the bottom of the pot. Add the beef back in along with the rest of the broth, Worcestershire sauce, thyme, and bay leaves. Bring everything to a boil, then turn the heat down to low. Cover the pot and let it simmer gently for about 2 hours, stirring occasionally, until the beef is tender enough to break apart with a spoon.
Thicken the gravy: In a small bowl, whisk together the cornstarch and water until smooth. Stir this slurry into the pot and let it cook for another 5 minutes until the gravy thickens slightly and coats the back of a spoon.
Cook the noodles: While the gravy is thickening, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions, usually 8 to 10 minutes. Drain them in a colander and give them a quick shake.
Serve: Spoon the beef and gravy over a mound of hot egg noodles. Sprinkle with chopped fresh parsley and serve while it's still steaming.
Substitutions and Swaps
You can adjust this beef and noodles recipe based on what you have on hand.
Different cuts of beef: If you can't find chuck roast, use beef stew meat or even a bottom round roast. Just make sure it's a cut that does well with slow cooking.
Broth options: Chicken broth works in a pinch, though the flavor won't be quite as rich. You can also use beef stock or even add a splash of red wine for extra depth.
Gluten-free noodles: Swap the egg noodles for gluten-free pasta or rice noodles if needed. Cook them separately and toss them with a little butter so they don't stick.
Fresh thyme instead of dried: Use about a tablespoon of fresh thyme leaves. Add them toward the end of cooking so they don't lose their flavor.
Equipment For Beef and Noodles
A large pot or Dutch oven is essential for this recipe. I use a 3.75-quart braiser, and it's perfect for browning the beef and letting everything simmer in one pot. You'll also need a cutting board and knife for prep, a wooden spoon for stirring, a small bowl for mixing the slurry, and a separate large pot for boiling the noodles. A colander helps drain the noodles quickly.
Storage and Reheating Tips
This hearty beef and noodles dinner keeps really well. Store the beef and gravy in an airtight container in the fridge for up to 4 days. I like to keep the noodles separate if I can, so they don't soak up all the liquid and get mushy. Reheat the beef and gravy on the stove over medium-low heat, adding a splash of broth if it's too thick. Boil fresh noodles or warm the cooked ones in the microwave.
You can also freeze just the beef and gravy for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container. Thaw it in the fridge overnight and reheat on the stove. Cook fresh noodles when you're ready to serve.
Serving Suggestions
This Beef and Noodles is filling on its own, but here are a few cozy sides that go really well with it.
Buttery dinner rolls: Perfect for soaking up extra gravy.
Simple green salad: Something crisp and fresh balances out the richness. Try mixed greens with a tangy vinaigrette.
Roasted vegetables: Carrots, green beans, or Brussels sprouts roasted with a little olive oil and salt are an easy, healthy side.
Garlic bread: If you want to go all-in on comfort, this is the way. Try my Garlic Parmesan Baked Potato Wedges on the side too.
Expert Tips
Brown in batches: Don't overcrowd the pot when you're searing the Beef and Noodles. If you add too much at once, it'll steam instead of getting that dark, caramelized crust you want.
Low and slow: Keep the heat low once the beef is simmering. A gentle bubble is what you're after, not a rolling boil. This keeps the meat tender.
Deglaze well: Those brown bits stuck to the bottom of the pot after browning the beef are pure flavor. Scrape them up when you add the broth.
Taste before thickening: Check the seasoning before you add the cornstarch slurry. It's easier to adjust salt and pepper before the gravy thickens.
Don't skip the slurry: Mixing cornstarch with cold water before adding it to the pot prevents lumps. Pour it in slowly while stirring.
Why You'll Love This Beef and Noodles Recipe
This old fashioned beef and noodles recipe is the definition of comfort food dinner. The beef gets incredibly tender after slow simmering, and the gravy thickens up just enough to coat every noodle without being heavy. It's hearty enough to feed a crowd, easy enough for a weeknight if you start it early, and the leftovers taste even better the next day. Plus, you can make it in a Dutch oven on the stove, no fancy equipment needed.
FAQ
What all goes in beef and noodles?
This tender beef recipe uses chuck roast, onion, garlic, beef broth, Worcestershire sauce, thyme, bay leaves, and egg noodles. It's a simple list of ingredients that come together into something really comforting. The cornstarch slurry at the end thickens everything into a rich gravy.
What to have with beef and noodles?
A simple green salad, buttery rolls, or roasted vegetables all work great. You could also serve it with mashed potatoes instead of Beef and Noodles if you want to switch things up. My Classic Potato Salad Recipe is a nice cold side that balances the warm, rich beef.
What can I make with beef mince and noodles?
If you're using ground beef instead of chuck roast, try browning it with onions and garlic, then adding broth and seasonings for a quicker version. It won't have the same slow-cooked depth, but it's still tasty and comes together in about 30 minutes.
What noodles work best with beef?
Wide egg noodles are traditional and my favorite for this dish. They're sturdy enough to hold up to the gravy without falling apart. You can also use pappardelle, fettuccine, or even mashed potatoes if you want to skip noodles entirely.
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Beef and Noodles
Ingredients
- 2.75 pounds chuck roast cut into large bite-size cubes for braising
- 1.5 teaspoons salt fine salt adjusted to taste
- 1 teaspoon black pepper freshly ground for best flavor
- 2.5 tablespoons vegetable oil neutral oil for searing
- 1 extra-large onion finely chopped for the sauce base
- 4 cloves garlic minced very small so it melts into the sauce
- 5.5 cups beef broth low-sodium preferred for control of salt
- 2.5 tablespoons Worcestershire sauce for deep savory flavor
- 1.25 teaspoons dried thyme crumbled between fingers
- 3 bay leaves whole to be removed later
- 4 tablespoons cornstarch for thickening the gravy
- 4 tablespoons water cold to mix with cornstarch
- 16 ounces egg noodles wide or extra-wide work best
- 3 tablespoons fresh parsley finely chopped for finishing
Instructions
- Season the beef pieces all over with the salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat, then add the beef in batches and sear until well-browned on all sides, transferring it to a plate once browned.
- Add the chopped onion to the same pot and cook until soft and lightly golden, then stir in the garlic and cook just until fragrant.
- Splash in a small amount of the broth and scrape the bottom of the pot to loosen the flavorful bits, then return the beef to the pot and pour in the remaining broth, Worcestershire sauce, thyme, and bay leaves.
- Bring everything to a gentle boil, then lower the heat, cover, and let it simmer slowly until the beef is very tender.
- Whisk the cornstarch with the water in a small bowl, then stir it into the pot and cook until the sauce thickens slightly.
- While the beef finishes, cook the egg noodles in a separate pot according to the package directions and drain well.
- Spoon the tender beef and rich sauce over the noodles and sprinkle with chopped parsley before serving.
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