Classic Beef and Noodles
Few meals deliver comfort quite like a steaming bowl of beef and noodles. It’s the kind of timeless supper that has graced family tables for generations, bringing together simple ingredients and slow-cooked goodness in every bite. Tender chunks of beef, savory broth, and hearty egg noodles come together to create a meal that feels welcoming, satisfying, and wonderfully nostalgic.
ADVERTISEMENT
What makes this dish so special is its simplicity. A handful of everyday ingredients transforms into a rich, flavorful dinner that tastes like it took far more effort than it actually did. The beef simmers until fork-tender, creating a savory broth that perfectly coats the noodles and fills the kitchen with an aroma that feels like home.
ADVERTISEMENT
Whether served on a chilly evening or as a comforting family meal any time of year, beef and noodles never disappoint. Pair it with warm crusty bread, fluffy dinner rolls, or a simple side salad for a complete meal. It’s hearty enough to stand on its own, yet versatile enough to fit into any dinner menu.
ADVERTISEMENT
If you’re looking for a dependable, old-fashioned recipe that delivers big flavor and plenty of comfort, this beef and noodles deserves a regular place in your meal rotation.
Classic Beef and Noodles
Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tablespoons |
| Beef stew meat, cut into 1-inch cubes | 2 pounds |
| Medium onion, chopped | 1 |
| Garlic cloves, minced | 3 |
| Beef broth | 4 cups |
| Water | 1 cup |
| Worcestershire sauce | 2 tablespoons |
| Dried thyme (or 2 sprigs fresh thyme) | 1 teaspoon |
| Salt | 1 teaspoon, plus more to taste |
| Black pepper | ½ teaspoon |
| Wide egg noodles | 12 ounces |
| Cornstarch (optional, for thickening) | 2 tablespoons |
| Water (for slurry, optional) | 2 tablespoons |
| Fresh parsley, chopped | For garnish |
Directions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes and brown them on all sides, working in batches if necessary to avoid overcrowding the pan.
- Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for about 1 minute, just until fragrant.
- Pour in the beef broth, water, and Worcestershire sauce. Add the thyme, salt, and black pepper. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for about 1 hour, or until the beef is tender and easy to break apart with a fork.
- Stir in the egg noodles and cook uncovered for 8 to 10 minutes, stirring occasionally, until the noodles are tender and have absorbed some of the flavorful broth.
- For a thicker, gravy-like consistency, whisk together the cornstarch and 2 tablespoons of water to make a slurry. Stir it into the pot during the final 5 minutes of cooking and simmer until the sauce thickens.
- Taste and adjust the seasoning as needed. Sprinkle with fresh parsley and serve hot for a cozy, satisfying meal.
