Ah, beef and noodles—the ultimate comfort meal, like a hug on a plate 😄 Think tender beef, wide egg noodles, and a rich, savory gravy. Here’s a classic version:
Beef and Noodles (Classic)
Ingredients
- 1–1.5 lbs beef chuck or stew meat, cut into 1-inch pieces
- Salt & pepper
- 2 tbsp oil (vegetable or olive)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth (or more as needed)
- 1 tsp Worcestershire sauce (optional but adds depth)
- 1 tsp dried thyme or Italian seasoning
- 8 oz wide egg noodles
- 2 tbsp flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the beef: Season with salt and pepper. In a large skillet or pot, heat oil and brown beef in batches. Remove beef and set aside.
- Cook onions & garlic: In the same pot, sauté onion until soft, add garlic for 30 seconds.
- Make gravy: Sprinkle flour over onions if using, stir 1 min. Slowly add beef broth while stirring to avoid lumps. Add Worcestershire sauce and thyme.
- Simmer beef: Return beef to pot, cover, and simmer 1–1.5 hours until beef is tender.
- Cook noodles: Separately, cook egg noodles according to package directions, drain, and set aside.
- Combine: Stir noodles into the beef and gravy mixture. Adjust salt & pepper. Heat together 2–3 minutes.
- Serve: Garnish with parsley.
Tips
- Extra tender beef: Use chuck roast or even short ribs, slow-simmered or pressure-cooked.
- Make ahead: Beef and noodles taste even better the next day—the flavors meld.
- Creamy variation: Add ¼ cup sour cream or cream cheese for richness.
I can also give a slow cooker version that basically melts the beef into the noodles with zero babysitting if you want. Do you want me to do that?
