This beef and noodles recipe is the perfect meal to come home to!
Tender chunks of beef are slow-cooked in a rich gravy and served over noodles.
This belly-warming dish delivers pure comfort and satisfaction in every savory bite!
A Family Favorite
- Make this belly warming dish with just a few pantry ingredients and some stew meat or chuck.
- Beef and noodles are super cozy and they reheat well.
- Similar to beef stroganoff , this dish has a rich savory gravy.
Ingredients for Beef & Noodles
Beef – Stewing beef or chuck are great choices for this recipe as they become will become moist and tender when cooked low and slow. Short on time? Use a bag of frozen meatballs and reduce the cooking time.
Noodles – Egg noodles hold up perfectly in the rich and beefy sauce. Medium-sized macaroni or shells are other good choices.
Variations – For a creamier style beef and noodles gravy, stir in 6 ounces of cream cheese instead of the corn starch slurry in Step 6! Add fresh sliced mushrooms, bell peppers, broccoli, or a can of drained diced tomatoes, if desired.
How to Make Beef and Noodles
- Brown the beef per the recipe below.
- Cook the onion in butter until softened and the remainign ingredients.
- Cover and bake until the beef is fork-tender. Remove bay leaves and stir in parsley.
Serve the beef and gravy over the cooked noodles.
What To Serve With Beef and Noodles
Pair beef and noodles with simple sides like steamed broccoli, a green salad, and some fluffy dinner rolls.
Go gluten-free and serve beef and gravy over white rice, fried rice, mashed potatoes, or even some creamy cauliflower mash for a filling and flavorful low-carb dish!
- Beef and noodles can be made up to 4 days ahead, but keep the noodles separately in the refrigerator until ready to reheat.
- Reheated on the stovetop, adding a little water if needed to loosen up the gravy.
- Freeze cooled portions in zippered bags for up to 2 months and thaw in the refrigerator before reheating.
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Beef and Noodles Recipe
This delicious beef and noodles recipe is as tasty as stroganoff, but so much easier to make!
Preheat the oven to 300°F.
Add the beef to a large bowl. Sprinkle the garlic powder, salt, and pepper overtop. Toss to coat.
In a 4qt 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.
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.
Cover and place in the oven. Bake for 1 ½ to 2 hours or until the beef is fork-tender.
Meanwhile, combine the cornstarch with 1 tablespoons 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 desired thickness is reached.
Discard the bay leaves, stir in parsley, taste and season with salt and pepper.
Cook the egg noodles according to package directions. Serve the beef and gravy over the egg noodles.
This can be cooked on the stovetop and simmered for 1 ½ to 2 hours.
If you don’t have a dutch oven, transfer the beef and onions to a 9×13 baking dish and cover with foil.
Calories: 831 | Carbohydrates: 54g | Protein: 41g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1141mg | Potassium: 997mg | Fiber: 3g | Sugar: 2g | Vitamin A: 632IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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