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.
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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.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
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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.
*If you don’t have a Dutch oven, cook the beef and onions in a skillet, then transfer to a 9×13 baking dish and cover with foil. Once the beef is cooked, mix in the cornstarch slurry directly to the baking dish, then re-cover and continue baking until the gravy is thickened.
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
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