Beef and Noodles
Tender, fall-apart shredded beef in a rich, savory gravy, served over thick, comforting egg noodles. This Midwestern classic is the ultimate comfort food, perfect for a cozy family dinner.
For 6 servings
5 steps. 180 minutes total.
- 1
Step 1
- a.Sear the Beef
- b.Pat the beef chuck cubes completely dry with paper towels. Season generously on all sides with 1 teaspoon of salt and the black pepper.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Working in two batches to avoid overcrowding the pot, sear the beef cubes on all sides until a deep, dark brown crust forms, about 5-7 minutes per batch. Do not rush this step.
- e.Transfer the seared beef to a clean plate and set aside.
- 2
Step 2
- a.Build the Gravy Base
- b.Reduce the heat to medium. Add the chopped onion to the pot, using the residual fat. Cook, stirring occasionally, until softened and lightly golden, about 6-8 minutes.
- c.Add the minced garlic and cook for 1 minute more until fragrant.
- d.Sprinkle the all-purpose flour over the onions and stir constantly for 1 minute to cook out the raw flour taste. This forms a roux that will thicken the gravy.
- e.Slowly pour in about 1 cup of the beef broth, whisking continuously and scraping the bottom of the pot to release all the flavorful browned bits (fond).
- f.Once smooth, gradually whisk in the remaining beef broth, Worcestershire sauce, bay leaves, dried thyme, and the remaining 0.5 teaspoon of salt.
- 3
Step 3
- a.Slow Cook the Beef
- b.Return the seared beef and any accumulated juices from the plate back into the pot.
- c.Bring the mixture to a gentle simmer. Once simmering, reduce the heat to the lowest setting, cover the pot tightly, and let it cook for 3 hours, or until the beef is exceptionally tender and falls apart easily with a fork.
- 4
Step 4
- a.Cook Noodles and Shred Beef
- b.About 20 minutes before the beef is done, bring a large pot of salted water to a rolling boil.
- c.Cook the frozen egg noodles according to the package directions until al dente. Drain well and set aside.
- d.Once the beef is tender, use a slotted spoon to transfer the beef chunks to a large bowl. Remove and discard the bay leaves from the gravy.
- e.Using two forks, shred the beef into bite-sized pieces.
- 5
Step 5
- a.Finish and Serve
- b.Skim any excess fat from the surface of the gravy if desired. Stir the unsalted butter into the hot gravy until it melts completely, adding richness and a glossy finish.
- c.Return the shredded beef to the pot with the gravy. Add the cooked and drained noodles.
- d.Gently stir everything together to coat the beef and noodles in the gravy. Allow it to heat through for 2-3 minutes.
- e.Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, ensure the beef is deeply browned. This Maillard reaction is crucial for developing the rich, savory base of the gravy.
- 2Patience is key. Low and slow cooking is what transforms the tough chuck roast into tender, succulent meat. Rushing this will result in chewy beef.
- 3Frozen homestyle egg noodles (like Reames brand) are highly recommended as they hold their texture well in the thick gravy. If unavailable, use the widest, thickest dry egg noodles you can find.
- 4This dish tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- 5To freeze, allow the beef and noodles to cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Adapt it for your goals.
Ingredient Swap
Use beef brisket or round roast instead of chuck roast. You may need to adjust the cooking time to achieve the same level of tenderness.
Flavor BoostFlavor Boost
Add 8 ounces of sliced cremini mushrooms along with the onions for an earthier flavor. For a deeper gravy, deglaze the pot with 1/2 cup of dry red wine (like Cabernet Sauvignon) after cooking the onions and before adding the flour.
Herbaceous TwistHerbaceous Twist
Incorporate 1 teaspoon of fresh, chopped rosemary or sage along with the dried thyme for a more complex and aromatic herb profile.
Creamy VersionCreamy Version
For a richer, creamier gravy reminiscent of stroganoff, stir in 1/4 to 1/2 cup of sour cream or heavy cream at the very end, after returning the beef and noodles to the pot. Heat gently but do not boil.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids necessary for muscle repair, immune function, and building tissues in the body.
Rich in Heme Iron
This dish provides a significant amount of heme iron from the beef, a form that is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for producing red blood cells and preventing anemia.
Provides Sustained Energy
The combination of complex carbohydrates from the egg noodles and protein and fat from the beef provides a long-lasting source of energy, making it a very satisfying and filling meal.
Frequently asked questions
A typical 1.5 cup serving of this Beef and Noodles recipe contains approximately 700-850 calories, depending on the fat content of the beef and the specific brand of noodles used.