There is something deeply comforting about a pot of beef and noodles simmering on the stove, filling the kitchen with a rich, savory aroma and promising a warm, hearty meal.
This dish is perfect for busy weeknights when you want something simple yet satisfying, and it also shines during relaxed weekend dinners with family gathered around the table.
SaveI first started making this recipe years ago when I needed a reliable go to dinner that tasted homemade without any fuss, and it has been a trusted favorite ever since.
Beef And Noodles Recipe
Ingredients
Beef and Broth
Noodles and Finish
Instructions
- Season and sear the beef
Pat the beef cubes dry with paper towels, then season generously with salt, pepper, thyme, and rosemary. In a large Dutch oven or heavy pot, heat a bit of oil over medium high heat and brown the beef in batches, working in layers without crowding the pan, until each side is deeply browned. Transfer the beef to a plate as it finishes searing.
- Sauté the aromatics
Add the chopped onion to the pot and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour
Sprinkle the all purpose flour over the onion and garlic and stir well to coat and cook for about 1 minute to remove the raw flour taste.
- Simmer with broth
Gradually pour in the beef broth while scraping the bottom of the pot to lift any browned bits. Bring the mixture to a gentle simmer and let it cook until the sauce begins to thicken slightly, about 8 to 10 minutes.
- Return beef to the pot
Stir the browned beef and any accumulated juices back into the pot. Reduce the heat to low, cover partially, and let it simmer gently for 45 to 50 minutes, or until the beef is fork tender.
- Cook the noodles
While the beef simmers, prepare the egg noodles according to the package instructions. Drain them well and set aside until needed.
- Make the creamy sauce
In a small saucepan, melt the butter over medium heat. Whisk in the heavy cream and cook, stirring, until it warms through and lightly thickens. Stir in the shredded cheddar cheese until smooth and fully melted.
- Combine and warm through
Stir the cooked noodles into the beef pot, pour the creamy cheddar sauce over everything, and gently fold until the noodles and beef are evenly coated and heated through.
- Taste and adjust
Sample the beef and noodles, then add more salt and pepper if needed. For a brighter finish, sprinkle in the chopped parsley and give it one final gentle stir.
- Serve immediately
Ladle the beef and noodles into warm bowls, top with an extra pinch of pepper or parsley, and serve right away for the best flavor and texture.
Substitutions and variations
- If you prefer slow cooker beef stew, combine the beef, broth, onion, garlic, flour, and seasonings in the slow cooker and cook on low for 6 to 8 hours.
- For gluten free version, use gluten free all purpose flour or a gluten free flour blend and certified gluten free egg noodles.
- Substitute panko bread crumbs for a lighter crust on baked chicken or pork instead of using this beef mixture.
- Replace heavy cream with whole milk for a slightly lighter sauce, or use half and half for extra richness.
Chloe's tips
- For deeper flavor, use homemade beef broth or a high quality low sodium store bought version.
- If you like richer sauce, add an extra tablespoon of butter or a splash of heavy cream when finishing.
- Let the beef rest for 5 minutes after browning to help develop more color and retain juices.
- Avoid boiling the noodles vigorously; a gentle simmer keeps them silky and prevents sticking.
How to store it
- Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 to 4 days.
- To reheat, warm the beef and noodles gently in a covered skillet over low heat, adding a splash of broth or milk to refresh the sauce.
- You can freeze the cooked beef mixture without noodles for up to 2 to 3 months; add fresh noodles when serving.
Serving suggestions
Serve this beef and noodles dish in shallow bowls to show off the rich, creamy texture and inviting color.
- Garnish each bowl with a sprinkle of freshly chopped parsley for a pop of color
- Pair with a simple green salad and crusty bread for a complete meal
- Offer extra shredded cheddar at the table for guests who love a little more richness
Frequently asked questions
Can I use a different type of noodle
Yes, you can swap in wide egg noodles, pappardelle, or even sturdy gluten free noodles. Just adjust the cooking time according to the package so they stay al dente.
Why did my sauce become too thick
The sauce will thicken more as it simmers. If it looks too dense, whisk in a splash of beef broth or water while adding the cream to loosen it to your liking.
Can I make this in a slow cooker
Absolutely. Brown the beef first, then cook on low with the onion, garlic, flour, and broth for 6 to 8 hours. Add the cooked noodles and cream sauce right before serving to keep the texture fresh.
How do I keep the noodles from getting mushy
Cook the noodles just until al dente, drain well, and stir them in only when you are ready to serve so they stay tender but not overdone.
Let's get cooking!
I hope you enjoy making this beef and noodles recipe as much as I do, and that it becomes a reliable cozy dinner you can turn to again and again.
