Beef and Noodles Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4
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Calories
831 kcal
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Course
Main Course, Dinner
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Cuisine
American
Beef and Noodles Recipe
Description
Beef and Noodles Recipe starts with cubed chuck roast seasoned with garlic powder, salt, and pepper, then browned to develop flavor. The beef is cooked slowly in the oven with onions, celery, beef broth, bouillon, thyme, and bay leaves until fork-tender. The resulting mixture is thickened on the stovetop using a cornstarch slurry, producing a glossy beef gravy. Egg noodles are cooked separately and served topped with the savory beef and sauce, combining a tender beef texture with soft noodles.
The flavors blend earthy beef with fragrant thyme and celery, accented by the savory aroma of caramelized onions and the subtle depth from the bay leaves. The method produces a rich gravy that clings well to the noodles, making each bite hearty. The slow oven cooking makes the beef especially tender.
This dish is suited for a main course, especially during cooler weather, providing warmth and comfort. It pairs well with a simple vegetable side or salad. The recipe allows for stovetop simmering if a dutch oven is unavailable, offering flexibility in preparation. Cornstarch is used for thickening, allowing control over the gravy consistency.
If cooking on the stovetop, simmer the beef gently for 1 ½ to 2 hours until tender. For oven use without a dutch oven, transfer ingredients to a baking dish and cover tightly. Adjust seasoning after cooking to taste, and discard bay leaves before serving. The method emphasizes developing deep flavor through browning and slow cooking.
Ingredients
- 1 ½ pounds chuck roast trimmed and cubed, or stewing beef
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 large onion diced
- 2 ½ cups beef broth
- 2 ribs celery thinly sliced
- 1 beef bouillon cube
- ½ teaspoon thyme dried leaves
- 2 bay leaf
- 2 tablespoons cornstarch
- ¼ cup parsley chopped, fresh
- 8 ounces egg noodles measured dry
Instructions
- 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.
Notes
- This dish can be prepared entirely on the stovetop by simmering for 1 ½ to 2 hours until beef is tender.
- If you lack a dutch oven, transfer the beef and onions to a 9x13 baking dish, cover with foil, and bake as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 831 kcal
% Daily Value*
| Calories | 831 | 42% |
| Carbohydrates | 54g | 18% |
| Protein | 41g | 82% |
| Fat | 49g | 75% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 183mg | 61% |
| Sodium | 1141mg | 48% |
| Potassium | 997mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 71mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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