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4.7 from 21 votes

Beef Noodle Stew Recipe

The ultimate stew for beef and noodle lovers, this recipe features fresh veggies, rich broth, tender beef, and perfectly chewy noodles. Customize it with your favorite veggies!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 8 Servings
Calories: 639 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 Tbsp avocado oil or butter
  • 3 pounds beef stew meat
  • 1 medium-sized yellow onion finely chopped
  • 2 Tbsp all-purpose flour I use GF AP flour
  • 2 large carrots peeled and chopped
  • 4 cloves garlic minced
  • 8 ounces mushrooms chopped
  • 1 green bell pepper chopped
  • 2 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 1 bay leaf
  • 1 tsp sea salt to taste
  • ½ tsp black pepper to taste
  • 5 cups beef broth
  • 2 cups full bodied red wine such as Malbec or Cabernet Sauvignon
  • 1 Tbsp Worcestershire sauce  optional
  • 1 cup canned or frozen peas
  • 12 ounces pasta noodles I use GF noodles

Instructions

    Cup of Yum
  1. Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a large Dutch Oven or stock pot. Allow the oil to heat up for a few minutes. We want it to be close to sizzling hot to brown the beef.
  2. Transfer some of the beef to the hot surface of the pot in a single layer and brown for 2-3 minutes on two sides, until a golden brown crust has formed. Transfer the beef to a plate or a large bowl and repeat for the remaining beef. Depending on the size of your pot, you will need to do this in 2 to 3 batches.
  3. Place the pot back on the stove top over medium heat and if needed, add a little avocado oil. Transfer the chopped onion to the pot and sauté, stirring occasionally, until softened, about 5 to 8 minutes.
  4. Once the onions have softened, stir in the flour. Add the chopped carrots, minced garlic, mushrooms, and bell pepper and stir well. Cook for 2 to 3 minutes.
  5. Add in the beef stew meat, seasonings (parsley, oregano, rosemary, paprika, bay leaf, sea salt, and black pepper), beef stock, red wine, and Worcestershire sauce. Stir well, cover the pot, and bring it to a full boil. Once boiling, reduce the heat to low and simmer for 1 hour (up to 2 hours if you have the time) or until the beef is fork tender. You can check the stew meat for tenderness and decide if you want to cook it longer. The longer the stew cooks, the more tender the beef becomes.
  6. Add the peas and pasta noodles and cook until noodles are al dente, about 12-15 minutes (or according to the package instructions). Note: Don’t add the noodles until just before you’re ready to serve as they will become mushy if added too early.
  7. Serve beef noodle soup in big bowls and enjoy!

Notes

  • To make gluten-free beef noodle stew, use gluten-free all-purpose flour and gluten-free pasta noodles.

Nutrition Information

Serving 1Serving (of 8) Calories 639kcal (32%) Protein 63g (126%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 168mg (56%) Sodium 949mg (40%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 639

% Daily Value*

Serving 1Serving (of 8)
Calories 639kcal 32%
Protein 63g 126%
Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Cholesterol 168mg 56%
Sodium 949mg 40%
Fiber 3g 12%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.