Tender chunks of beef simmered in a savory gravy and tossed with egg noodles — it’s pure comfort in a bowl.
🥘 Ingredients (Serves 6)
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2 lbs beef stew meat (or chuck roast, cubed)
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2 tbsp olive oil or butter
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1 medium onion, chopped
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3 cloves garlic, minced
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4 cups beef broth (plus extra as needed)
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2 tbsp Worcestershire sauce
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1 tsp salt
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½ tsp black pepper
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1 tsp dried thyme (optional)
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2 tbsp cornstarch + 2 tbsp water (for thickening)
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12 oz egg noodles, cooked and drained
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Optional garnish: chopped parsley
🔥 Instructions
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Brown the beef:
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In a large pot or Dutch oven, heat oil over medium-high heat.
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Add beef cubes in batches, searing on all sides until browned. Remove and set aside.
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Sauté onions and garlic:
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In the same pot, add onions and cook until softened (about 3–4 minutes).
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Add garlic and cook another 30 seconds.
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Simmer:
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Return beef to the pot.
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Add beef broth, Worcestershire sauce, salt, pepper, and thyme.
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Bring to a boil, then reduce heat, cover, and simmer for 1½–2 hours, or until beef is tender.
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Thicken the sauce:
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Mix cornstarch and water into a slurry.
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Stir into the pot and simmer for 5–10 minutes until the gravy thickens slightly.
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Add noodles:
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Stir in cooked egg noodles until evenly coated with the beef and gravy.
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Adjust seasoning to taste.
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Serve:
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Garnish with parsley and serve warm — it’s even better the next day!
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✨ Tips
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For extra richness, stir in ½ cup sour cream or heavy cream before serving.
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Make it a one-pot meal by adding mushrooms, peas, or carrots.
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If using a slow cooker, cook on LOW for 6–8 hours before adding noodles at the end.
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