This beef and noodles recipe is the perfect meal to come home to!

Tender chunks of beef are slow-cooked in a rich gravy and served over noodles.

This belly-warming dish delivers pure comfort and satisfaction in every savory bite!

beef and noodles in a bowl

A Family Favorite

  • Make this belly warming dish with just a few pantry ingredients and some stew meat or chuck.
  • Beef and noodles are super cozy and they reheat well.
  • Similar to beef stroganoff , this dish has a rich savory gravy.

Ingredients for Beef & Noodles

Beef – Stewing beef or chuck are great choices for this recipe as they become will become moist and tender when cooked low and slow. Short on time? Use a bag of frozen meatballs and reduce the cooking time.

Noodles – Egg noodles hold up perfectly in the rich and beefy sauce. Medium-sized macaroni or shells are other good choices.

Variations – For a creamier style beef and noodles gravy, stir in 6 ounces of cream cheese instead of the corn starch slurry in Step 6! Add fresh sliced mushrooms, bell peppers, broccoli, or a can of drained diced tomatoes, if desired.

ingredients assembled to make beef and noodles, including stewing beef, egg noodles, parsley, cornstarch, beef broth, celery, parsley, onioin, and spices

How to Make Beef and Noodles

  1. Brown the beef per the recipe below.
  2. Cook the onion in butter until softened and the remainign ingredients.
  3. Cover and bake until the beef is fork-tender. Remove bay leaves and stir in parsley.

Serve the beef and gravy over the cooked noodles.

What To Serve With Beef and Noodles

Pair beef and noodles with simple sides like steamed broccoli, a green salad, and some fluffy dinner rolls.

Go gluten-free and serve beef and gravy over white rice, fried rice, mashed potatoes, or even some creamy cauliflower mash for a filling and flavorful low-carb dish!

Storing Leftovers

  • Beef and noodles can be made up to 4 days ahead, but keep the noodles separately in the refrigerator until ready to reheat.
  • Reheated on the stovetop, adding a little water if needed to loosen up the gravy.
  • Freeze cooled portions in zippered bags for up to 2 months and thaw in the refrigerator before reheating.
beef and noodles with as fork

Best Beef Entrees

Did you love this Beef and Noodle Recipe? Leave us a rating and a comment below!

beef and noodles with as fork
5 from 77 votes↑ Click stars to rate now!
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Beef and Noodles Recipe

This delicious beef and noodles recipe is as tasty as stroganoff, but so much easier to make!  
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4

Equipment

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Ingredients  

  • 1 ½ pounds stewing beef trimmed and cut into bite sized pieces
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large onion diced
  • 2 ½ cups beef broth
  • 2 ribs celery thinly sliced
  • 1 bouillon cube
  • ½ teaspoon dried thyme leaves
  • 2 bay leaves
  • 2 tablespoons cornstarch
  • ¼ cup fresh parsley chopped
  • 8 ounces uncooked dry egg noodles

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 can be cooked on the stovetop and simmered for 1 ½ to 2 hours.
If you don’t have a dutch oven, transfer the beef and onions to a 9×13 baking dish and cover with foil.
5 from 77 votes

Nutrition Information

Calories: 831 | Carbohydrates: 54g | Protein: 41g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1141mg | Potassium: 997mg | Fiber: 3g | Sugar: 2g | Vitamin A: 632IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree
Cuisine American
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beef and noodles with text
beef and noodles and ingredients with text

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Hi Holly. What is the purpose of the boullion cube (assuming beef) when you’re already using beef broth (and other spices). Thanks!

  2. Hi holly. I love all of your recipes. They are fairly easy, and always delicious. My question for you is this. Do I really mix 2 Tablespoons of cornstarch in 1 Tablespoon of water as your recipe states? It just seems like it would be too thick to pour. Could I add more water?5 stars

    1. Hi Linda, we used 2 tablespoons of cornstarch & 1 tablespoon of water, but you can add more water if you prefer!

    1. You *could use water but it wouldn’t add any flavor to the dish. If you need to substitute beef broth, I would try chicken or vegetable broth instead. Let us know if you decide to try it, Nikita!

  3. So easy and delicious! Great flavor. I added mushrooms in place of the onions. Even my picky eater liked it.5 stars

  4. I love all this recipe and not only :)
    Please, when post the necessaries quantities for a recipe, can you, please, say also in European measurements?
    Please & thank you so much
    Mihaela (from Europe :))

    1. Hi Mihaela, so glad you are enjoying our recipes ❤️ Unfortunately, I am unable to provide metric conversions for them. There are many conversion tools available online. I hope that helps.

  5. Tried this last night, and it was excellent! Substituted cream cheese (3 oz) and half a container of sour cream for the cornstarch slurry and liked the creamy texture. Thanks for another winner! :)

  6. can I make this in a slow cooker(crock pot) if I brown the beef and do the butter and onions on the stovetop?

    1. I have not tried this in the slow cooker as of yet however, it should work just fine. There may be a little bit less evaporation (so a little bit more liquid) so you may need to add additional cornstarch. I would suggest cooking it for on high 4-5 hours or on low 7-8 hours or until the beef is tender.

    2. I’ve made a very similar recipe usin the crockpot and when I brown the meat I sprinkle 2 tablespoon of flour on the cubes and you don’t need a slurry later. I obviously don’t saute the veggies since it’s gonna cook on low for 7ish hours and it comes out perfect every time! instead of egg noodles sometimes I use the frozen home style ones but cook them separately since they will break down in the hot gravy and get mushy. crockpot is the way to go to get that beef 100percent tender

    1. I have not tried this in the slow cooker as of yet however, it should work just fine. There may be a little bit less evaporation (so a little bit more liquid) so you may need to add additional cornstarch. I would suggest cooking it for on high 4-5 hours or on low 7-8 hours or until the beef is tender.

    1. I have not tried this in the slow cooker as of yet however, it should work just fine. There may be a little bit less evaporation (so a little bit more liquid) so you may need to add additional cornstarch. I would suggest cooking it for on high 4-5 hours or on low 7-8 hours or until the beef is tender.