This beef and noodles recipe is rich, hearty, and will have you ready for seconds. Fork-tender chunks of beef are simmered in a rich gravy and served over noodles for the ultimate satisfying meal.
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Holly’s Recipe Highlights
- Flavor: This dish has cozy, familiar flavors, with a rich, savory gravy that soaks into every bite of noodles.
- Skill Level: Simple with hands-off cooking time! It just needs a slow bake in the oven and some patience.
- Recommended Tools: A Dutch oven makes slow-cooked meals like this one go from stovetop to oven seamlessly.
- Freezing: The meat and gravy freeze well, making it so easy to reheat and serve over a fresh batch of noodles.
Ingredient Notes
- Beef: Stewing beef or cubed chuck roast is ideal for slow cooking, as it will become moist and tender when cooked.
- Gravy: Use low-sodium beef broth to control the sodium and thicken it with a cornstarch slurry or swap it for flour.
- Noodles: Egg noodles hold up perfectly in the rich sauce. Medium-sized macaroni or shells work well, too.
- Variations: Add more veggies like freshly sliced mushrooms, bell peppers, corn, or peas. Make a slow-cooker version with this Crockpot beef and noodles recipe.
Serving Ideas
- Pair beef & 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, mashed potatoes, or even some creamy cauliflower mash for a filling meal.
Storing Leftover Beef and Noodles
Beef and noodles can be made up to 4 days ahead, but keep the noodles separate in the refrigerator until ready to reheat or make a fresh batch. Reheat on the stovetop, whisking in a little water if needed to loosen up the gravy.
Freeze cooled beef (without the noodles) in an airtight container for up to 2 months and thaw in the refrigerator before reheating. Serve with fresh noodles.
Best Beef Entrees
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Equipment
Ingredients
- 1½ 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
- 2½ cups beef broth
- 2 ribs celery thinly sliced
- 1 beef bouillon cube
- ½ teaspoon dried thyme leaves
- 2 bay leaves
- 2 tablespoons cornstarch
- ¼ cup chopped fresh parsley
- 8 ounces egg noodles measured dry
Instructions
- Preheat the oven to 300°F.
- Add the beef to a large bowl. Sprinkle with garlic powder, salt, and pepper. Toss to coat.
- In a 4-quart 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. (The beef does not need to be cooked through.)
- 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.
- Combine the cornstarch with 1 tablespoon 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 the desired thickness is reached.
- Meanwhile, cook the egg noodles according to package directions.
- Discard the bay leaves, stir in parsley, and season with salt and pepper if needed. Serve the beef and gravy over the egg noodles.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
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Delicious! I added baby portobello mushrooms. Smelled amazing while in the oven! Great served over mashed potatoes too. I tried this recipe because I was looking for an alternative to beef stroganoff and this was perfect!!
This was amazing. Browned cubed chuck roast in canola oil, seasoned with a bit more garlic, a bit less salt and pepper. Used Better than Bouillon instead of the cube. I cooked for a hour at 300 then added thickly sliced mushrooms and continued cooking for 1 1/2 hours longer. I served roasted fresh green beans and French bread to sop up the delicious gravy. This is a wonderful fall/winter dish.
Thanks Penny
Could I substitute beef bouillon base instead of a cube
Yes, that will work just fine.
I plan on making this tonight for dinner and quite excited on how it’s going to taste. Just a quick question, under Ingredient Notes for the gravy you mentioned “don’t skip the Worcestershire sauce”. How much Worcestershire sauce do you use? I didn’t see it in the list of ingredients.
Great question, Heather! You can add a splash for added depth and flavor but we actually don’t use it in this recipe. That was an oversight. 🫣