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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.
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 don’t skip the Worcestershire sauce; it adds depth and umami. Thicken 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
Did you love this Beef and Noodles? Leave us a rating and comment below.
Beef and Noodles Recipe
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I make this at least once a month. It’s one of my husband’s and son’s favorite meals. It has lots of flavor. Every recipe I have made from this site is so good!
So happy to hear that, Rebecca! I am glad everyone enjoyed it.
Can this be done in a slow cooker after browning the beef? Thanks!
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.
I haven’t been buying much beef lately due to the crazy increase in price, but was fortunate to come across a nicely reduced package of beautiful looking stew beef with a good freshness date on it. Have been wanting to try this recipe, so I snatched it up and cooked it according to directions and served with buttered egg noodles. Husband’s comments; “outstanding”, delicious, a keeper” Will be making this again over the much anticipated cooler months to come. So far so good on every recipe I’ve made from your site. Enough said :)
So glad you enjoyed it, Helaine!
Absolutely delicious!!
So easy and SOOOO good!!
Hi Holly. What is the purpose of the boullion cube (assuming beef) when you’re already using beef broth (and other spices). Thanks!
Hi Paul, it adds extra flavor to the recipe
Excellent recipe. thanks
very good, a little on the salty side, the family enjoyed very much
I made this tonight, and my family loved it. It has lots of flavor. I will definitely be making this again.
So glad your family loved it Rebecca!
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?
Hi Linda, we used 2 tablespoons of cornstarch & 1 tablespoon of water, but you can add more water if you prefer!
I was just wondering if I can replace the beef broth with water or anything else? would it still taste good.
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!
So easy and delicious! Great flavor. I added mushrooms in place of the onions. Even my picky eater liked it.
So glad you and your family enjoyed this recipe, Vicki!
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 :))
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.
I just got some Venison stew meat and can’t wait to try it with this recipe!
I would love to hear how it turns out for you!
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! :)
So glad you enjoyed it, Diana! Thanks for trying our recipe.
can I make this in a slow cooker(crock pot) if I brown the beef and do the butter and onions on the stovetop?
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.
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
This recipe sounds wonderful, thank you! By the way, can it also be made in a crock pot?
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.
Is it possible to adapt this beef & noodles recipe to crock pot? It will be much easier for me. Thanks in advance
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.
your recipe for beef and noodles sounds wonderful. i can’t wait to try it
I hope you love it Lisa, let us know how it goes!
Very good. Easy recipe to follow.