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Beef noodles in a blue bowl
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Beef and Noodles

Beef and Noodles shows you what comfort food is all about with slurp-worthy noodles, savory broth, and fork-tender beef chuck.
Course Main Course
Cuisine American
Keyword Beef and Noodles, beef and noodles recipe, how do I make beef and noodles, how to make beef and noodles
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 1018kcal
Author Kathleen

Ingredients

  • 1/4 cup all-purpose flour
  • 2-4 tablespoons vegetable oil divided
  • 2 1/2 to 3 pounds boneless beef chuck roast trimmed and cut into 1 inch cubed
  • 1 cup yellow onion chopped
  • 4 large garlic clove minced
  • 40 ounces low sodium beef stock
  • 1 cup red wine
  • 1 tablespoon Better than Bouillon - beef flavor
  • 1 1/2 teaspoons dried marjoram
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 12 ounces dried egg noodles

Garnish:

  • 2 tablespoon fresh parsley, chopped

Instructions

  • Sprinkle beef cubes with all-purpose flour (1/4 cup) and toss to coat evenly, shaking off excess.
  • In a Dutch oven or large pot, add 2 tablespoons of vegetable oil and heat over medium heat.  When the oil is hot, brown meat in batches without crowding it. Add more oil as needed. Transfer browned meat with a slotted spoon, to a plate, and set aside.
  • In the same pot, saute onion (1 cup) and garlic (4) over medium-low heat, until soft, about 8 minutes. Add beef (2 1/2 to 3 pounds) back to the pot. Pour in beef stock (40 ounces) and red wine (1 cup). Add Better than Bouillon (1 tablespoon), marjoram (1 1/2 teaspoons), salt (2 teaspoon), and pepper, (1/2 teaspoon) and bring to a boil. Reduce heat immediately and simmer gently, partially covered with a lid, for about 1 1/2-2 hours or until the beef is tender. Transfer beef chunks with a slotted spoon to a plate and shred them into large pieces. Return to pot.
  • Meanwhile, cook the egg noodle (12 ounces) according to package directions in salted water, just until al dente. Drain well then stir them into the sauce and gently mix until well combined. Sprinkle with parsley. Serve.

Notes

  1. Best Cut of Steak for Beef and Noodles: Beef Chuck Roast is my favorite cut of meat for this dish. The meat comes out super tender, melt-in-your-mouth, delish!
  2. Low Sodium Beef Stock: What’s in YOUR broth? Low-sodium beef stock from the store is the ideal broth to use for convenience. I use a low sodium option so I have more control of the overall salt in the dish. I use Swansons beef-flavored cooking stock. I think it has the best flavor (no one is paying me to say that!) Check out what Epicurious has to say about it!
  3. Red Wine: I’ve seen some other recipes for this dish that don’t include wine. My family has always used wine in the sauce. It really deepens the flavor profile and enhances the beef flavor. Skip it if you must, but you may need to increase the Better than Bouillon to compensate.
  4. Better than Bouillon: Honestly, this stuff is like magic! I use it in almost all of my soup and stew recipes. It's far less salty than regular bouillon and it has a more natural, less chemically tasting. It fortifies the beef broth to make it taste like you've spent the afternoon making the best stock in your life!
  5. Dried Egg Noodles - Store-bought egg noodles or Homemade? For years, I made beef and noodles using homemade noodles. I’m not gonna lie — it's a lot more time-consuming to make them from scratch. Using the prepared noodles makes this much more doable for a weeknight dinner. 
  6. Add Veggies: As you can see, this dish isn’t super vegetable-heavy — but you can easily change that! Beef and noodles taste extra yummy with chopped carrots, potatoes, mushrooms, or peas. You can really zest things up with a can of crushed tomatoes!
  7. Thickening Broth: The sauce in this recipe tends to be more like a slightly thickened broth than a gravy. The flour coating on the beef and the oil used to brown the beef provide a bit of a thickening agent.
    • If you would like your sauce to be thicker, I suggest making a cornstarch slurry and adding it to the sauce when you pull the beef out to shred.
      • Just combine 1 tablespoon of cornstarch with 3 tablespoons of cold water and whisk it together with a fork until there are no lumps.
      • Add half of the slurry to the sauce and cook the sauce over medium heat until it begins to bubble.
      • If it’s not thickened to your liking you can repeat the process with the second half of the slurry.
    • You can alternatively add a can of cream of mushroom soup at step #3 in the directions below when you add the beef stock. Thin if needed with a little beef stock or water.
  8. Adding Other Ingredients: You might consider adding peppers – especially green peppers. I sometimes will also add a large can of drained plum tomatoes, crushing them in my hands before adding them to the pot.
  9. Make It Spicy: If you love spicy food, feel free to add a little dash of red chili flakes or your favorite hot sauce to the sauce.

Nutrition

Serving: 1/4 of the recipe | Calories: 1018kcal | Carbohydrates: 73g | Protein: 73g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 267mg | Sodium: 2235mg | Potassium: 1862mg | Fiber: 4g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 8mg