Beef and Noodles

When I want the flavors of an all-day cooked meal but do not have the time, this is the one-pot meal I make. My Beef and Noodles recipe is so easy and simple, and you’ll love that everything comes together in one pot! Meltingly soft beef stew meat gives pot roast vibes, and the flavorful cooking juices are absorbed by the noodles. This will be your new favorite comfort food meal!

If I’m not always chasing the flavors of my mom’s perfect pot roast, what am I even really doing in the kitchen?

I don’t know anyone that doesn’t think a warm plate of meltingly tender meat and a carb to soak up all the juices isn’t the perfect dinner. Ok, my vegan husband absolutely does not feel this way. But I catch him stealing a few pieces of meat every so often when he’s doing the dishes after dinner.

I’m having a hard time finding beautiful pieces of chuck roast to make a beautiful pot roast, like I normally do for my instant pot beef roast. Maybe because I’m cooking in a smaller 3-quart mini instant pot, or maybe just because they’re cutting them so huge in the butcher department lately!

This recipe for beef and noodles uses 1.5 pounds of chopped beef stew meat. Not only is stew meat easier to find and more affordable, I’ve found that 1.5 pounds is the right amount for 2 dinners and 2 lunches leftover the next day.

The Ingredients

• Stew Meat. Look for a 1.5 pound package of beef stew meat. If you don’t see any in the meat case, ask the butcher to chop up a chuck roast for you.
• Salt and Pepper. We will generously salt the meat when we flour it with 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
• Flour. Coating the meat in 2 tablespoons of flour before cooking is what gives body to the final sauce in this dish. The flour sticks to the meat and the bottom of the pan, and so when we add the liquid (beef stock and wine), it releases and thickens into a rich sauce.
• Oil. Just two tablespoons of your favorite cooking oil. For this recipe, I used avocado oil, but anything is fine.
• Onion. One very large yellow (not sweet) onion sliced in half, and then sliced into half-moon shapes.
• Garlic. Three cloves of fresh garlic, minced.
• Beef Stock. You need 5 cups of store-bought beef stock or homemade beef stock.
• Red Wine. Adding 1 cup of dry red wine adds so much flavor to this dish, but if you don’t like to cook with alcohol or don’t have any on-hand, simply replace this with an additional cup of beef stock.
• Egg Noodles. Grab the 12-ounce bag of dried egg noodles from the pasta aisle. You can use the no-yolk ones if you prefer, but I like the real ones!

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How to Make Simple Beef and Noodles

First, combine the chopped stew meat with the 2 tablespoons of flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a large bowl. Toss very well to combine.

Meanwhile, head the oil over medium-high heat in a large pan with a very wide bottom. If you don’t have a wide pan, sear the meat it two batches. Add the meat and cook until golden brown on both sides (it will easily release from the bottom of the pan when it’s ready to flip). This takes about 5 minutes per side.

Remove the meat from the pan and set aside on a plate (or the lid of the pan). Add the sliced onions, and cook until softened, about 5 minutes. Add the garlic and saute for 30 seconds.

Finally, add the meat back to the pan, along with 3 cups of the beef stock and the wine. Cover, and keep this mixture at a simmer until the meat is tender (about 2 hours).
Then, add the remaining 2 cups of beef stock and the egg noodles, cooking until done.

Beef and Noodles Recipe Variations

• Beef – The best cut of meat to use for this recipe is chopped beef chuck roast. This is typically what a package of stew meat contains, though it might have other leaner pieces mixed in. Buy whatever is convenient for you!
• Noodles – This recipe is classically made with egg noodles. I have not tested it with the fresh egg noodles from the freezer, and I worry they wouldn’t absorb as much liquid. So, use the dried ones from the pasta aisle. The yolk-free ones and regular ones work equally well, but my preference is the ones with the yolk.
• Wine – If you don’t like to cook with wine, use an equal amount of beef broth in its place.

How to Store/ Make Ahead:

This recipe for beef and noodles is even better leftover, and keeps in the fridge in an airtight storage container for up to 3 days. You can freeze it for up to 3 months in freezer storage containers. To defrost, move to the fridge overnight, and then heat in the microwave until steaming hot.

Continue to Content

Yield: 4

Beef and Noodles

Print

Simple and easy beef and noodles made in one pot!

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Ingredients

• 1.5 pounds chopped stew meat
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons neutral oil
• 1 large onion, sliced into half-moons
• 3 garlic cloves
• 5 cups low sodium beef stock, divided use
• 1 cup dry red wine
• 12 ounces dried egg noodles

Instructions

1. Place the stew meat in a large bowl. Sprinkle generously with salt, pepper and flour. Toss to coat.
2. Add the oil to a large Dutch Oven and heat over medium-high heat. Add the stew meat in a single layer and brown on both sides (this takes about 5 minutes per side, and it will release form the pan easily when its ready to be flipped).
3. Remove the meat from the Dutch oven, and set aside on a plate (or the lid of the Dutch oven). Add the sliced onions to the pan, and lower the heat. Cook just for 4-5 minutes, until softened.
4. Add the garlic and sauté for 30 seconds.
5. Next, add the meat back to the pan, along with the 3 cups of the beef stock and the red wine. Bring this mixture to a simmer, lower the heat to as low as possible, cover, and let simmer for 2 hours, until the meat is fork-tender.
6. Add the remaining 2 cups of beef stock, bring to a simmer, and then add the noodles. Cook while stirring occasionally until the noodles are tender. Serve immediately.
   

Notes

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 603Total Fat: 21gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 193mgSodium: 1002mgCarbohydrates: 31gFiber: 2gSugar: 3gProtein: 63g

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