Classic Beef and Noodles Recipe + Video
This simple and comforting beef noodles recipe is made with buttery egg noodles simmered with tender, meaty pieces of chuck roast in a rich brown gravy. It's a delicious one-pot pasta dinner dream that's easy to make on the stovetop or low and slow in a crockpot!
Servings: 8 servings
Calories: 394kcal
Ingredients
- 3 tablespoons butter
- 2 pounds beef boneless chuck roasts cut into 1-inch chunks
- 1 cup chopped onion
- 2 cloves garlic minced
- 1 packet onion soup mix
- 4 teaspoons beef base
- 8 cups water divided
- 1 teaspoon dried thyme
- 12 ounce extra-wide egg noodles
- 3 tablespoons chopped parsley
- Salt and pepper
Instructions
- Cut the beef roast into 1-inch chunks and set aside. Chop the onion and mince the garlic. Set a large 6-quart pot over medium heat. Add the butter, chuck roast, onions, and garlic. Sprinkle liberally with pepper, but do not salt.
- Brown the meat on all sides stirring regularly, about 5 to 10 minutes, until all the juices release then reabsorb into the beef.
- Add the soup mix, beef base, 6 cups of water, and dried thyme. Cover the pot with a heavy lid and simmer the beef for 30-40 minutes until the beef chunks are very tender. Make sure to stir every 5-10 minutes, so the beef does not stick to the bottom of the pot, then cover again.
- Once the beef is fork-tender, add 2 cups of water and the egg noodles. Stir to coat the egg noodles in the broth, gently pressing them down so they are well covered but do not break them. (There should be barely enough liquid in the pot to cover the noodles.) Cover the pot and bring to a boil. Once boiling, uncover the pot, stir the noodles again, and continue to cook for 5 to 7 minutes, until the noodles are soft.
- Once the noodles are cooked to al dente, and most of the water is absorbed so that the beef and noodles are coated in the gravy-like sauce, turn off the heat. Stir in the parsley. Then taste, and salt and pepper if needed.
Video
Notes
Crockpot Instructions: Brown the beef and onions on the stovetop as directed above. Once the beef reabsorbs the juices, move the beef mixture into a large 6-quart crockpot. Add the onion soup mix, beef base, 8 cups of water, and thyme. Cover and slow cook on LOW for 8-10 hours, or on HIGH for 4-6 hours.
Once the beef is fork-tender, stir in the egg noodles. Cover the crockpot again and allow the egg noodles to cook for 20 to 30 minutes until tender. Stir in the parsley. Taste, then salt and pepper if needed.
Leftovers: Leftover beef and noodles will keep well in the fridge for up to 3 days. Let them cool completely before transferring them to an airtight container and sticking them in the refrigerator.
Nutrition
Serving: 1cup | Calories: 394kcal | Carbohydrates: 33g | Protein: 31g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 386mg | Potassium: 572mg | Fiber: 2g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 4mg