Sometimes you just need something warm and hearty to end your day. This Beef and Noodles Stew is like a warm hug in a bowl. It is the perfect way to feed your family on a chilly evening.
You only need one pot and some basic pantry staples. The beef simmers until it is fork-tender and the broth turns into a rich gravy. Your kitchen will smell absolutely amazing while this cooks on the stove.
Why This Recipe Is a Winner
This dish is the definition of comfort food for busy families. It combines tender protein, healthy vegetables, and filling noodles all in one pot. You won’t have a mountain of dishes to wash later.
It is also very budget-friendly because it uses affordable beef chuck. Long simmering transforms a tough cut into something melt-in-your-mouth tender. It is a great choice for a slow Sunday at home.
Simple Method
Making this stew is very straightforward, even for beginners. You start by browning the beef to lock in deep flavor. Then, you let everything simmer low and slow until the meat is soft. Anyone can master this hearty meal with just a little patience.
Simple Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 6 cups low-sodium beef stock
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 12 oz dried wide egg noodles
- 2 tbsp all-purpose flour
- 3 tbsp cold water
Step-by-Step
- Heat vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat.
- Sear beef cubes in batches until deeply browned on all sides, removing browned pieces to a side plate to avoid overcrowding the pan.
- Add onion, garlic, carrots, and celery to the residual fat in the pot and sauté for 5 to 7 minutes until the onions are translucent and slightly softened.
- Deglaze the pot by pouring in the beef stock and scraping the bottom with a wooden spoon to release the fond.
- Return the beef and any accumulated juices to the pot; add Worcestershire sauce, thyme, salt, and pepper.
- Bring the liquid to a rolling boil, then immediately reduce heat to low, cover, and simmer for 90 minutes or until the beef reaches fork-tender consistency.
- Increase heat to medium-low and stir in the dried egg noodles.
- Cook the noodles uncovered for 8 to 10 minutes, stirring occasionally to prevent sticking.
- In a small bowl, whisk together the flour and cold water until a smooth slurry forms.
- Slowly stir the slurry into the stew and simmer for an additional 3 minutes until the broth has thickened into a gravy-like consistency.
- Adjust seasoning with salt and pepper to taste before serving.
Best Ways to Enjoy It
Serve this stew in large, deep bowls while it is steaming hot. It pairs perfectly with warm crusty bread for soaking up the gravy. A simple side salad adds a nice fresh crunch to the meal.
This is a wonderful meal for a casual family gathering. Set the pot in the middle of the table and let everyone help themselves. It creates a relaxed and cozy atmosphere every time.
Storage & Reheating
Leftovers stay fresh in the fridge for up to four days. The noodles will soak up the broth as they sit. When you reheat it, add a splash of water or beef stock. Warm it gently on the stovetop over medium heat until steaming.
Tips for Best Results
- Don’t skip browning the beef to ensure a deep, savory flavor.
- Avoid overcrowding the pan during searing so the meat browns instead of steams.
- Swap dried thyme for fresh rosemary if you have some in your garden.
- Make the flour slurry with cold water to prevent any lumps in your gravy.
- For a holiday twist, add a splash of red wine when deglazing the pot.
- Cut your vegetables into similar sizes so they cook evenly together.
- Always use low-sodium stock so you can control the saltiness yourself.
Easy Flavor Ideas
- Use gluten-free flour and noodles to make this dish allergy-friendly.
- Add a cup of frozen peas at the very end for extra color.
- Swap the beef for venison if you have a hunter in the family.
- Stir in a spoonful of sour cream for a tangier, creamier sauce.
Common Questions
What is the best beef for stew?
Beef chuck is the best choice for this recipe. It has enough fat to stay juicy during the long simmer. It becomes incredibly soft and flavorful after 90 minutes.
Can I make this in a slow cooker?
Yes, you can sear the meat then move everything to a crockpot. Cook on low for 7-8 hours. Add the noodles and slurry during the last 30 minutes of cooking.
Will my kids like this?
Most kids love the soft noodles and mild, savory gravy. It is a very picky-eater friendly meal. You can even cut the carrots smaller to hide them.
I hope this Beef and Noodles Stew brings some extra warmth to your winter. It is a simple meal that makes the whole house feel cozy. Happy cooking!
— Alex
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic , minced
- 3 carrots , peeled and sliced into rounds
- 2 celery stalks , sliced
- 6 cups low -sodium beef stock
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 12 oz dried wide egg noodles
- 2 tbsp all -purpose flour
- 3 tbsp cold water
Instructions
- Heat vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat.
- Sear beef cubes in batches until deeply browned on all sides, removing browned pieces to a side plate to avoid overcrowding the pan.
- Add onion, garlic, carrots, and celery to the residual fat in the pot and sauté for 5 to 7 minutes until the onions are translucent and slightly softened.
- Deglaze the pot by pouring in the beef stock and scraping the bottom with a wooden spoon to release the fond.
- Return the beef and any accumulated juices to the pot; add Worcestershire sauce, thyme, salt, and pepper.
- Bring the liquid to a rolling boil, then immediately reduce heat to low, cover, and simmer for 90 minutes or until the beef reaches fork-tender consistency.
- Increase heat to medium-low and stir in the dried egg noodles.
- Cook the noodles uncovered for 8 to 10 minutes, stirring occasionally to prevent sticking.
- In a small bowl, whisk together the flour and cold water until a smooth slurry forms.
- Slowly stir the slurry into the stew and simmer for an additional 3 minutes until the broth has thickened into a gravy-like consistency.
- Adjust seasoning with salt and pepper to taste before serving.
