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A steaming bowl of beef and noodles stew with carrots and celery in a rich brown gravy.
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Beef and Noodles Stew

Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Servings: 6 servings
Calories: 485kcal

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.