Beef and Noodles Recipe

Name: Beef and Noodles Recipe
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Ingredients: 2 1/2 lbs boneless beef chuck roast, cut into 2-inch chunks; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 tbsp tomato paste; 4 cups beef broth; 1 tbsp Worcestershire sauce; 1 leaf bay leaf; 12 oz wide egg noodles; 2 tbsp cornstarch; 2 tbsp cold water; 2 tbsp fresh parsley, chopped, for garnish

A skillet of shredded beef and wide egg noodles coated in a thick brown gravy, garnished with chopped parsley. — Photo by Julia Prestige on Unsplash

Braising a well-marbled chuck roast low and slow breaks down its connective tissue into gelatin, which is what gives the gravy its body without needing a separate roux-heavy sauce, and cooking the noodles right in the braising liquid at the end lets them soak up all that beefy flavor instead of diluting it.

Prep: 20 min
Cook: 2 hr 30 min
Total: 2 hr 50 min
Servings: 6

Ingredients

Servings6

2 1/2 lbs boneless beef chuck roast, cut into 2-inch chunks
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp tomato paste
4 cups beef broth
1 tbsp Worcestershire sauce
1 leaf bay leaf
12 oz wide egg noodles
2 tbsp cornstarch
2 tbsp cold water
2 tbsp fresh parsley, chopped, for garnish

Nutrition per serving

Calories: 410
Protein: 21g
Carbs: 48g
Fat: 15g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Pat the chuck chunks dry and season all over with salt and pepper.
2Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in two batches so the pot isn't crowded, sear the beef on all sides until deeply browned, about 3 minutes per side, then transfer to a plate.
3Lower the heat to medium, add the onion to the same pot, and cook, scraping up the browned bits from the bottom, until softened, about 5 minutes. Add the garlic and tomato paste and cook, stirring, for 1 minute.
4Return the beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, and bay leaf, and bring to a simmer.
5Cover, reduce the heat to low, and simmer until the beef is fork-tender and shreds easily, about 2 hours, stirring occasionally.
6Remove the bay leaf. Using two forks, shred the beef directly in the pot into bite-sized pieces.
7Bring the liquid back up to a simmer, add the egg noodles, and cook uncovered, stirring occasionally, until just tender, 8 to 10 minutes.
8Whisk the cornstarch into the cold water until smooth, then stir the slurry into the pot. Simmer for 1 to 2 minutes, until the gravy thickens enough to coat the back of a spoon.
9Taste and adjust salt and pepper, then garnish with parsley before serving.

Tips & variations

Chuck roast is worth seeking out over leaner cuts like round; the fat and connective tissue are what turn into gelatin and give the gravy its body.
For a shortcut version, use 2 pounds of pre-cooked shredded pot roast or rotisserie beef and skip straight to simmering it in broth with the aromatics for about 20 minutes before adding noodles.
A splash of soy sauce in place of some of the Worcestershire deepens the savory flavor without adding sweetness.
Egg noodles overcook quickly in hot broth, so start checking for doneness a couple minutes before the package time.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. The noodles will keep absorbing liquid as they sit, so add a splash of beef broth when reheating on the stove over medium-low heat or in the microwave. This dish doesn't freeze well since egg noodles turn mushy after thawing; if freezing, freeze the beef and gravy separately without noodles for up to 3 months and cook fresh noodles when reheating.

Tips from the Tulo kitchen

Searing the beef in bacon drippings instead of vegetable oil adds a smoky background flavor that plays well with the gravy.
Stirring the pot occasionally during the long simmer prevents the bottom from scorching, especially once the liquid reduces in the last 30 minutes.

FAQ

What cut of beef is best for beef and noodles?

Chuck roast is the standard choice because its marbling and connective tissue break down into a gelatin-rich gravy during a long simmer. Leaner cuts like round or sirloin turn dry and stringy under the same cooking time.

Can I make beef and noodles in a slow cooker?

Yes. Sear the beef and saute the aromatics on the stove first for flavor, then transfer everything except the noodles and cornstarch slurry to a slow cooker and cook on low for 7 to 8 hours. Stir in cooked noodles and the slurry during the last 20 minutes.

Why is my gravy thin?

The most common cause is adding the cornstarch slurry too early or not letting it simmer long enough afterward; cornstarch needs a minute or two of active simmering to fully thicken.

Can I use egg noodles straight from a bag without pre-boiling them?

Yes, that's the point of this method: the dry noodles cook directly in the seasoned broth, which both saves a pot and lets them pick up more flavor than boiling them separately in plain water.