Tender chunks of beef are cooked in a rich, savory gravy and served over egg noodles in this easy Beef and Noodles recipe. It’s good old-fashioned comfort food!
This beef and noodles recipe is right there with French onion pot roast and chicken and dumplings as one of my favorite comfort food recipes. It’s a classic recipe that I enjoyed as a kid and love making now. The gravy is so rich and savory, packing lots of flavor even though the ingredients list is so short. I especially love making this in the winter since it’s such a hearty and filling dish that requires minimal effort.
Why My Family Loves This Beef and Noodles Recipe
- Sunday comfort food. Beef and noodles is definitely an old school comfort food recipe, the type of dish you’d expect to have on Sunday evening at grandma’s house. Think cozy, savory, and filling.
- Tender chunks of beef. Chuck roast becomes melt-in-your-mouth tender when seared then slow cooked, as we do in this recipe. Since it’s cut into small chunks, it takes just 90 minutes to two hours to become fall-apart tender in the oven.
- Easy to make. While the two hour cook time keeps this recipe from the “quick and easy weeknight dinner” category, the fact that most of that time is hands-off ensures it’s still an easy dinner anyone can make. Use that passive cooking time to kick your feet up and relax!
Key Ingredients
Here’s an overview of the ingredients needed to make this recipe. Scroll down to the recipe card below for the exact measurements.
- Olive oil & butter – I like to use both to sear the beef.
- Chuck roast – Trim and cube before starting the result.
- Salt & pepper
- Aromatics – Onion and garlic add flavor to the beef mixture.
- Celery – For added flavor and texture.
- Beef broth – Use low-sodium if possible to control the flavor.
- Italian seasoning – If you don’t have Italian seasoning, use a mix of dried basil, oregano, and thyme.
- Cornstarch – Thickens the beef sauce.
- Egg noodles – Be sure to cook them according to package instructions.
How To Make Beef and Noodles
While this recipe does require about two hours to prepare, most of that time is hands-off bake time. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 325F.
- Sear the beef. Heat the olive oil and butter in a Dutch oven over medium-high heat. Season the beef with salt and pepper. Sear in batches, ensuring all sides are browned. Remove from the Dutch oven and set aside.
- Cook the veggies. Cook the onion and celery for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add the broth. Pour in the broth. Scrape the bottom of the pan to release any browned bits. Stir in the remaining seasoning then add the seared beef back to the pot.
- Bake. Cover the Dutch oven with the lid. Bake for 1 ½ to 2 hours, until the beef is tender.
- Thicken the sauce. Place the Dutch oven over medium heat on the stovetop. In a bowl, combine the cornstarch and water. Stir into the beef mixture. Simmer for 2-3 minutes, until the sauce thickens.
- Add the noodles. Cook the egg noodles during the last 10 minutes of the beef cooking.
- Enjoy. Serve the beef and gravy over the noodles. Top with fresh parsley. Enjoy!
Make It In The Slow Cooker
For an even more hands-off recipe, you can make this beef and noodles recipe in the slow cooker. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. This method is perfect for busy weekdays. Add everything to the slow cooker in the morning and come home to dinner ready to enjoy!
Tips & Variations
Here are a few general tips for making beef and noodles, as well as a few ways to customize the recipe.
- Sear the beef. Don’t skip this step! It only takes a few minutes and adds so much flavor. Just remember that the goal is to sear the beef, not fully cook it.
- Deglaze the pan. When pouring in the broth, be sure to scrape against the bottom of the pan for all those yummy browned bits from searing the beef. It adds so much flavor!
- Add other veggies. For extra flavor, add sliced mushrooms or diced carrots when sautéing the onion and celery.
- Make the sauce creamy. If you prefer a creamier sauce, stir in ¼ cup of heavy cream after thickening the sauce.
Serving Suggestions
Beef and noodles is a hearty, filling meal. I like to serve it with a simple side salad for a complete meal. Some steamed or oven roasted veggies would also work. And don’t forget a slice of crusty bread to soak up every bit of gravy!
How To Store & Reheat Leftovers
- Fridge. Store leftover beef and noodles in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce has thickened too much.
Beef and Noodles
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 2 pounds chuck roast trimmed and cubed
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 medium onion diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 12 ounces egg noodles cooked according to package instructions
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 325°F (165°C). Heat the olive oil and butter in a large Dutch oven over medium-high heat.
- Season the beef cubes with 1 teaspoon of salt and ½ teaspoon of black pepper. Sear the beef in batches, browning all sides. Remove the beef and set aside.
- In the same Dutch oven, add the onion and celery. Cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds, stirring constantly.
- Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Stir in the Italian seasoning, and the remaining 1 teaspoon of salt and ½ teaspoon of black pepper.
- Return the seared beef to the pot, ensuring it is submerged in the broth. Cover with a lid and transfer to the oven. Bake for 1 ½ to 2 hours, or until the beef is tender.
- Remove the Dutch oven and place the pot on the stovetop over medium heat.
- In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the beef mixture and simmer until the sauce thickens, about 2-3 minutes.
- Cook the egg noodles according to package instructions during the last 10 minutes of the beef cooking. Serve the beef and gravy over the noodles, garnished with fresh parsley. Enjoy!
Last Step:
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