THE BEST Beef and Noodles Recipe

Jump to Recipe. Craving a hearty, homemade meal that's sure to warm your soul? Look no further than this classic beef and noodles dish. It's a family favorite on my husband's side that's been passed down through generations, and it's easy to see why.

The tender beef, savory broth, and hearty egg noodles create a comforting and satisfying meal that's perfect for any occasion. Whether you're looking for a quick weeknight dinner or a cozy weekend meal, this recipe is sure to hit the spot.

Want to make it even more cozy? Try slow-cooking the beef for a deeper, richer flavor. Or, if you're short on time, use an Instant Pot to speed up the cooking process. And don't be afraid to add your personal touch by tossing in your favorite vegetables or greens.

This classic beef and noodles recipe is a must-try for any comfort food lover. So gather your family around the table and enjoy this hearty and delicious meal.

Things to Note:

• Beef: Use a tender cut of beef, such as beef chuck roast cut into 2-inch chunks. Season generously with salt and pepper, then toss in flour and brown in olive oil.

• Noodles: Wide egg noodles, either homemade or store-bought.

• Aromatics: We opt for fresh onion and garlic, finely chopped.

• Stock: Use either a high-quality beef stock or homemade beef stock, if neither of those work then opt for water and Better Than Bouillon, Beef.

• Herbs: Fresh thyme and dried bay leaf.

Note: These ingredients form the foundation of a classic beef and noodles dish. Feel free to customize with additional vegetables or seasonings to suit your taste.

THE BEST Beef and Noodles Recipe:

Ingredients:

• 12 ounces wide egg noodles

• 2ish pounds beef chuck roast, cut into 2-inch pieces

• fine sea salt and freshly-ground black pepper

• 2 tablespoons all-purpose flour

• 3 tablespoons avocado oil, divided

• 1/2 large yellow onion, finely diced

• 6-7 cloves garlic, pressed

• 8 cups water, divided

• 2 T Better Than Bouillon, Beef

• 2 teaspoons of Worcestershire Sauce

• 2 sprigs fresh thyme

• 1 large bay leaf

• 2 T Cornstarch

• 2 T Cold Water

Instructions:

1. Sear the beef in batches: Season the beef chunks with salt and pepper, then coat them in flour. Brown the beef in a large stockpot over medium-high heat, working in batches to avoid overcrowding. Transfer the browned beef to a clean plate as you go.

2. Sauté the aromatics: Add the oil to the stockpot, if needed. Sauté the onion for 4-5 minutes, or until softened. Stir in the garlic and cook for 1 minute. Add the cooked beef, thyme, bay leaf, Worcestershire sauce, and 6 cups of water to the pot. Stir to combine.

3. Slow cook the beef: Bring to a low simmer, and add bouillon. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 2.5 hours, or until the beef is tender enough to shred easily with a fork.

4. Shred the beef: Carefully transfer the cooked beef to a clean plate and shred it into bite-sized pieces using two forks. Discard the bay leaf and thyme sprigs.

5. Cook the noodles: Add the remaining 2 cups of water/stock to the pot and bring to a boil over high heat. Add the egg noodles and cook, stirring occasionally, until al dente.

6. I usually like to create a slurry of cornstarch and cold water and thicken the gravy up a bit before adding the beef in. Use more or less for the desired thickness.

7. Combine and serve: Remove the pan from the heat and stir in the shredded beef. Season with salt and pepper to taste.

8. Serve immediately, garnished with black pepper.