Beef and Noodles Recipe

This beef and noodles recipe is wealthy, hearty, and could have you prepared for seconds. Fork-tender chunks of beef are simmered in a wealthy gravy and served over noodles for the last word satisfying meal.

Ingredient Notes

• Beef: Stewing beef or cubed chuck roast is right for sluggish cooking, as it would grow to be moist and tender when cooked.
• Gravy: Use low-sodium beef broth to manage the sodium, and don’t skip the Worcestershire sauce; it provides depth and umami. Thicken with a cornstarch slurry or swap it for flour.
• Noodles: Egg noodles maintain up completely within the wealthy sauce. Medium-sized macaroni or shells work effectively, too.
• Variations: Add extra veggies like freshly sliced mushrooms, bell peppers, corn, or peas. Make a slow-cooker model with this Crockpot beef and noodles recipe.

Serving Concepts

Storing Leftover Beef and Noodles

Beef and noodles will be made as much as 4 days forward, however preserve the noodles separate within the fridge till able to reheat or make a contemporary batch. Reheat on the stovetop, whisking in somewhat water if wanted to loosen up the gravy.

Freeze cooled beef (with out the noodles) in an hermetic container for as much as 2 months and thaw within the fridge earlier than reheating. Serve with contemporary noodles.

Did you’re keen on this Beef and Noodles? Go away us a score and remark under.

5 from 76 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Beef and Noodles Recipe

Savory and warming, this beef and noodles recipe makes a hearty meal that is simple to organize.

Prep Time 20 minutes minutes

Prepare dinner Time 2 hours hours

Complete Time 2 hours hours 20 minutes minutes

• Preheat the oven to 300°F.

• Add the meat to a big bowl. Sprinkle with garlic powder, salt, and pepper. Toss to coat.

• In a 4-quart Dutch oven*, warmth the vegetable oil over medium-high warmth. Add the meat in small batches, and cook dinner till all sides are browned. Put aside in a bowl. (The meat doesn’t have to be cooked via.)

• Add the butter and onion to the Dutch oven and cook dinner simply till the onion begins to melt. Add the meat, broth, celery, bouillon dice, thyme, and bay leaves.

• Cowl and place within the oven. Bake for 1 ½ to 2 hours or till the meat is fork-tender.

• Mix the cornstarch with 1 tablespoon of water. As soon as the meat is cooked, deliver the meat to a low boil on the stovetop over medium-high warmth. Slowly add the cornstarch combination till the specified thickness is reached.

• In the meantime, cook dinner the egg noodles based on package deal instructions.

• Discard the bay leaves, stir in parsley, and season with salt and pepper if wanted. Serve the meat and gravy over the egg noodles.

*When you don’t have a Dutch oven, cook dinner the meat and onions in a skillet, then switch to a 9×13 baking dish and canopy with foil. As soon as the meat is cooked, combine within the cornstarch slurry on to the baking dish, then re-cover and proceed baking till the gravy is thickened.
This dish will be cooked completely on the stovetop. Cowl the Dutch oven and simmer on low warmth for 1½ to 2 hours.

Energy: 683 | Carbohydrates: 49g | Protein: 43g | Fats: 35g | Saturated Fats: 14g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 14g | Trans Fats: 1g | Ldl cholesterol: 180mg | Sodium: 1449mg | Potassium: 927mg | Fiber: 3g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 5mg

Vitamin info supplied is an estimate and can differ based mostly on cooking strategies and types of components used.

Course Beef, Dinner, Entree, Most important Course

Delicacies American

© SpendWithPennies.com. Content material and images are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.