Hearty Homemade Beef and Noodles a Family Favorite
Indulge in the ultimate comfort food with this hearty homemade beef and noodles recipe. Tender chunks of beef chuck are simmered to perfection in a rich, savory gravy, infused with aromatic herbs. Served over a bed of perfectly cooked wide egg noodles, this dish is a warm embrace, reminiscent of cherished family meals and guaranteed to satisfy even the biggest appetites.
Prep Time
15 minutes
Cook Time
45-55 minutes
Total Time
1 hour to 1 hour 10 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Pure Comfort: A warm, satisfying meal that truly feels like a hug in a bowl.
- Deeply Flavorful: Tender beef simmered in a rich, savory gravy with aromatic herbs.
- Simple Ingredients: Uses readily available, affordable staples for a budget-friendly feast.
- Family Approved: A classic crowd-pleaser that appeals to all ages.
- Easy to Master: Straightforward steps make it accessible for cooks of all skill levels.
Ingredients
- 680 g (1 1/2 lbs) beef chuck, trimmed and cut into 2.5 cm (1-inch) pieces
- 710 ml (3 cups) good quality beef broth, divided
- 60 ml (1/4 cup) cold water
- 28 g (2 tablespoons) unsalted butter
- 340 g (12 oz) wide egg noodles
- 8 g (1 tablespoon) cornstarch
- 2 whole bay leaves
- 2 g (1 teaspoon) dried thyme
- 5 g (1 teaspoon) sea salt, or to taste
- 2 g (1 teaspoon) freshly ground black pepper, or to taste
Instructions
- Prepare the beef by patting the cut pieces dry with paper towels. This is crucial for achieving a good sear. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat, then add the butter. Once the butter is melted and slightly foaming, add the beef in a single layer, ensuring not to overcrowd the pan. Brown the beef on all sides for 8-10 minutes, developing a deep, caramelized crust. Browning adds immense flavor (Maillard reaction) to the final dish. Remove the beef and set aside, leaving any browned bits in the pan.
- Deglaze the pan if necessary with a splash of beef broth, scraping up any fond (browned bits) from the bottom, as these contain concentrated flavor. Pour 475 ml (2 cups) of beef broth into the skillet. Return the browned beef to the pan. Add the bay leaves, dried thyme, salt, and pepper. Stir everything to combine thoroughly. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 20-30 minutes, or until the beef is fork-tender. Check periodically and add the remaining 235 ml (1 cup) of beef broth slowly, as needed, if the liquid reduces too much during simmering to ensure the beef remains submerged and moist.
- In a small separate bowl, whisk together the cornstarch and 60 ml (1/4 cup) cold water until a smooth slurry forms. This prevents lumps when added to the hot liquid. Stir this cornstarch mixture into the simmering beef and broth in the skillet. Continue to cook, stirring occasionally, for about 10 minutes, allowing the sauce to thicken to your desired consistency. It should coat the back of a spoon. Remove the bay leaves before serving.
- While the beef mixture is simmering and thickening, prepare the wide egg noodles. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions, typically 7-10 minutes, until al dente. Drain the noodles thoroughly immediately after cooking to prevent them from becoming mushy.
- To serve, spoon a generous portion of the hearty beef and gravy mixture over a bed of the freshly cooked and drained wide egg noodles. Garnish with fresh parsley if desired, and enjoy this comforting, homemade meal.
Tools You’ll Need
- Large, heavy-bottomed skillet or Dutch oven
- Large pot (for noodles)
- Whisk
- Measuring cups and spoons
- Cutting board and sharp knife
- Slotted spoon or tongs
- Small mixing bowl
- Colander
Essential Success Tips
- Pat the beef dry before browning to ensure a beautiful, flavorful crust, rather than steaming the meat.
- Do not overcrowd the pan when browning the beef; work in batches if necessary to maintain high heat and achieve proper searing.
- Simmer the beef until truly fork-tender; this can vary depending on the cut and thickness, so adjust time as needed.
- Mix the cornstarch with cold water thoroughly before adding it to the hot liquid to prevent any lumps in your gravy.
- Cook egg noodles just until al dente; they will continue to soften slightly when combined with the hot beef mixture.
Professional Cooking Secrets
- For an even deeper flavor profile, consider marinating the beef chuck in a tablespoon of Worcestershire sauce and a pinch of garlic powder for at least 30 minutes before browning.
- After browning the beef, deglaze the pan with a dry red wine (like Cabernet Sauvignon or Merlot) before adding the beef broth. This adds a complex, rich layer of flavor to the gravy.
- Instead of just dried thyme, incorporate a small sprig of fresh rosemary or a bay leaf for an extra aromatic boost during the simmering process, removing them before serving.
Notes
- Leftovers store wonderfully in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight.
- For added nutrition and texture, stir in some frozen peas, sliced carrots, or mushrooms during the last 10-15 minutes of simmering.
- This dish freezes well. Allow it to cool completely before transferring to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Frequently Asked Questions
Can I use a different cut of beef?
While beef chuck is ideal for its rich flavor and tenderness when slow-cooked, you could use beef round or stew meat. Just be aware that cooking times might vary, and some cuts may require a longer simmer to become tender.
How can I make the gravy thicker or thinner?
If the gravy is too thin, you can make a second cornstarch slurry with a teaspoon of cornstarch and a tablespoon of cold water, then stir it into the simmering sauce. If it's too thick, simply add a splash more beef broth until your desired consistency is reached.
Can I prepare this dish in a slow cooker?
Absolutely! Brown the beef as instructed, then transfer all ingredients (except the noodles and the cold water for the slurry) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until beef is tender. Thicken with the cornstarch slurry during the last 30 minutes of cooking. Cook noodles separately just before serving.
Nutrition Facts (Per Serving)
Calories: Approximately 580, Protein: 45g, Fat: 28g, Carbs: 38g (per serving, estimated based on 6 servings)
Allergy Information
Contains wheat (egg noodles) and dairy (butter). For a gluten-free version, use gluten-free pasta and ensure beef broth is gluten-free. Dairy-free butter alternatives can be used.
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