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Delicious Beef And Noodles are showcased in this featured image for a comforting and hearty meal.

BEST BEEF AND NOODLES EVER

This recipe delivers the ultimate comfort food experience with tender, flavorful beef braised in a rich sauce, combined with perfectly cooked egg noodles. The slow braising process ensures the beef is incredibly tender, while the homemade roux creates a velvety smooth sauce that coats the noodles beautifully.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Beef Chuck Roast, cut into 1-inch cubes
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 cup Dry Red Wine
  • 4 cups Beef Broth
  • 2 cups Water
  • 2 Bay Leaves
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • Salt to taste
  • Black Pepper to taste
  • 1 lb Wide Egg Noodles
  • 2 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 1 cup Milk
  • Fresh Parsley, chopped optional

Equipment

  • Dutch oven or heavy-bottomed pot
  • Large saucepan
  • small saucepan
  • whisk
  • measuring cups and spoons
  • cutting board
  • knife
  • colander

Method
 

  1. Season the beef cubes generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
  5. Add the minced garlic and tomato paste and cook for another minute until fragrant.
  6. If using, pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine has reduced slightly, about 2-3 minutes.
  7. Return the beef to the pot. Pour in the beef broth and water. Add the bay leaves, thyme, and rosemary.
  8. Bring to a simmer, then reduce the heat to low, cover, and simmer for at least 3 hours, or until the beef is very tender.
  9. About 30 minutes before serving, cook the egg noodles according to package directions. Drain well and set aside.
  10. In a separate saucepan, melt the butter over medium heat.
  11. Whisk in the flour and cook for 1-2 minutes, creating a roux.
  12. Gradually whisk in the milk until smooth.
  13. Simmer until the sauce thickens slightly, about 3-5 minutes.
  14. Stir the thickened sauce into the beef mixture.
  15. Add the cooked noodles and stir to combine. Season with salt and pepper to taste.
  16. Serve hot, garnished with fresh parsley, if desired.

Notes

For extra richness, add a splash of cream or a dash of Worcestershire sauce at the end of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. To prevent the noodles from becoming too soft during reheating, consider storing the noodles separately from the beef mixture and combining them just before serving.