Grandma’s Beef and Noodles
There’s a special warmth that comes from a bowl of homemade beef and noodles. This isn’t just a meal; it’s a comforting hug, a trip down memory lane to simpler times. This classic Midwestern-style dish, often referred to as “Grandma’s recipe,” is cherished for its exceptional flavor and heartwarming simplicity. For a deeper understanding of regional cooking, examining the characteristics of Midwestern comfort food cuisine reveals its emphasis on hearty, simple, and satisfying dishes. It’s a comforting, hearty main course perfect for any family dinner or chilly evening. We’ll guide you through making this incredible beef and noodles on the stovetop, with options for your slow cooker or Instant Pot.
Why You’ll Love This Beef and Noodles Recipe
- Comforting and Nostalgic: This dish brings back memories of home-cooked meals and family gatherings, making every bite feel familiar and comforting.
- Simple Ingredients: You’ll find everything you need at your local grocery store. This recipe uses basic, budget-friendly pantry staples.
- Versatile Cooking Methods: Choose between a classic stovetop simmer, a hands-off slow cooker preparation, or a speedy Instant Pot version to fit your schedule.
- Hearty and Filling: Tender, shredded beef combined with savory noodles creates a substantial meal that truly satisfies. It’s perfect for hungry appetites.
- Easily Customizable: This recipe is a fantastic base for your creativity. Feel free to add your favorite vegetables or experiment with different seasonings.
Ingredients
Making a truly memorable beef and noodles dish starts with quality ingredients. Here’s what you’ll need for this heartwarming meal.
- 2 pounds beef chuck roast, cut into 2-inch pieces
- Fine sea salt and freshly-ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil, divided
- 1 large white onion, diced
- 5 cloves garlic, minced
- 8 cups beef stock, divided (use a good quality stock for best flavor)
- 2 sprigs fresh thyme
- 1 large bay leaf
- 12 ounces wide egg noodles
Ingredient Notes & Substitutions:
Chuck roast is ideal for its rich flavor and ability to become wonderfully tender. You can substitute sirloin for a leaner option, though it may cook faster. All-purpose flour helps create a delicious crust and thickens the sauce. If you don’t have fresh thyme, use 1/2 teaspoon dried thyme. Wide egg noodles are traditional for beef and noodles, but any sturdy pasta like tagliatelle or even thick spaghetti can work in a pinch. For a richer flavor, a dash of Worcestershire sauce or a tablespoon of tomato paste can be added with the stock.
Equipment
Gathering your tools before you start makes cooking a breeze.
- Large mixing bowl (for seasoning beef)
- Large stockpot or Dutch oven (for stovetop cooking)
- Measuring cups and spoons
- Cutting board and knife
- Two forks (for shredding beef)
- Optional: Slow cooker or Instant Pot (if using alternative cooking methods)
How To Make Beef and Noodles
Follow these step-by-step instructions for a perfect pot of beef and noodles that will impress everyone at your table.
Stovetop Method:
- Prep the Beef: Add the beef to a large mixing bowl and season generously with salt and pepper. Add the flour and toss until evenly combined, ensuring each piece is lightly coated.
- Brown the Beef: Heat 1 tablespoon of the olive oil in a large stockpot or Dutch oven over medium-high heat. Add half of the floured beef and cook, turning occasionally, until well browned on all sides. This browning step is crucial for developing deep flavor in your beef and noodles. Transfer the browned beef to a clean plate. Repeat the process with an additional 1 tablespoon of oil and the remaining beef, then transfer the second batch of beef to the plate.
- Sauté the Veggies: Add the remaining 1 tablespoon oil and the diced onion to the stockpot. Sauté for 4-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the minced garlic and sauté for 1 minute more, stirring occasionally until fragrant.
- Deglaze and Simmer: Pour in 6 cups of the beef stock, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. These bits add incredible flavor to your beef and noodles sauce. Add the cooked beef, fresh thyme sprigs, and the bay leaf. Stir everything to combine.
- Simmer until Tender: Continue cooking until the broth reaches a low simmer. Reduce the heat to low (or whatever temperature is needed to maintain a gentle simmer), cover the pot, and simmer for 2.5 hours or until the beef shreds easily with a fork. This slow cook time is essential for tender, melt-in-your-mouth beef.
- Shred the Beef: Carefully transfer the cooked beef to a clean plate. Use two forks to shred it into bite-sized pieces. Remove and discard the bay leaf and thyme sprigs from the pot.
- Cook the Noodles: Add the remaining 2 cups of beef stock to the pot and increase the heat to high. Once the stock begins to boil vigorously, add the wide egg noodles. Cook, stirring occasionally to prevent sticking, until the noodles are al dente, typically 7-10 minutes.
- Combine and Season: Remove the pan from the heat. Stir the shredded beef back into the pot with the noodles and sauce. Taste and season with additional salt and pepper if needed. The flavors of this beef and noodles dish will truly shine after this final adjustment.
- Serve: Serve immediately, garnished with a few extra twists of black pepper, and enjoy your comforting meal!
Instant Pot Method:
Brown the beef and sauté the aromatics as directed in steps 1-3 (you can do this directly in the Instant Pot on “Sauté” mode). Add 6 cups beef stock, beef, thyme, and bay leaf. Secure the lid, set to Sealing, and cook on High Pressure for 45 minutes. Allow a Natural Pressure Release for 15 minutes, then Quick Release any remaining pressure. Remove beef to shred. Add remaining 2 cups stock to the pot and bring to a boil using “Sauté” mode. Add noodles and cook until al dente. Stir in shredded beef and season.
Slow Cooker Method:
Brown the beef and sauté the aromatics as directed in steps 1-3. Transfer beef, sautéed aromatics, 6 cups beef stock, thyme, and bay leaf to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until beef is easily shredded. Remove beef and shred. Meanwhile, cook noodles separately on the stovetop in the remaining 2 cups beef stock or water. Drain noodles, then add to the slow cooker with shredded beef. Stir and season.
Pro Tips for Perfect Beef and Noodles
- Choosing the Right Beef: Opt for well-marbled cuts like chuck roast. These cuts have connective tissue that breaks down during slow cooking, resulting in incredibly tender, flavorful beef for your beef and noodles.
- The Importance of Browning: Don’t skip browning the beef! This step creates a rich, caramelized crust that adds significant depth of flavor to the entire dish.
- Quality Beef Stock: A good quality beef stock or broth is essential. It forms the base of your sauce, so choose one with robust flavor.
- Don’t Rush the Beef: Allow the beef ample time to simmer until it’s fork-tender. Rushing this process will result in tough meat, so be patient for the best beef and noodles.
- Seasoning to Taste: Always taste your dish before serving. Stock brands vary in sodium, so adjust salt and pepper to your preference.
- Broth Consistency: If you prefer a thicker sauce for your beef and noodles, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering broth at the end.
Serving Suggestions & Storage
This comforting beef and noodles dish is a complete meal on its own, but a few additions can elevate the experience.
Serving:
Garnish individual servings with a fresh twist of black pepper or a sprinkle of chopped fresh parsley for a burst of color. This dish pairs wonderfully with a crisp green salad tossed with a light vinaigrette. A side of warm, crusty bread is perfect for soaking up every last bit of the rich sauce.
Storage:
To ensure food safety, the USDA provides clear guidelines for safely storing leftovers. Store any leftover beef and noodles in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld even further overnight, making it taste even better the next day.
Reheating:
Gently reheat leftovers on the stovetop over medium-low heat, adding a splash of extra beef stock or water if the sauce has thickened too much. You can also microwave individual portions until heated through.
Variations:
- Creamy Delight: For a richer, creamier sauce, stir in 1/4 to 1/2 cup of heavy cream or half-and-half at the very end of cooking.
- Veggie Boost: Incorporate extra vegetables like sliced mushrooms, diced carrots, or celery along with the onions for added nutrients and flavor. Add them during the last hour of simmering.
- Fresh Greens: Wilt in a handful of fresh spinach or kale during the last few minutes of cooking for a vibrant touch.
- Herb Experimentation: Try different herbs like a pinch of dried rosemary or a bay leaf for an alternative flavor profile in your beef and noodles.
- Cheesy Finish: Stir in a generous amount of freshly grated Parmesan cheese right before serving for a cheesy, savory twist.
Nutrition Facts
Estimated Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 450-550 |
| Protein | 35-45g |
| Fat | 18-25g |
| Carbohydrates | 30-40g |
Disclaimer: This is an estimated nutritional breakdown and can vary based on specific ingredients, brands, and portion sizes used. It is not a substitute for professional nutritional advice.
Frequently Asked Questions (FAQ)
- Can I make this beef and noodles ahead of time?
- Yes, you absolutely can! Prepare the beef and sauce portion of the dish up to 2 days in advance. Cook the noodles separately just before serving, then combine everything.
- What are the best noodles to use?
- Wide egg noodles are traditionally used for this comforting beef and noodles dish. They have a tender texture that perfectly complements the rich beef sauce.
- Can I freeze beef and noodles?
- Yes, you can freeze the beef and sauce mixture before adding the noodles. Freeze in an airtight container for up to 3 months. When reheating, thaw, then cook fresh noodles to add.
- How do I make it less greasy?
- After browning the beef, you can drain off any excess fat from the pot before sautéing the onions. This helps reduce the overall fat content of the dish.
- What can I serve with beef and noodles?
- A simple green salad, some steamed green beans, or crusty bread are excellent accompaniments. They help balance the richness of the hearty main course.
Conclusion
There’s truly nothing like a bowl of homemade beef and noodles to bring comfort and joy to your kitchen and your table. This timeless recipe, passed down through generations, proves that the most delicious meals often come from simple, wholesome ingredients and a little bit of love. We encourage you to try this recipe, make it your own, and create new cherished memories around a steaming pot of deliciousness. Share your culinary adventures with us; happy cooking!
Beef and Noodles
Kitchen Equipment
- Large mixing bowl
- Large stockpot
- Clean plates
- Two forks
Recipe Ingredients
Main Ingredients
- 2 pounds beef chuck roast cut into 2-inch pieces
- fine sea salt and freshly-ground black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil divided
- 1 large white onion diced
- 5 cloves garlic minced
- 8 cups beef stock divided
- 2 sprigs fresh thyme
- 1 large bay leaf
- 12 ounces wide egg noodles
Step-by-Step Instructions
Instructions
- Season the beef generously with salt and pepper, then toss with flour until evenly coated. Brown half of the beef in 1 tablespoon of olive oil over medium-high heat until browned on all sides, then transfer to a plate; repeat with the remaining beef and oil.
- Add the remaining olive oil and diced onion to the stockpot and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Pour in 6 cups of beef stock, return the browned beef to the pot, and add the fresh thyme and bay leaf. Bring to a low simmer, then cover and cook for 2.5 hours or until the beef shreds easily.
- Carefully remove the beef from the pot and shred it into bite-sized pieces using two forks. Discard the bay leaf and thyme sprigs.
- Add the remaining 2 cups of beef stock to the pot and increase heat to high. Once boiling, add the egg noodles and cook, stirring occasionally, until al dente.
- Remove the pot from the heat and stir the shredded beef back in. Taste and season with additional salt and pepper as needed.
- Serve immediately, garnished with extra black pepper, and enjoy.
