Description
Hey friends, Beau here from Feastical! When the weather turns cold or life just feels heavy, this is the bowl I reach for. Beef & Noodles is pure Midwest comfort—tender chunks of beef simmered low and slow in a savory gravy, finished with soft, pillowy egg noodles. It’s simple, hearty, and deeply satisfying. No frills, no fuss—just the kind of meal that warms you from the inside out.
Ingredients
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2 lbs beef chuck roast, cut into 1½-inch chunks
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1 tablespoon neutral oil (canola or avocado)
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1 small yellow onion, diced
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3 cloves garlic, minced
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4 cups beef broth (low sodium preferred)
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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Salt and black pepper, to taste
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12 oz wide egg noodles
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Optional garnish: chopped fresh parsley
Instructions
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Sear the beef
Pat beef dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, 3–4 minutes per side, until deeply golden. Remove and set aside. -
Build the base
Reduce heat to medium. Add onion to the same pot and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. -
Simmer low and slow
Return beef (and juices) to the pot. Add beef broth, Worcestershire sauce, and thyme. Bring to a boil, scraping up browned bits from the bottom. Reduce to low, cover, and simmer 1½–2 hours, until beef is fork-tender. -
Cook the noodles
Bring stew back to a gentle boil. Stir in egg noodles and cook uncovered 10–12 minutes, stirring occasionally, until noodles are tender and the gravy thickens. -
Finish & serve
Taste and adjust seasoning. Let rest 5 minutes before serving. Garnish with parsley if desired.
Notes
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Don’t rush the simmer – Chuck roast needs time to become tender.
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Brown in batches – Crowding the pot causes steaming, not searing.
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Too thick? Add a splash of broth or water.
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Too thin? Simmer uncovered or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
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Leftovers tip: Add broth when reheating—noodles soak up liquid overnight.