What Meat To Use For Beef And Noodles

How To Make Beef And Noodles

See the recipe below for complete instructions on how to make beef and noodles. (Stovetop/oven, pressure cooker, and slow cooker options are all included. ) But here are a few more brief suggestions to help you succeed with this recipe!

  • Select the right beef cut: Chuck roast or sirloin are excellent choices for stewing because they cook more slowly and become extremely tender.
  • Brown the beef: You can skip this step if you’re in a rush, but the dish tastes so much better with the extra browning and caramelization of the beef.
  • Use high-quality beef stock: Because this recipe only needs a few ingredients, the beef stock you select can have a significant impact. I made my batch with Kitchen Basics Organic Beef Broth, and it turned out really well.
  • Don’t rush the beef. To ensure that the beef is perfectly tender, it must be slow-cooked for a sufficient amount of time. (Unless, of course, you decide to use the Instant Pot method, which will expedite the process significantly!) The beef needs to be cooked through enough that two forks can easily shred it.
  • Season well. After the noodles are cooked, taste the dish and add a generous amount of salt, pepper, extra thyme, and Worcestershire sauce if necessary. The type of beef stock you use will determine how salty this is.
  • Adjust the broth as needed. After the noodles are cooked, you can add a few teaspoons of cornstarch slurry—equal parts cornstarch and cold water whisked together until smooth—to thicken the broth if the dish seems too brothy or watery. You are also welcome to add more beef stock if the noodles seem too bland.

You’re welcome to try these additional versions of this homemade beef and noodles recipe:

  • Cream: To make the sauce nice and creamy, stir in a small amount of heavy cream to this dish.
  • Add more vegetables: Sauté carrots, celery, and mushrooms in addition to the onion.
  • Add greens: Just before serving, wilt some chopped kale or fresh baby spinach into the dish.
  • Alternate herbs: Toss in some finely chopped fresh tarragon, oregano, sage, or rosemary with the thyme, according to taste.
  • Add cheese: Just before serving, stir in some freshly grated Parmesan cheese, or serve it as a garnish.

Beef and Noodles Ingredients

To prepare homemade beef and noodles, you will need the following ingredients, which are briefly mentioned below:

  • Roast beef: I suggest using sirloin or chuck roast, as they are both extra-tender when slow-cooked and marbled with fat. Cut the beef into 2-inch chunks, then toss it with flour, season it heavily with salt and pepper, and quickly brown it in olive oil until the edges caramelize.
  • Egg noodles: My grandmother used to make her own homemade egg noodles for this recipe, but if you’re looking for a quick fix, I suggest buying store-bought wide egg noodles.
  • Garlic and onion: These recipe’s fundamental aromatics, fresh onion and garlic, improve the flavor of the beef stock.
  • Beef stock: For this recipe, I suggest purchasing a high-quality beef stock, also known as beef bone broth, as it will serve as the foundation for the sauce that cooks the beef and noodles.
  • Bay leaf and fresh thyme: Lastly, we’ll use a bay leaf and fresh thyme as the dish’s basic seasonings.

Frequently, one can discover a package of cubed beef in the grocery store with the label “beef stew meat.” The cuts of beef that stew meat is typically labeled as “chuck roast,” “top,” or “bottom round,” so don’t worry if you can’t. For this recipe of beef and noodles, you can buy any of these beef cuts and cut them into 1-inch pieces.

The satisfying thickness of beef and noodles comes from two crucial steps. Initially, a mixture of flour, salt, and pepper is applied to the beef. The flour toasts after the beef is seared in butter and olive oil, giving the broth body and flavor. Second, the egg noodles are cooked right in the broth after the meat has braised to perfection. Their starches release straight into the stew, thickening the stew. For this recipe, we love to use thick-cut, frozen egg noodles because of their firm bite and chewy texture. is a fantastic brand that can be found in most supermarkets’ freezer section. If you can’t find them, you can use dried egg noodles instead; just make sure to modify Step 4’s final simmering time to correspond with the dried egg noodles’ package instructions. Advertisement – Continue Reading Below.

Ree Drummond’s homemade chicken and noodles are among the heartiest winter dinners we’ve ever encountered. A hearty one-pot supper of meltingly soft chicken and egg noodles cooked in homemade chicken broth will warm you from the inside out. We’ve taken that same concept and made it even more savory (and a tad bit easier!) with this recipe for beef and noodles. This recipe is for you if you enjoy tender noodles and beef stew!

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