Beef and Noodles
Beef and Noodles is a one pot dinner recipe that always satisfies! Tender bites of beef and egg noodles are made delicious with garlic, beef stock, fresh thyme and more. It’s a simple entree that’s perfectly comforting and the whole family loves it!
Beef and Noodles
One pot recipes are always my favorite. On a crazy busy weeknight (or any night, really) why in the world would I want to do more dishes? When the dinner is made in one pot, you know two things will be true – it’s a recipe that’s easy to make and even easier to clean up. And let me tell you, this beef and noodles recipe is SO very easy to toss together in no time!
This is a dinner recipe that’s ideal for cozy nights at home when you need something warm and comforting. If your forecast looks anything like mine right now, you’ll want to beat the bitter cold with some hearty recipes! The oh so tender beef and egg noodles are held together simply with beef stock, herbs, garlic and a few other additions that make every bite flavorful and warm.
That’s another huge reason to love this recipe! It’s classic and simple. The ingredients are minimal, but in the very best way. While you may need to run to the store to grab the meat, there’s a good chance you have most of your ingredients already on hand right now. I love using pantry staples that I can just toss together in one pot and call it dinner!
How to Make Beef and Noodles
This easy recipe comes together in one pot with minimal steps. Scroll down to the recipe card for more info!
- Cook the beef. First, add the beef to a bowl and season it with salt and pepper to taste. Add the flour and toss to coat. Then, heat 1 tbsp of oil in a pot over medium-high heat. Working in batches, cook the beef until browned on all sides. Transfer the browned beef to a plate.
- Sauté the vegetables. Add more oil to the pot along with the onions. Sauté until softened. Add the garlic and sauté until fragrant.
- Simmer. Stir in 6 cups of beef broth and add all of the browned beef back to the pot. Add the thyme and bay leaf. Cook until it reaches a gentle simmer, then reduce the heat to low, cover, and simmer for 2.5 hours or until you can easily shred the beef with a fork.
- Shred. Transfer all of the beef to a plate again. Shred it with two forks until you’ve created bite sized pieces. Remove and discard all of the herbs.
- Cook the noodles. Almost done! To finish off the dish, add in 2 more cups of beef stock to the pot and turn the heat up to high. Once boiling, add the egg noodles and cook until al dente.
- Enjoy! Stir the shredded beef back into the pot. Give it a quick taste and decide if it needs salt and pepper.
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Before you head to the grocery store, take a quick look at these tips and tricks!
- Beef Chuck Roast: Cut it into large pieces before cooking. Then, once it’s cooked and ready to shred, you’ll shred it into bite sized pieces.
- Salt and Pepper: Both of these should be measured with your heart. Keep in mind that for the best flavor, I always recommend kosher salt and freshly ground black pepper.
- All-Purpose Flour: This gives the meat the best texture.
- Olive Oil: You can swap this with avocado oil if you’d prefer.
- Onion: I typically use white onions in this recipe but yellow works as well.
- Garlic: Before mincing your garlic, smash it! Smashing garlic helps to release all of those flavors and aroma we love so much.
- Beef Stock: I recommend using a low sodium beef stock. That way, you can control the amount of salt in your dish by adding more as you see fit. Better yet, use this Homemade Beef Stock!
- Herbs: Fresh thyme and a single bay leaf add a lovely herbaceous flavor to the beef and noodles! Keep in mind that you’ll need to discard them after you’re done cooking the meat.
- Vegetables: We love to add mushrooms and peas to the mix but they are completely optional and the recipe will still be fabulous.
- Egg Noodles: Keep an eye on the noodles! Egg noodles can turn mushy pretty quickly, so don’t stray too far from the stove while they’re cooking.
Check out more of my favorite beef recipes!
Get the Recipe: Beef and Noodles Recipe
- 2 pounds beef chuck roast, cut into 1 inch pieces
- 1/2 tablespoon kosher salt
- 1/4 tablespoon pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, divided
- 1 large sweet onion, diced
- 8 ounces mushrooms, quartered or sliced
- 5 cloves garlic, minced
- 8 cups beef stock
- 2 tablespoons Italian seasoning
- 1 large bay leaf
- 12 ounces wide egg noodles
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 dutch oven
- Add the beef to a large mixing bowl and season generously with salt and pepper. Add the flour and toss to combine.
- Heat 1 tablespoon of the oil in a large stockpot over medium-high heat.
- Add the beef to the pot in a single layer not crowding the pan and cook, turning occasionally, until browned on all sides. (Cook in batches.) Transfer the beef to a clean plate. Repeat the process with 1 tablespoon oil and the beef, then transfer the beef to a platter and keep warm.
- Add the onion to the pot and sauté for 4-5 minutes, stirring occasionally, until softened. Add the mushrooms and cook for 3-4 minutes. Stir in the garlic and sauté for 1 minute. Add the beef stock, the cooked beef, Italian seasoning and bay leaf and stir to combine.
- Continue cooking until the broth begins to boil. Reduce the heat to low, cover, and simmer for 2.5 hours or until the beef shreds easily with a fork.
- Remove and discard the bay leaf and thyme sprigs.
- Turn the heat to medium high and bring to a boil. Add the egg noodles, peas and cook, stirring occasionally, until al dente, approximately 8 minutes.
- Remove the pot from the heat. In a small bowl, whisk together the cream and the cornstarch. Stir the mixture into the beef and noodles. Cook for 10 minutes or until slightly thickened.
- Season with salt and pepper, to taste.
- Serve immediately, garnished with a few extra twists of black pepper, and enjoy!