This beef and noodles recipe is wealthy, hearty, and may have you prepared for seconds. Fork-tender chunks of beef are simmered in a wealthy gravy and served over noodles for the final word satisfying meal.
- Taste: This dish has cozy, acquainted flavors, with a wealthy, savory gravy that soaks into each chunk of noodles.
- Talent Degree: Easy with hands-off cooking time! It simply wants a sluggish bake within the oven and a few persistence.
- Advisable Instruments: A Dutch oven makes slow-cooked meals like this one go from stovetop to oven seamlessly.
- Freezing: The meat and gravy freeze effectively, making it really easy to reheat and serve over a contemporary batch of noodles.
Ingredient Notes
- Beef: Stewing beef or cubed chuck roast is good for sluggish cooking, as it’s going to grow to be moist and tender when cooked.
- Gravy: Use low-sodium beef broth to regulate the sodium, and don’t skip the Worcestershire sauce; it provides depth and umami. Thicken with a cornstarch slurry or swap it for flour.
- Noodles: Egg noodles maintain up completely within the wealthy sauce. Medium-sized macaroni or shells work effectively, too.
- Variations: Add extra veggies like freshly sliced mushrooms, bell peppers, corn, or peas. Make a slow-cooker model with this Crockpot beef and noodles recipe.
Serving Concepts
Storing Leftover Beef and Noodles
Beef and noodles could be made as much as 4 days forward, however preserve the noodles separate within the fridge till able to reheat or make a contemporary batch. Reheat on the stovetop, whisking in a bit water if wanted to loosen up the gravy.
Freeze cooled beef (with out the noodles) in an hermetic container for as much as 2 months and thaw within the fridge earlier than reheating. Serve with contemporary noodles.
Greatest Beef Entrees
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Beef and Noodles Recipe
Savory and warming, this beef and noodles recipe makes a hearty meal that is straightforward to arrange.
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Preheat the oven to 300°F.
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Add the meat to a big bowl. Sprinkle with garlic powder, salt, and pepper. Toss to coat.
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In a 4-quart Dutch oven*, warmth the vegetable oil over medium-high warmth. Add the meat in small batches, and cook dinner till all sides are browned. Put aside in a bowl. (The meat doesn’t must be cooked via.)
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Add the butter and onion to the Dutch oven and cook dinner simply till the onion begins to melt. Add the meat, broth, celery, bouillon dice, thyme, and bay leaves.
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Cowl and place within the oven. Bake for 1 ½ to 2 hours or till the meat is fork-tender.
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Mix the cornstarch with 1 tablespoon of water. As soon as the meat is cooked, deliver the meat to a low boil on the stovetop over medium-high warmth. Slowly add the cornstarch combination till the specified thickness is reached.
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In the meantime, cook dinner the egg noodles in response to bundle instructions.
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Discard the bay leaves, stir in parsley, and season with salt and pepper if wanted. Serve the meat and gravy over the egg noodles.
This dish could be cooked solely on the stovetop. Cowl the Dutch oven and simmer on low warmth for 1½ to 2 hours.
Energy: 683 | Carbohydrates: 49g | Protein: 43g | Fats: 35g | Saturated Fats: 14g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 14g | Trans Fats: 1g | Ldl cholesterol: 180mg | Sodium: 1449mg | Potassium: 927mg | Fiber: 3g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 5mg
Diet info supplied is an estimate and can range primarily based on cooking strategies and types of components used.
Course Beef, Dinner, Entree, Predominant Course
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