Savory Beef and Noodle Stir-Fry Recipe for Weeknight Dinners

This homemade beef and noodles recipe is perfect for chilly evenings. Tender, slow-braised beef and flavorful egg noodles combine to create a hearty, comforting one-pot meal the whole family will love.

Try a similar favorite: Chicken and Noodles.

Old Fashioned Beef And Noodles

This beef and noodles recipe is classic comfort food: rich, savory, and satisfying. It feeds a crowd but can be halved for a smaller household. It’s a nice change from beef stew while delivering the same cozy, slow-cooked flavors. The recipe is flexible and easy to adapt to your preferences.

Why this Recipe Works

Key reasons this recipe turns out well:

1. Slow cooking until the meat is fork-tender ensures a melt-in-your-mouth texture.
2. The noodles cook directly in the braising liquid so they absorb deep beef flavor instead of being boiled in plain water.
3. The starch released by the noodles helps thicken the sauce naturally, so there’s no need for cornstarch or a slurry.

Beef and Noodles Ingredients:

The full ingredient measurements are listed in the recipe card below.

• Kosher salt and freshly ground black pepper
• 3 pounds chuck roast, trimmed of excess fat
• Olive oil
• 2 cups large diced carrots (don’t dice too small to avoid mushy carrots)
• 1 cup diced onion
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef stock or broth
• 2 cups water
• Fresh thyme (or dried thyme if needed)
• 2 bay leaves
• 12 ounces egg noodles
• 1/2 cup frozen peas

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Cut the chuck roast into large pieces (about 3–5 inches). Season generously with kosher salt and freshly ground black pepper; set aside.
3. Heat a large (5–7 quart) oven-safe braiser or Dutch oven over medium-high heat and add the olive oil. When hot, brown the roast pieces on all sides, about 2 minutes per side. Remove the meat and set aside.
4. Reduce heat to medium and add the diced carrots and onion. Cook until they begin to soften, about 5 minutes. Add the garlic and cook for another minute.
5. Stir in the tomato paste to coat the vegetables, then pour in the beef stock and water and add the thyme. Bring to a simmer, return the beef to the pot, and add the bay leaves.
6. Cover the pot and transfer it to the oven. Braise for 2 1/2 to 3 hours, until the meat is fork-tender. Remove from the oven.
7. Shred the meat in the pan or remove it to shred on a cutting board and then return it to the pot.
8. Place the pot on the stove over medium heat and bring the liquid to a boil. Add the egg noodles and peas, then simmer until the noodles are tender, about 10–12 minutes.
9. Adjust seasoning if needed and serve immediately.

Recipe Notes and Helpful Tips:

• Pan choice: A 5-quart braiser or large Dutch oven is ideal—it provides enough depth without crowding the meat. If you don’t have one, use the largest oven-safe pot you own.
• Meat size: Cut beef into large chunks (3–5 inches). Smaller pieces cook faster; larger pieces yield a meatier texture.
• If the liquid absorbs too quickly: If the noodles finish before there’s enough broth, stir in additional water or stock to reach your desired consistency.

What To Serve With Beef and Noodles:

This is a complete one-pot meal, but you can pair it with simple sides if you like:

• Salad: A basic side salad or Caesar adds brightness.
• Green vegetable: Steamed green beans or broccoli complement the richness.
• Crusty bread: Perfect for soaking up extra broth.

Tips + Tricks

1. Don’t skip browning the meat—this step builds deep flavor.
2. Ensure all noodles are submerged so they cook evenly.
3. If you lack a Dutch oven or braiser, a deep, oven-safe skillet will work in a pinch.
4. This recipe makes a large portion; halve it to serve four.

Variations, Substitutes, + Additions:

Meat Substitutes:

If chuck roast isn’t available, other cuts that work well include:

• Short ribs
• Brisket
• Bottom round
• Tri-tip
• Top round

What Else Can You Add?

Ways to change the flavor and texture:

• Red wine: Replace half the stock with red wine for deeper flavor.
• Make it creamy: Stir in about 1/4 cup heavy cream or sour cream when the noodles are done for a silky finish. A can of low-sodium cream of mushroom soup can also add creaminess if desired.
• Mixed vegetables: Use mixed frozen vegetables instead of just peas for extra variety.
• Less noodles: Reduce the noodles for a brothy, spoonable version.
• Other noodles: Any pasta can be substituted for egg noodles.
• Mushrooms: Add sliced mushrooms with the carrots and onions.
• Lower sodium: Use low-sodium broth if you’re watching salt.
• Garnishes: Fresh parsley, grated Parmesan, or chopped chives brighten the finished dish.

How To Make This In the Crock Pot

To adapt this recipe for a slow cooker:

1. Follow steps 2–4 to brown the meat and sauté the vegetables.
2. Transfer the meat and vegetables to the slow cooker and add the tomato paste, beef stock, water, and thyme.
3. Cook on high for about 4 hours, or until the meat is tender.
4. Shred the meat in the slow cooker, then add the noodles and cook 20–30 minutes until tender.

Reheat + Storage + Freezing Tips

• Store in an airtight container in the refrigerator for up to 3 days.
• Reheat single servings in the microwave 1–2 minutes, stirring halfway.
• For larger portions, reheat gently on the stove over medium-low heat for 10–15 minutes.
• Freeze in a freezer-safe airtight container for up to 30 days. Thaw overnight in the refrigerator before reheating.

The Best Beef and Noodles

4.8 from 6 reviews

• Author: Shelly
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: serves 8
• Category: Beef
• Method: Braise
• Cuisine: Dinner

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