Beef and Noodles Recipe: Old-Fashioned Comfort Food Over Egg Noodles

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Beef and noodles is the kind of dinner that fills the kitchen with a good smell for hours. Chunks of chuck roast simmer until fork-tender in a rich brown gravy, then wide egg noodles cook right in the pot. It is served spooned over mashed potatoes in many Midwestern homes, but it is just as good on its own. This version uses the stovetop, with an oven option noted below.

Ingredients

• 2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper
• 1/4 cup all-purpose flour, for dredging
• 3 tablespoons vegetable oil or beef tallow, divided
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup dry red wine (optional) or additional broth
• 5 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 12 ounces wide egg noodles
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the beef dry. Toss with 1 teaspoon salt, the pepper, and the flour until lightly coated.
2. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown the beef in 2 or 3 batches, about 2 minutes per side, without crowding. Transfer to a plate.
3. Add the remaining oil, onion, carrots, and celery. Cook 5 to 6 minutes, scraping up browned bits.
4. Stir in the garlic and tomato paste and cook 1 minute until the paste darkens.
5. Pour in the wine and simmer 2 minutes, scraping the bottom. Add the broth, Worcestershire, bay leaves, and thyme.
6. Return the beef and any juices to the pot. Bring to a boil, reduce to low, cover with the lid slightly ajar, and simmer 1 1/2 to 2 hours, stirring occasionally, until the beef is very tender.
7. Remove the bay leaves. If the gravy is thin, simmer uncovered 10 minutes to reduce slightly.
8. Bring the pot to a steady simmer. Stir in the noodles and remaining 1/2 teaspoon salt. Cook 8 to 10 minutes, stirring often, until the noodles are tender and the gravy has thickened from the starch.
9. Stir in the butter and parsley. Taste and adjust the salt.

Oven and Slow Cooker Methods

Oven

After step 5, cover the Dutch oven and braise at 325°F for 2 to 2 1/2 hours. Then place it on the stove to cook the noodles.

Slow Cooker

Brown the beef and vegetables on the stove, then transfer everything except noodles to the slow cooker. Cook on low 8 hours or high 4 to 5 hours. Increase the heat to high, add the noodles, and cook 20 to 30 minutes until tender, stirring once.

Instant Pot

Use the saute function for browning. Add the liquids, cook under high pressure for 35 minutes, release naturally for 10 minutes, then switch to saute and cook the noodles for 6 to 8 minutes.

Tips

• Chuck roast is ideal because its collagen melts into the sauce, giving body and flavor. Lean cuts like round tend to stay tough.
• Do not skip browning. The crust on the meat is the main source of deep flavor.
• Cook the noodles only when the beef is tender. Noodles added too early go mushy.
• If the noodles absorb too much liquid, add a splash of hot broth.
• For a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 5 minutes.
• Beef is safe at 145°F but braised chuck is best well past that, around 195°F to 205°F, when connective tissue has fully softened.

Variations

• Over mashed potatoes: skip the noodles in the pot, and serve the stew-style gravy over a scoop of mashed potatoes and a side of egg noodles.
• Mushroom beef and noodles: add 8 ounces sliced cremini mushrooms with the onions.
• Creamy version: stir in 1/2 cup sour cream off the heat, as in a stroganoff.
• Homemade noodles: use fresh egg noodles, which cook in 3 to 4 minutes.
• Peas and herbs: stir in a cup of frozen peas for the final 2 minutes of cooking.
• Shortcut: use pre-cut stew beef and canned broth, and brown lightly.

Understanding Noodle Choices

Wide or extra-wide egg noodles are the traditional pick because their texture is tender, a little chewy, and they hold gravy well. Frozen homestyle egg noodles, found in many freezer sections, are thicker and release more starch, which produces an extra-thick gravy. Dried noodles remain the easiest to find and store. Gluten-free pasta can be substituted but should be cooked separately and added at the end since it breaks down quickly in the pot.

Trimming and Cutting the Chuck

Chuck roast has seams of fat and connective tissue. Cut along the natural seams first, then trim away any large chunks of hard fat, leaving thinner veins that will melt into the gravy. Cut cubes of consistent size, about 1 1/2 inches, so they finish together. Pieces that are too small can dry out over a long simmer. Salt the cubes 30 minutes ahead if you have time for deeper seasoning.

What to Serve With It

Green beans, buttered peas, steamed broccoli, or a crisp side salad fit well alongside such a rich dish. A crusty dinner roll is useful for the last of the gravy. If you have leftovers of the stew base, they can be repurposed over rice or baked potatoes the next day.

Storage and Reheating

Noodles keep absorbing liquid in storage, so the leftovers will be thicker. Refrigerate within 2 hours in a covered container for up to 4 days. Reheat on the stove over medium-low heat with 1/4 to 1/2 cup of broth or water per serving, stirring, until it reaches 165°F. For freezing, make the beef and gravy without the noodles, cool, and freeze up to 3 months. Thaw overnight, reheat to a simmer, and cook fresh noodles in it.

Make It a Full Meal

Because the gravy is rich and the noodles are filling, one pot is usually plenty for a family. If you want to stretch it further, add a cup of frozen peas at the end or serve alongside a simple salad of sliced tomatoes and cucumbers. Leftovers taste even better the next day once the flavors settle, so consider making a double batch for lunch.

FAQ

Why is my beef still tough?

It needs more time. Chuck roast often needs 2 hours or more of gentle simmering. Cover and keep the heat low; rapid boiling toughens meat.

Can I use stew meat from the store?

Yes, but cuts vary. Pre-cut stew meat may contain pieces from different muscles that cook at different rates, so check for tenderness and remove pieces as they finish.

Do I need the wine?

No. Replace it with additional broth plus 1 tablespoon of balsamic or red wine vinegar for acidity.

Can I make beef and noodles ahead of time?

Make the beef and gravy up to 2 days ahead, then reheat and cook the noodles just before serving for the best texture.

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