Try this delicious Beef and Noodles dish for the ultimate comfort food. It has sweet peas and succulent, tender meat that are drenched in an opulent, delicious sauce. Savor the pinnacle of comfort served over mashed potatoes or egg noodles for a filling supper you’ll want to eat again and again.
Beef And Noodles Recipe
Beef and Noodles is a dish that is definitely worth trying if you’re in need of something warm and tasty to eat. Serve it to visitors or have it yourself on a chilly day when you’re in the need for something warming and comforting.
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This dish is fantastic since it can be prepared in a slow cooker or a pressure cooker, depending on your tastes and schedule. It’s also a simple dish to make, especially with the clear instructions that are included.
Serve this tasty and delicate beef and sweet peas combo over mashed potatoes or egg noodles for the ideal finishing touch.
What Cut Of Meat To Use
Our preferred meat to use for this Beef and Noodles dish is a well-marbled chuck roast.
Chuck roast, which is made from the cow’s shoulder, is renowned for its flavorful, hearty flesh and supple, juicy texture. The flavor and softness of the meal are enhanced by the marbling, or the fat flecks that are distributed throughout the flesh.
Either pressure cooking or slow cooking makes the beef so delicate that it practically melts in your tongue.
How Do You Make Beef Noodles?
- To achieve soft, juicy meat, use a well-marbled chuck roast.
- Take your time grilling the meat. This will contribute to the creation of a crispy outside that gives the dish more depth.
- Choosing a premium, low-sodium beef broth is essential to preventing a too salty sauce. Swanson’s is our preferred brand of store-bought beef broth because of its superior quality over other options.
- Don’t economize when sautéing. The flavors will develop beautifully if the onions and garlic are sautéed until they are tender and aromatic. It also gives you a chance to scrape up the fond that the meat left behind. View the “quick tip” section below.
The term fond describes the tasty caramelized bits that remain at the bottom of a pan after you’ve seared meat or vegetables. The heat breaks down the proteins and carbs into delicious browned pieces that give the dish a ton of flavor. For this reason, after searing the steak, we scrape off any leftovers from the pan!
Beef And Noodles Recipe FAQs
How can I thicken my Beef and Noodles?
We use a “secret” method to thicken the sauce without sacrificing flavor. Once the beef is cooked, remove some of the cooking liquid and quickly whisk it into the flour to make a thick slurry. Return this to the stove and stir until the mixture reaches a good thickening.
What can I add to Beef and Noodles to make them tastier?
These are our “secret” components for creating a flavorful, creamy beef and noodle dish that is just irresistible:
- The sauce gains brightness and sharpness with the addition of Dijon mustard.
- Worcestershire sauce, which combines sweetness, tanginess, and saltiness, gives the sauce umami taste.
- Rich and creamy from the heavy cream, the sauce counterbalances the richness of the meat.
- Additions such as this mixture of paprika, parsley, oregano, and thyme give the meal a richness of taste that balances the meat, sautéed onions, and garlic.
How can I thicken Beef and Noodles without cornstarch?
This dish for beef and noodles is thickened with a little bit of the flour and cooking liquid. Cornstarch and flour work well together as thickeners.
How do you spice up Beef and Noodles?
There are several methods for adding flavor and spice to beef noodles. Here are some suggestions:
- Add some heat: Crushed red pepper flakes are a great way to give your food a little more spice.
- Apply the spices. Use the spices and dry herbs specified in the recipe to give Beef and Noodles more flavor.
- Garnish with fresh herbs: A dash of freshness and color can be added to the meal by adding herbs like thyme or parsley.
- Include umami-rich foods: Worcestershire sauce and other umami-rich ingredients give beef and noodles a delicious depth of flavor.
- Add some acidity: The richness of the beef and noodles is subtly balanced by a small amount of red wine vinegar.
For three to five days, refrigerate the noodles and the saucy meat in separate, airtight containers. When reheating, you may thin the sauce by adding a little amount of heavy cream or beef broth, as it will get thicker as it cools. In a small saucepan, reheat the sauce over low heat, stirring from time to time.
It’s vital to remember that freezing this recipe doesn’t work properly. When frozen, the dairy in the sauce may separate, changing the dish’s overall flavor and texture. Should you decide to freeze it, make sure you let it to fully defrost in the fridge prior to reheating.
More Comforting Dinner Recipes
- Chicken Stew
- Vegetable Beef Soup
- Red Wine Braised Short Ribs
- Corned Beef and Cabbage Soup
- Pomegranate Braised Lamb Shanks
BEEF AND NOODLES RECIPE
- 2½ pounds chuck roast Note 1
- 1-2 tablespoons olive oil
- Fine sea salt & pepper
- 2 tablespoons unsalted butter
- 1 large yellow onion chopped (~2 cups)
- 1 tablespoon minced garlic 3-4 cloves
- 1¼ teaspoon each: dried parsley and paprika
- ¾ teaspoon each: dried oregano dried thyme, & onion powder
- 2 tablespoons Dijon mustard
- 1½ tablespoons Worcestershire sauce
- 1 cup low-sodium beef broth Note 2
- ⅓ cup white flour
- 1 cup heavy whipping cream
- 1 bag 10 oz. frozen peas
- Optional: 1 tsp beef bouillon powder 1 tbsp red wine vinegar, fresh thyme or parsley
- For serving: cooked egg noodles 16 oz. or mashed potatoes
- BEEF: Take the beef out of its packing and use a paper towel to wipe dry all over. Cube the meat, measuring 1-1/2 inches. Season everything with salt and pepper, one tsp apiece. In a large, heavy-bottomed saucepan or skillet,* heat 1 tablespoon of oil over high heat. Don't overcrowd the pan; you'll need to brown the meat in small batches. Add the beef in a single layer. and let to gently sear for four minutes on each side. After removing, proceed cooking the remaining meat, using extra oil as necessary. Move the seared steak to a different bowl and put it away for the time being.
- GARLIC & ONION: After the steak is completely seared, take the skillet off of the burner and give it a couple of minutes to cool. Don't clean the pan. Place the pan back on top of the burner, increase the heat to medium-high, and then add the butter. Add the onion and garlic when the butter has melted. Sauté for 3 to 5 minutes, or until golden. As you combine, scrape off all the browned crumbs from the pan's bottom. Scrape all of the contents from this pan into the slow cooker or Instant Pot using a spatula.
- COOK: Add 2 tablespoons Dijon, 1½ tablespoons Worcestershire sauce, 1¼ teaspoons dried parsley and paprika, and ¾ teaspoon each of dried oregano, thyme, and onion powder to the saucepan along with the beef stock. After giving it a good stir, add the steak back to the dish along with any liquids. Press as much of the meat underneath the liquid as you can while stirring softly.When using an Instant Pot, shut the cover, cook on high pressure for 35 minutes, then let the pressure naturally drop for 10 minutes (or manually release the remaining pressure after 10 minutes). Cook on low for 8 hours (as advised) or on high for 5 hours (slightly less tender) if you're using a slow cooker.
- EGG NOODLES: When almost done, cook the egg noodles or make mashed potatoes according to the instructions on the package.
- THICKEN: After the meat has finished cooking, remove the cover and give it a stir. Pour 1/3 cup of flour into another basin. Take out half a cup of the liquid (without any meat) from the Instant Pot or slow cooker and combine it with the flour in a bowl. Use a fork to quickly whisk the mixture until it becomes smooth and thick. Transfer the thickened mixture and the heavy cream to the saucepan using a spatula. Add the peas and mix.
- ENJOY: If you think it needs more salt, taste and add more beef bouillon. Taste again, and if necessary, add more salt or pepper. If you want a bit more acidity—you won't taste it, but it creates a wonderful balance—add more red wine vinegar. Mix well and serve with mashed potatoes or cooked egg noodles. If desired, garnish with parsley or fresh thyme. Have fun!
Note 2: Broth with beef: Choosing a premium, low-sodium beef broth is essential to preventing a too salty sauce. Swanson® is our preferred brand of store-bought beef broth because of its superior quality compared to other brands.
- Please read the blog post in its entirety for more tips + tricks.