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The classic Midwest staple of beef and noodles is not usually an exciting dish. But that’s completely different when it comes to this easy-to-make recipe. The intense flavor that’s throughout the entire dish is derived from the browning of the beef in the pot before roasting. Simple ingredients come together with an easy process to reinvent this meal.
This recipe is so much better than the usual.
Beef and noodles is a legendary recipe in the Midwest. Growing up, it was a once-in-a-while meal that Mom would use in conjunction with home-canned beef. The beef had a melt-in-your-mouth texture and a strong beef flavor.
Today, if you find beef and noodles on a menu, oftentimes the flavors are bland, with dry meat and boring noodles. But that’s not how it should be! This recipe brings back those perfect flavors without using canned beef to create the best beef and noodles recipe.
After the beef roast is seared to add flavor, a rich stock is created. The beef slowly cooks in the stock, intensifying the beef flavor. Once cooked, the beef falls apart in shreds. Noodles are cooked in the stock and mixed with shredded beef.
If you haven’t had beef and noodles and choose to make this recipe, you’ll wonder why. If you have had them, this will bring back all the good memories!
Everything you’ll need to make this recipe.
The best part of this recipe is the simple list of ingredients needed to make the meal. Every ingredient is easily found at the local grocery store, which is exactly why this classic dish is so popular. Here are some of the important ingredients:
- Beef is a pivotal part of this recipe. For the best flavor and fall-apart texture that’s iconic to beef and noodles, use a chuck or rump roast.
- Carrots, celery, and onion are also known as mirepoix. This mixture of vegetables is sautéed, working to enrich the beef stock and create the perfect underlying flavor.
- Parsley has more flavor than the credit it is given. In this recipe, the parsley stems are used with the mirepoix and beef stock since they are packed with flavor, but their texture is not great to eat. The leaves are sprinkled on top as a finishing touch for additional flavor and vibrant color.
- Thyme adds an herbaceous note to the sauce without being overpowering. Beef is a strongly flavored meat that can use herbs to cut through the flavor.
- Egg noodles are the traditional noodle of choice. They easily soak in other flavors and hold their texture nicely once cooked.
- Beef stock amps up the flavor of the entire roast. Use homemade stock or low-sodium if purchasing it from the store. Personally, I keep Better than Bouillon beef bouillon in my refrigerator at all times for recipes such as this.
Here’s how to make this recipe.
This beef and noodles recipe is simple to make, and while it may have a few hours of total time, much of it is spent allowing the roast to cook in the oven. In the meantime, the entire house will begin to smell like the most incredible meal is on its way. Here are the steps to make this recipe:
- Prepare the beef. To the beef, sprinkle over salt and black pepper. Flip the beef to the other side and add salt and black pepper again.
- Sear the beef. In a Dutch oven or large pot, heat oil on the stove. Once the oil is shimmering, add in the beef, allowing it to sear. Once the first side is browned, flip the beef to sear the opposite side. When all sides are browned, remove the beef from the pot and set it aside, leaving any browned bits in the pan.
- Cook the mirepoix. Cut the carrots, celery, and onion into a small dice. Place the diced vegetables into the pot on the stove to begin cooking. Remove the cloves of garlic from their husk. Remove the leaves from the parsley and set them aside. Tie together the parsley stems and sprigs of thyme with butcher’s twine. Place the garlic and herb satchel in the pot with the vegetables. Let the mixture cook and soften.
- Place the beef in the oven. After about six to eight minutes, place the browned beef back on top of the cooked vegetables. Add in the beef stock and let the mixture come up to a simmer. Once simmering, place on the lid of the pot and place it in the 350°F oven to roast.
- Remove the beef and cook the noodles. After about three hours, remove the pot from the oven. Remove the beef from the pot and set aside. Also, remove the satchel of herbs and discard them. Leave the cooked vegetables and browned bits in the pot and place it back on the stove. Add in the water and bring the liquid mixture in the pot up to a boil. Once at a boil, add in the noodles and allow them to cook.
- Shred the beef and add to the noodles. Using a fork, shred the beef into bite-sized pieces. Once the noodles are fully cooked, remove the pot from the stove, add the shredded beef, and mix. Sprinkle the top with some chopped parsley (reserved from the leaves earlier) and serve.
These pro tips will make this recipe a success.
- Get the Better than Bouillon brand of beef bouillon and keep it in your refrigerator. When a recipe calls for beef stock, simply mix the bouillon with water to create a quick stock. Check the bouillon instructions printed on the manufacturer’s container for preparation amounts.
- The beef will be done cooking when it is fall-apart tender. To test this, take a fork and pierce the meat. If it easily pulls apart, it’s ready to be removed from the oven.
- Do not be too concerned if the noodles are not fully covered by the cooking liquid once added. For this recipe, you want the noodles to absorb a majority of the sauce and not have to drain any liquid after they’re done cooking. That said, if it appears that all of the liquid has been absorbed and the noodles are not done cooking, more water can be added.
Frequently asked questions about this recipe.
Yes, you can use any noodle. Traditionally, this recipe uses egg noodles as they are easy to make. Plus, when this recipe was originally created, egg noodles were readily available in the Midwest and Amish communities where it was popular.
Yes, technically. While you could use whatever stock you choose, the flavor in this dish comes from the roast and the stock. Beef stock enriches the roast and gives the final dish the necessary beef flavor.
Leftovers are the best part of any recipe. Kept in the refrigerator, the leftovers will last for 7-10 days.
The noodles and meat make this a hardy meal. I would pair this with a side salad for a fresh, crisp balance to the meal.
These other similar recipes are also perfect.
- Kielbasa with cabbage and apples
- Fresh tomato herb pasta
- Sungold tomato pasta bake
- Grilled flank steak with garlic scape chimichurri
- Spicy peanut noodles
- Tequila citrus chicken tacos
- Creamed asparagus on toast
- California chicken Caesar wrap
- Jamaican-style pork tenderloin
- Brown butter spaghetti with bacon and asparagus
- Sheet pan salmon and asparagus
Watch how to make this recipe.
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The Best Beef and Noodles
Ingredients
- 3 lb chuck roast
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp neutral oil
- 3 carrots diced
- 2 ribs celery diced
- 1 small onion diced
- 3 cloves garlic minced
- 2 sprigs fresh thyme
- 1 bunch fresh parsley
- 8 cups beef stock
- 1 lb egg noodles
Instructions
- Preheat the oven to 350°F.
- Salt and pepper the roast on all sides. Add neutral oil to a 6-quart Dutch oven over medium heat. Sear the roast in the hot oil until well browned on both sides, 3-4 minutes per side. Once browned, remove the roast and set it aside.3 lb chuck roast, 2 tsp kosher salt, 2 tbsp neutral oil, 1 tsp freshly ground black pepper
- Add the carrots, celery, and onion to the Dutch oven. Sauté the vegetables until they are softened and beginning to brown, 4-6 minutes. Add the garlic and stir. Cut off the stems of the parsley and set the leaves aside. Using butcher's twine, tie the parsley stems with the thyme sprigs. Place the bundle in the Dutch oven and let cook for 2-3 minutes.3 carrots, 2 ribs celery, 1 small onion, 3 cloves garlic, 2 sprigs fresh thyme, 1 bunch fresh parsley
- Pour in the beef stock and place the roast in the stock. Cover the Dutch oven and place it in the preheated oven. Cook the roast until the meat is tender and easily pulls apart with a fork, 3 to 3 ½ hours.8 cups beef stock
- Once the meat is cooked, remove the roast from the stock along with the packet of herbs. Bring the stock to a simmer over medium heat and add the noodles. Cook the noodles to al dente, adding up to 1 cup additional water if needed. Unlike traditionally cooked noodles in a large pot of water, this recipe cooks the noodles in just enough liquid, hence the need for more water. While the noodles are cooking, shred the roast into bite-size pieces. When the noodles are cooked any remaining liquid should be thickened and the consistency of a sauce.1 lb egg noodles
- Add the shredded beef to the noodles, sprinkle with chopped parsley leaves, and serve.
Video
Notes
- Get the Better than Bouillon brand of beef bouillon and keep it in your refrigerator. When a recipe calls for beef stock, simply mix the bouillon with water to create a quick stock. Check the bouillon instructions printed on the manufacturer’s container for preparation amounts.
- The beef will be done cooking when it is fall-apart tender. To test this, take a fork and pierce the meat. If it easily pulls apart, it’s ready to be removed from the oven.
- Do not be too concerned if the noodles are not fully covered by the cooking liquid once added. For this recipe, you want the noodles to absorb a majority of the sauce and not have to drain any liquid after they’re done cooking. That said, if it appears that all of the liquid has been absorbed and the noodles are not done cooking, more water can be added.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Just finished dinner and had to thank you for a delicious and easy to make meal! Love one pot dinners! Such simple ingredients, but it was so flavorful. Looking forward to trying more of your recipes!
I made this tonight. Oct.13th.2025
It was simple and delicious. I even used fresh celery from out of the garden. First time in growing celery ever. I enjoy watching you in your kitchen and garden. Thank you for your
time and dedication!
Mary E.
So easy and it’s amazing how such simple ingredients create such delicious flavour! An absolute hit with all 5 of us, and that rarely happens.
Made this for the family tonight and my grandgirls loved it. Everyone did actually. Served it with green peas for the littles and roasted Brussels sprouts for the others.
I made this tonight! So tasty and comforting. I used Reames frozen egg noodles, and bumped up the gravy a bit with a couple dashes of browning sauce and worcestershire, I used part seasoned salt, and a touch of better than boulion roasted vegetable base with the beef stock.
Thanks for a delicious recipe!
I also grew up Mennonite . My Troyer grand parents grew up Amish but left the Amish and went Mennonite . When I was young Mon cup up left over pilled jacket potatoes into chunks or slices , cut 4 pieces of bread into chunks . put butter in a skillet when melted added the potatoes , bread & 4 eggs . stirred till eggs were done . I think I would like to add dried onions & some kind of cooked meat like bacon , sausage or ham . It was a good way to use up left overs . I love watching you cook , at 85 I’m still learning so much from you . Keep up the good work .
I grew up on Beef and noodles. This is hands down the best Beef Noodles!!! Thanks
How many cups is 1lb of egg noodles?