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Why I Love Beef and Noodles
Beef and noodles is pretty much a legendary recipe in the Midwest. Growing up, it was a once-in-a-while meal that Mom would serve with her home-canned beef. Yes, we canned it, and it was actually so delicious! The beef had a melt-in-your-mouth texture and such a strong flavor.
Today, if you find beef and noodles on a restaurant menu, the flavors are often bland, with dry meat and boring noodles. But that’s not how it should be!
With tender beef, cozy noodles, and rich savory broth, this recipe is the feel-good dinner that tastes like home and gets everyone coming back for more.
The key is using simple ingredients to build flavor in layers. First, the roast is browned until it has a crust. Then the vegetables cook in all those browned bits. Finally, the noodles cook right in the broth, soaking up every bit of the beef’s flavor.
If you’ve never had beef and noodles and end up making this recipe, you’ll wonder why you didn’t have it sooner. And if you’ve had them before, this will bring back all the good memories!
Beef and Noodles Ingredients
The best part is that it’s a combination of super simple ingredients:
- Chuck roast – A well-marbled roast that becomes tender and shreddable after slow cooking.
- Kosher salt and black pepper – Season the beef from the start and help build flavor.
- Neutral oil – Helps sear the beef and create the flavorful crust we’re looking for.
- Carrots, celery, and onion – A classic combo for a savory base.
- Garlic – Lightly smashed so it slowly softens and becomes sweet.
- Fresh thyme and parsley – Add a subtle herbal note without overpowering the beef.
- Beef stock – The liquid that becomes the rich cooking broth for the noodles.
- Egg noodles – The essential noodle for beef and noodles, cooked right in the broth. Talk about a one-pot meal!
The full amount of each ingredient can be found in the recipe card below.
How to Make Beef and Noodles
There are 5 steps to create this beef and noodle recipe:
Step 1: Sear the beef – Sprinkle salt and black pepper over both sides of the beef. Heat neutral oil in a Dutch oven until shimmering. Add the roast and brown well on both sides to build a flavorful crust, about 3-4 minutes per side. Remove and set it aside.
Step 2: Cook the vegetables – Add diced carrot, celery, and onion to the Dutch oven. Cook for 4-6 minutes, or until softened. Using butcher’s twine, tie together the fresh thyme and parsley stems and add them along with the smashed garlic cloves. Let everything soften together for 2-3 minutes.
Step 3: Place the beef back in – Nestle the roast back into the Dutch oven with the vegetables. Pour in beef stock, then bring the mixture to a simmer. Cover and transfer to the oven. Cook for 3 to 3 ½ hours, or until the beef is tender and easily shreds with a fork.
Step 4: Cook the noodles – Remove the beef from the pot. Discard the thyme and parsley stems. Bring the broth in the Dutch oven to a boil on the stovetop. Add egg noodles directly to the broth. Cook until tender, adding a little water only if needed. While the noodles cook, shred the beef into bite-sized pieces.
Step 5: Finish – Stir the shredded beef into the noodles and broth. Add the parsley leaves for a fresh finish.
Recipe Tips
- Use a Dutch oven – It goes from stovetop to oven and holds steady heat for slow, even cooking.
- Use all parts of the parsley – The stems add flavor while cooking, and pull out easily if you tie them together. The leaves sprinkled over the top finish the dish by balancing out the richness of the beef.
- Watch the noodles as they cook – Stir occasionally and add a splash of water if the broth reduces too quickly before the noodles are tender.
- Shred the beef while it’s still warm – It pulls apart more easily and blends back into the noodles better.
- Let the noodles stay a little saucy – They’ll continue to absorb liquid as they sit, so a looser finish in the pot is just right.
Follow These Tips
Serving & Storage
Serving – Serve warm, making sure to get plenty of broth, with a slice of bread (French bread would be great!), a green salad, or some simple roasted vegetables. Garnish with additional parsley, if desired.
Storage – Let the beef and noodles cool before storing. Keep in a sealed container in the fridge for 3-4 days. Alternatively, store in freezer-safe containers for up to 2 months. When ready to enjoy again, reheat on the stovetop over low heat or microwave until hot. If it doesn’t seem thin enough, add additional water or beef stock.
Frequently Asked Questions
Yes, you can use any type of noodle. Traditionally, this recipe uses egg noodles.
Yes, technically. While you could use whatever stock you choose, the flavor in this dish comes from the roast and the stock. Beef stock mirrors the roast and gives the final dish the rich beef flavor that makes it so good.
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Beef and Noodles
Ingredients
- 3 lbs 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.
- Sear the beef: 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 lbs chuck roast, 2 tsp kosher salt, 2 tbsp neutral oil, 1 tsp freshly ground black pepper
- Cook the vegetables: 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
- Bake: 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
- Cook the noodles: 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 of 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 to the consistency of a sauce.1 lb egg noodles
- Finish: Add the shredded beef to the noodles, sprinkle with chopped parsley leaves, and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
This is a great recipe.