bourbiza mohamed
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Craving something that’ll warm you up from the inside out? This Beef and Noodles recipe is the perfect mix of juicy, tender beef and hearty noodles, all wrapped up in a rich, savory sauce.
Easy Beef And Noodles
When I think of the ultimate comfort food, my mind instantly goes to this Beef and Noodles recipe. It’s a no-fuss dish that brings together melt-in-your-mouth beef and perfectly tender noodles, enveloped in a rich, flavor-packed sauce. Every bite is a delightful blend of homely warmth and culinary magic, making it a go-to recipe in my kitchen for those evenings when you just need something deeply satisfying and deliciously hearty.
- Chuck Roast: If you can’t find chuck roast, stewing beef is a great alternative.
- Salt and Pepper: Feel free to adjust according to your taste.
- Vegetable Oil: Feel free to substitute with olive oil.
- Onion: Adds a sweet, aromatic base. Shallots are a great substitute.
- Garlic: Use as much or as little as you like. If you don’t have any fresh garlic, a half teaspoon of garlic powder can substitute.
- Beef Broth: Opt for a low sodium broth. You can replace with chicken or vegetable broth.
- Worcestershire Sauce: It’s like a flavor booster! Soy sauce is a good substitute.
- Dried Thyme: Feel free to swap it with rosemary or even Italian seasoning for a twist.
- Bay Leaves: If you don’t have these, it’s okay to omit them.
- Cornstarch and Water (for slurry): This thickens our sauce. Arrowroot powder is a good substitute for cornstarch.
- Egg Noodles: You can use other pasta types like fettuccine, spaghetti or even tagliatelle.
First off, season your beef cubes with salt and pepper. Heat some vegetable oil in a large pot or Dutch oven and brown the beef. You may need to do this in batches if your pot isn’t big enough. Once browned, remove the beef and set it aside.
To the same pot, add your chopped onions. Cook them until they’re translucent and sweet-smelling, then stir in the garlic for just a minute. Remember, we don’t want the garlic to burn and turn bitter.
Now, pour in a bit of beef broth to deglaze the pot, scraping up those tasty browned bits from the bottom. Add the beef back in, followed by the rest of the broth, Worcestershire sauce, thyme, and bay leaves. Bring it to a boil, then reduce the heat to let it all simmer for a couple hours until the beef is nice and tender.
In a small bowl, mix together cornstarch and water to make a slurry. Stir this into your pot to thicken the broth into a luscious sauce. It’s a simple trick but makes all the difference.
While your beef is simmering away, cook the egg noodles in a separate pot according to the package instructions. Drain them once they’re done.
To bring it all together, serve the beef and its rich sauce over your cooked noodles. Garnish with some fresh parsley for a pop of color and freshness.
How To Serve
When it comes to serving up this Beef and Noodles dish, the sides can really elevate the whole meal. I like to pair it with something that complements its rich, hearty flavor without overpowering it. Here are some suggestions:
20 minutes
Easy Garlic Bread
20 minutes
Skillet Green Beans
45 minutes
Quick Yeast Dinner Rolls
10 minutes
Creamy Cucumber Salad
Frequently Asked Questions
Can I make this dish in a slow cooker?
Yes, you can! Brown the beef as per the instructions, then transfer it along with the onions, garlic, broth, Worcestershire sauce, thyme, and bay leaves into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Thicken with the cornstarch slurry before serving.
Is it possible to use a different type of meat?
Absolutely! If chuck roast isn’t available, feel free to use other cuts of beef that are good for slow cooking, like brisket or round roast. Even ground beef can work in a pinch for a quicker version of the dish.
Is it possible to make this recipe ahead of time?
Absolutely! You can cook the beef and sauce a day in advance and store it in the refrigerator. When you’re ready to serve, reheat the beef and sauce, cook your noodles fresh, and combine.
Expert Tips
- Sear the Beef Well: Take your time to brown the beef cubes properly. This step adds a rich depth of flavor to the dish, so don’t rush it.
- Use Low-Sodium Beef Broth: Opt for low-sodium broth to control the saltiness of the dish. You can always add more salt, but you can’t take it away.
- Stir the Cornstarch Slurry Well: Before adding the cornstarch slurry to the pot, ensure it’s well mixed and smooth. This prevents clumps and ensures a silky sauce.
- Cook Noodles Separately: Always cook the egg noodles separately to avoid them becoming mushy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in a pot over medium heat until warm, adding a splash of broth or water if the sauce has thickened too much in the fridge.
More Beef Recipes To Try
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Beef And Noodles
This Beef and Noodles recipe is the epitome of comfort food, featuring tender, slow-cooked beef and soft egg noodles drenched in a rich, savory sauce. It’s a simple yet hearty meal that’s perfect for warming you up on a chilly evening. Plus, it’s easy enough for any night of the week.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set aside.
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In the same pot, add the chopped onion and cook until translucent. Add the garlic and cook for an additional minute.
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Pour in a bit of the beef broth to deglaze the pot, scraping up any browned bits. Add the browned beef back to the pot. Pour in the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and let the beef simmer for about 2 hours, or until it is tender.
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In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the pot to thicken the broth slightly.
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In a separate pot, cook the egg noodles according to package instructions. Drain.
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Serve the beef and sauce over the cooked egg noodles. Garnish with chopped fresh parsley.
Notes
- Browning in Batches: For the best flavor, brown the beef in batches to ensure each piece gets properly seared without overcrowding the pot.
- Deglazing the Pot: Use a bit of the beef broth to deglaze the pot after cooking the onions and garlic. This step is crucial for incorporating all the flavorful bits into the sauce.
- Adjusting Thickness: You can easily adjust the thickness of the sauce with the cornstarch slurry. Add more for a thicker sauce or less for a thinner consistency.
- Leftovers Storage: Store any leftovers in an airtight container in the fridge. They’ll keep well for up to 3 days.
Nutrition Information
Serving: 1servingCalories: 572kcal (29%)Carbohydrates: 48g (16%)Protein: 40g (80%)Fat: 24g (37%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 152mg (51%)Sodium: 503mg (22%)Potassium: 1050mg (30%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 68IU (1%)Vitamin C: 3mg (4%)Calcium: 64mg (6%)Iron: 5mg (28%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
