Beef stew with noodles is brimming with tender beef, thick egg noodles, and hearty vegetables in every comforting bite.
Gather the family around the dinner table for this flavorful stew that will warm your soul by the spoonful. Beef noodle stew doesn't take any shortcuts to maximize flavor, but it is still easy to craft by any home cook.
Ingredients & Substitutions
- Beef stew meat - Chuck roast is ideal.
- Vegetable oil - Canola oil or olive oil are both great.
- Yellow onion
- Garlic cloves
- Sliced button mushrooms
- All-purpose flour
- Beef stock - Beef broth can be substituted.
- Worcestershire sauce
- Carrots - Frozen carrots can be used.
- Fresh thyme
- Bay leaves
- Kosher salt
- Fresh ground black pepper
- Frozen peas - Fresh peas can be used.
- Egg noodles - You can substitute your favorite pasta noodle.
How to make it
To make this beef stew recipe with noodles, begin by adding the oil, beef chunks, and chopped onion to a large Dutch oven or pot. Cook over medium high heat until the beef is seared and the onions are tender.
Add the minced garlic and cook for an additional minute, then lower the heat and stir in the flour to evenly coat the mixture. Cook the flour for two minutes, while stirring, to remove any raw flour taste. Then stir in the beef stock and Worcestershire sauce while scraping loose any bits on the bottom of the pan.
Add your sliced carrots, fresh thyme, salt, and black pepper to the pot and simmer uncovered for two hours, or until the beef is tender and the stew has thickened. Add the peas and dry egg noodles ten minutes prior to serving. Serve with crusty bread for dipping.
Storing & Reheating Leftovers
Leftover beef stew with noodles should be stored in an airtight container in the refrigerator for up to one week. It can be made in advance and frozen, but expect the noodles to soften considerably.
Reheat leftovers by warming them back up on the stovetop over medium heat, or reheat individual servings in the microwave until warmed through.
Beef Stew with Noodles
Equipment
Ingredients
- 2 pounds chuck roast cut into bite-sized chunks
- 2 tablespoons vegetable oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 8 ounces sliced mushrooms
- ⅓ cup flour
- 8 cups beef stock
- 1 tablespoon Worcestershire sauce
- 5 carrots chopped
- 3 sprigs fresh thyme approx 1 ½ teaspoon of leaves
- 2 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 cup frozen peas
- 4 ounces egg noodles
Instructions
- Set a Dutch oven or large pot on a stovetop burner over medium-high heat, then add vegetable oil, beef stew meat, and onion. Cook until the beef has browned and the onion is tender. Add garlic and cook for an additional minute.
- Stir in the sliced mushrooms and let cook until the juices release and the mushrooms are tender. Then reduce the heat to medium and add flour. Stir the flour while cooking for 2 minutes.
- Add the beef stock and Worcestershire sauce a couple of splashes at a time while stirring to incorporate into the flour without lumps forming. Repeat until all the liquid has been added. Scrape the bottom of the pot to incorporate any burnt-on browned bits into the liquid.
- Add the carrots, thyme sprigs, salt, and black pepper to the pot and simmer uncovered for 2 hours. 10 minutes prior to serving, add the dry egg noodles and peas and cook until the noodles are tender, then serve.
Leave a Reply