Beef and Noodles

Cozy Beef and Noodles

This cozy, skillet-style Beef and Noodles recipe is pure comfort food—rich beef, tender egg noodles, and a savory pan sauce that hugs every bite. If you enjoy slow-simmered, deeply flavored beef, try the inspiration from this braised beef neck bones approach to deepen the flavor even more.

Why You’ll Love This Beef and Noodles

• Classic comfort flavor that feels like a hug in a bowl
• One-pot or skillet-friendly for easy weeknight cooking
• Great for meal prep and reheats beautifully for lunches
• Family-friendly — picky eaters usually love the tender beef and noodles

Ingredients Needed

Protein

• 1 lb beef (cut into bite-sized pieces)

Pasta

• 2 cups egg noodles

Aromatics

• 1 onion (chopped)
• 2 cloves garlic (minced)

Liquids & Sauces

• 2 cups beef broth
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce

Seasoning & Oil

• Salt and pepper to taste
• Olive oil for cooking

Garnish

• Fresh parsley (optional, for garnish)

Step-by-Step Instructions

1. In a large skillet or pot, heat olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until soft.
2. Add the beef pieces to the skillet, season with salt and pepper, and cook until browned on all sides.
3. Pour in the beef broth, soy sauce, and Worcestershire sauce. Bring to a simmer and cover. For a different beef-forward twist, try techniques from a savory corned beef and cabbage bake.
4. Let it cook for about 30 minutes until the beef is tender.
5. Meanwhile, cook the egg noodles according to package instructions.
6. Drain the noodles and add them to the beef mixture. Stir well to combine.
7. Serve hot, garnished with fresh parsley if desired.

Serving Suggestions Beef and Noodles

Serve this dish with a crisp green salad or steamed veggies to balance the richness. For an easy weeknight combo, pair with buttered green beans and crusty bread to sop up the sauce. Finish the meal with a simple sweet treat like chocolate and raisin treats for a nostalgic dessert.

Tips for Success Beef and Noodles

• Brown the beef well: a good sear adds savory depth.
• Low and slow: simmer gently until the beef is fork-tender—don’t rush it.
• Salt at the end: adjust salt after the broth reduces to avoid over-salting.
• Use fresh noodles or al dente: slightly undercook the noodles if you’ll simmer them briefly with the beef to avoid mush.
• Thicken if needed: stir in a slurry of 1 tbsp cornstarch + 2 tbsp water to thicken the sauce.

variation (if any)

• Slow cooker: brown beef and aromatics, then transfer to a slow cooker with liquids and cook on low 6–8 hours; stir in cooked noodles at the end.
• Creamy version: finish with 1/2 cup sour cream or heavy cream for a richer sauce.
• Veggie boost: add sliced mushrooms, carrots, or peas in step 3 for extra color and nutrition.

FAQs

Q: Can I use ground beef instead of bite-sized pieces?
A: Yes — brown the ground beef with onions and garlic, drain excess fat, then continue with the recipe. Cook time will be shorter.

Q: How long will leftovers keep?
A: Stored in an airtight container, leftovers keep 3–4 days in the refrigerator and reheat well in a skillet or microwave.

Q: Can I make this gluten-free?
A: Use gluten-free egg-style noodles or rice noodles, and swap soy sauce for tamari or a gluten-free soy alternative.

Q: What cut of beef works best?
A: Chuck or stew meat is ideal because it becomes tender with simmering. Sirloin tips also work if you prefer a leaner cut.