Description
A comforting and satisfying one-pot dinner featuring tender beef and rich egg noodles in a savory broth.
Ingredients
Main Ingredients
- 1 lb Beef stew meat or chuck roast cut into chunks (Ground beef can also be used.)
- 12 oz Egg noodles (Wide egg noodles are preferred.)
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 4 cups Beef broth (Low sodium if possible.)
- 2 tbsp Worcestershire sauce
- 1 tsp Italian seasoning or thyme
- 1 tsp Salt (To taste.)
- 1 tsp Black pepper (To taste.)
- 2 tbsp Flour (For thickening.)
- 2 tbsp Butter or olive oil
Optional Ingredients
- 1 cup Mushrooms, sliced (Adds extra flavor.)
- 1/2 cup Sour cream (For creaminess.)
- 1 cup Peas (Can be added at the end.)
- 1/4 cup Heavy cream (For a richer finish.)
Instructions
Preparation
- Heat butter or oil in a large pot. Season the beef with salt and pepper. Add it in a single layer and let it brown.
- Toss in diced onion and cook for a few minutes until it softens. Add garlic and cook for about 30 seconds, just until it smells good.
- Sprinkle flour over the beef and stir for a minute. Slowly pour in beef broth while stirring to keep it smooth. Add Worcestershire sauce and seasoning. Bring to a gentle simmer.
Cooking
- If using stew meat or chuck, simmer covered until the beef is tender (45 to 75 minutes). Stir occasionally and add more broth if it gets too thick.
- Once the beef is tender, add the egg noodles directly into the pot. Add more broth or water if needed.
- Simmer until noodles are tender, usually 7 to 10 minutes. Stir often.
- Taste for seasoning. For creaminess, stir in sour cream or a splash of cream with the heat turned low.
Notes
Store leftovers in an airtight container for up to 4 days. You can freeze it but noodles will soften upon thawing. Reheat with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: dinner, Main Course
- Cuisine: American