Old Fashioned Beef and Noodles is chunks of chuck roast browned in a Dutch oven, then simmered low and slow in beef broth with onion, garlic, Worcestershire sauce, thyme and bay leaves until the beef is fork-tender. A cornstarch slurry turns the broth into a savory brown gravy, and everything gets spooned over egg noodles. It serves 6.
How to make it: Brown the seasoned beef in batches, soften the onion and garlic in the same pot, then add the broth and seasonings, cover, and simmer for about 2 hours. Thicken the gravy, cook the noodles, and serve the beef and gravy on top.
Why You’ll Love It
- A short, simple list: beef, broth, onion, garlic, a few pantry seasonings and a bag of egg noodles.
- Fork-tender beef: the chuck simmers covered until it falls apart easily.
- Gravy from scratch: the broth the beef cooks in becomes the gravy, with no packet or canned soup.
- Mostly hands-off: once the lid goes on, the pot does the work for about 2 hours.
Ingredient Notes
Chuck roast: Two pounds, cut into 1-inch cubes. Beef stew meat works too (see the FAQ).
Beef broth: Four cups of low-sodium broth. With so few ingredients in the pot, a good-quality beef stock makes a real difference.
Egg noodles: A 12-ounce bag. Store-bought wide egg noodles are the easy choice, and you can make your own (see Tips for Success).
Ingredients
- 2 pounds chuck roast, cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth, low sodium
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons cornstarch
- 3 tablespoons water
- 12 ounces egg noodles
- Fresh parsley, chopped, for garnish
How to Make Old Fashioned Beef and Noodles
1. Brown the beef. Season the beef cubes with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches on all sides, then move it to a plate.
2. Cook the onion and garlic. Add the onion to the same pot and cook until translucent. Add the garlic and cook 1 minute more.
3. Simmer the beef. Pour in a splash of the beef broth and scrape up the browned bits from the bottom of the pot. Return the beef and its juices to the pot with the rest of the broth, the Worcestershire sauce, thyme and bay leaves. Bring to a boil, then lower the heat, cover and simmer for about 2 hours, until the beef is fork-tender and shreds easily with a fork.
4. Thicken the gravy. Stir the cornstarch and water together in a small bowl until smooth. Stir the slurry into the pot to thicken the broth slightly, then remove the bay leaves.
5. Cook the noodles. While the beef finishes, cook the egg noodles in a separate pot according to the package directions, then drain.
6. Serve. Spoon the beef and gravy over the noodles and garnish with chopped parsley.
Fork-Tender Beef and a Gravy That Coats the Noodles
Start with a cut made for braising. Chuck roast and sirloin are both marbled with fat and turn extra tender when they cook low and slow.
Keep it low and covered. After the boil, turn the heat down until the broth just bubbles, put the lid on, and leave it. About 2 hours is right for 1-inch cubes; larger 2-inch chunks can take 2 1/2 hours. Don’t rush this part. The beef needs the time to turn tender.
Use the fork test. Pull a piece apart with two forks. When it shreds easily, it’s ready. If it still resists, put the lid back on and keep simmering.
Thicken the gravy your way. The cornstarch slurry in step 4 thickens the broth slightly. Another way is to sprinkle 2 tablespoons of flour over the softened onions, stir for 1 minute, then slowly stir in the broth; the gravy thickens as the beef simmers.
Adjust at the end. If the gravy is still brothy, stir in a few teaspoons of extra slurry made from equal parts cornstarch and cold water. If the noodles look dry, loosen them with a little more beef broth.
Tips for Success
Do I have to brown the beef first?
It’s optional when you’re short on time, but browning and caramelizing the beef adds rich flavor.
How do I keep it from tasting too salty?
Start with low-sodium broth and hold off on extra salt until the end. The saltiness depends on the stock you use, so taste the gravy once the noodles are cooked and add salt, pepper, a pinch more thyme or a dash of Worcestershire as needed.
Can I use homemade egg noodles?
Yes. Store-bought wide egg noodles are the easy shortcut, but a simple dough of 2 cups of flour, 2 eggs, 3 tablespoons of milk, melted butter and salt works too. Knead it until smooth, rest it at least 30 minutes, roll it 1/8 inch thick and cut 1/4-inch strips. Add them to very hot broth a handful at a time, stirring gently so they don’t stick, and keep extra hot broth ready, because they soak up a lot of it.
Variations
- Noodles cooked in the pot: when the beef is tender, lift it out, shred it with two forks and discard the bay leaves. Add 2 more cups of beef broth to the pot, bring it to a boil over high heat, add the noodles and cook, stirring now and then, until al dente. Take the pot off the heat, stir the beef back in and season to taste.
- Slow cooker: sear a whole 3- to 4-pound chuck roast for 3 to 4 minutes per side, then cook it with the onion, garlic, broth, Worcestershire and seasonings on HIGH for 3 to 4 hours or LOW for 5 to 6 hours, until it falls apart easily. Break the beef into bite-size pieces and make the gravy from the cooking liquid. Always thaw the beef before it goes in.
- Beef tips and noodles: use 2 pounds of beef stew meat, add 1 tablespoon of soy sauce and 1/2 teaspoon of paprika with the Worcestershire, and toss the drained noodles with 2 tablespoons of butter.
- Over mashed potatoes: spoon the beef, noodles and gravy over a mound of mashed potatoes.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Thaw frozen leftovers in the refrigerator. Reheat covered on the stove or in the microwave until it reaches 165°F; FSIS says to bring gravies to a rolling boil. Add a splash of beef broth if the noodles have soaked up the gravy. Don’t reheat leftovers in a slow cooker. If you stirred in cream, keep in mind that cream sauces don’t freeze well.
What to Serve With It
Serve it with crusty bread or a side of peas, and finish each plate with extra black pepper and parsley. For a slow cooker shortcut, try slow cooker Amish beef and noodles, made with gravy mix and cream of mushroom soup, or slow cooker 4-ingredient beef and noodles. If you like beef in gravy over noodles, there’s melt in your mouth beef tips with mushroom gravy and homemade beef stroganoff. For more braised beef, make slow cooker pot roast with gravy or Instant Pot beef stew.
Frequently Asked Questions
What ingredients go in beef and noodles?
Chunks of chuck roast, beef broth, onion, garlic, Worcestershire sauce, dried thyme, bay leaves, cornstarch to thicken the gravy, and egg noodles, with salt, pepper and parsley to finish.
What kind of sauce goes with beef and noodles?
A savory brown gravy made from the beef broth the meat simmered in. Thicken it with a cornstarch slurry, with flour stirred into the onions, or with a butter and flour roux.
What can I add to beef and noodles to make it better?
Stir in a splash of heavy cream for a creamy sauce, sauté mushrooms, carrots or celery with the onion, or wilt baby spinach or kale into the pot just before serving. Rosemary, sage, oregano or tarragon can join the thyme, and grated Parmesan works stirred in or sprinkled on top.
Can I use beef stew meat instead of chuck roast?
Yes. Use 2 pounds of stew meat in 1-inch pieces. Covered at a low simmer, it can be fork-tender in about 1 1/2 hours, so start checking it early.
Final Notes
Give the beef its time, test it with a fork, and adjust the gravy before the noodles go on the plate. If you have a question or make this, tell me how it turned out in the comments.
Old Fashioned Beef and Noodles
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 2 pounds chuck roast cut into 1-inch cubes
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups beef broth low sodium
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons cornstarch
- 3 tablespoons water
- 12 ounces egg noodles
- fresh parsley chopped, for garnish
Instructions
- Season the beef cubes with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches on all sides, then move it to a plate.
- Add the onion to the same pot and cook until translucent. Add the garlic and cook 1 minute more.
- Pour in a splash of the beef broth and scrape up the browned bits from the bottom of the pot. Return the beef and its juices to the pot with the rest of the broth, the Worcestershire sauce, thyme and bay leaves. Bring to a boil, then lower the heat, cover and simmer for about 2 hours, until the beef is fork-tender and shreds easily with a fork.
- Stir the cornstarch and water together in a small bowl until smooth. Stir the slurry into the pot to thicken the broth slightly, then remove the bay leaves.
- While the beef finishes, cook the egg noodles in a separate pot according to the package directions, then drain.
- Spoon the beef and gravy over the noodles and garnish with chopped parsley.
