There’s a moment, about two hours into simmering this homestyle beef and noodles, when my entire kitchen transforms. The sharp, savory scent of seared beef mellows into something deeply rich and sweet, carried by the unmistakable perfume of caramelized onions and herbs. It’s the smell of patience, of a slow Sunday, of pure comfort. I discovered this recipe not in a fancy cookbook, but in my quest to recreate the warm, soul-soothing feeling of my grandmother’s kitchen. When I finally got it right, that first forkful of tender beef and silky noodles swirled in that luxurious sauce wasn’t just dinner—it was a blanket for the soul. I’m so excited to share this journey with you.
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cut into 1-inch pieces
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper
- 12 ounces wide egg noodles
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Let’s talk about these ingredients, because a few choices here make all the difference. First, the beef: don’t skip the step of getting actual stew meat or chuck roast you cut yourself—it has the perfect fat content for long, slow cooking. That fat is flavor! I’ve tried this with leaner cuts, and trust me, the result is just not as soul-satisfying. The Worcestershire sauce is your secret weapon for depth; it adds a complex, savory note that plain salt can’t achieve. And for the love of cozy meals, use wide egg noodles. They hold onto the sauce in a way that thinner noodles just can’t compete with.
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Tongs
- Measuring cups and spoons
- Colander
The star of the show here is absolutely a heavy-bottomed pot or Dutch oven. I’ve made this in a thinner stainless steel pot before, and I spent the whole simmer time worrying about scorching. The Dutch oven distributes heat evenly, allowing that beef to braise gently and perfectly. Your wooden spoon is essential for scraping up all those delicious browned bits from the bottom of the pot after searing the beef—that’s called “fond,” and it’s pure flavor gold. A colander, of course, is for the noodles, but I’ll let you in on a tip later about how I like to cook them right in the sauce sometimes.
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