There’s something downright magical about a dish that comes together in no time yet feels like a warm hug on a chilly evening. Quick and Easy Beef and Noodles is just that—comfort on a plate, reminiscent of simpler times when family dinners meant sharing stories over hearty meals. I swear, every bite transports me to those cozy evenings, and with the hectic pace of life these days, who couldn’t use a little nostalgia served with a side of delicious simplicity?
Steps
- Season the beef cubes with kosher salt and black pepper until they are evenly coated.
- In a Dutch oven, heat vegetable oil over high heat and brown the beef cubes on both sides in batches. Once browned, remove the beef and set aside.
- Add butter to the Dutch oven, incorporate sliced onions with a pinch of salt, and cook on medium-high heat until the onions turn golden, about 5 minutes.
- Stir in flour and continue cooking for 2 minutes. Add garlic powder, beef bouillon paste, and beef broth, stirring until the mixture comes to a boil, then return the reserved beef to the pot.
- Cover the pot, reduce the heat to low, and allow it to simmer for about 2 hours until the meat is very tender.
- Strain the beef from the pot and set aside. Bring the broth to a boil, add the egg noodles, and cook until almost tender, slightly less than package directions.
- Stir in the reserved beef, reduce heat to low, and continue cooking until noodles are tender and beef is thoroughly heated. Adjust seasoning to taste, and serve topped with additional black pepper and optional green onions.
Ingredients
- 2 1/2 pounds of beef chuck, cut into 2-inch pieces
- 2 teaspoons of kosher salt
- 1 teaspoon of freshly ground black pepper, plus additional for garnish
- 1 tablespoon of vegetable oil
- 2 large yellow onions, sliced
- 2 tablespoons of all-purpose flour
- 1 teaspoon of garlic powder
- 1 rounded tablespoon of beef bouillon paste
- 8 cups of beef broth, divided
- 12 ounces of large egg noodles
- Sliced green onions for garnish (optional)
Nutritional Values
Calories: 3108 | Total Fat: 102g | Saturated Fat: 36g | Cholesterol: 1236mg | Sodium: 13164mg | Total Carbohydrate: 126g | Dietary Fiber: 6g | Total Sugars: 12g | Protein: 414g | Vitamin C: 12mg | Calcium: 414mg | Iron: 42mg | Potassium: 5472mg
FAQ
- Can I use a different type of beef for this recipe?
- Yes, while the recipe suggests beef chuck, you can experiment with other cuts like brisket or stewing beef. The key is to ensure the meat is cooked until it’s very tender.
- Is there a substitute for beef bouillon paste?
- If you don’t have beef bouillon paste, you can use beef bouillon cubes or even beef stock. Just make sure to adjust the salt according to your taste as these substitutes might vary in saltiness.
- Can I make this dish ahead of time?
- Absolutely! This dish can be prepared in advance. Just reheat it gently on the stove, adding a bit more broth if needed to maintain the desired consistency.
- How can I thicken the broth to make it more like gravy?
- You can create a cornstarch slurry (mixing cornstarch with a bit of cold water) and add it to the broth while it’s simmering to thicken it to your preference.
- Is there an alternative to the large egg noodles?
- Yes, if you prefer, you can use frozen egg noodles or even homemade noodles. Just adjust the cooking time as needed based on the type of noodles you choose.
Tips
- For a thicker broth, consider making a cornstarch slurry to turn it into a gravy-like consistency, especially if serving over mashed potatoes.
- If you prefer a more homemade texture for the noodles, try using frozen egg noodles instead of dry ones for a richer taste and texture.
- Ensure the beef is exceptionally tender by allowing it to simmer on low heat for the full 2 hours, and consider using a cut like ribeye for an even more tender result.
- Double-check the ingredients list for any missing items, such as butter, which is suggested in the cooking directions but not listed initially.
Equipment
- Dutch Oven – Essential for browning the beef and simmering the dish.
- Strainer – Useful for removing the beef from the broth.
- Large Cooking Pot – For boiling the noodles if not using the Dutch oven for this step.
