Beef and Noodles is the ultimate comfort food with tender beef pieces and homemade egg noodles cooked in a delicious broth that makes its own gravy. This one-pot meal is super easy to make from scratch.
This recipe is one of my all-time favorite classic comfort foods. Beef and Noodles smells great as the beef simmers for hours before adding the homemade noodles to the delicious beef broth.
It is a hearty rib-sticking meal that you can serve with just bread and butter or a simple veggie side dish. This freezes well too, so you can cook it up and serve a crowd or you can freeze some for quick meals later!
- Chuck roast — You can use a different cut of beef here, but this is my preferred option.
- Condensed beef broth
- Beef bullion cubes
- A beef flavor enhancer like Gravy Masher or Beefer Upper
- Seasoned salt
- Baking powder
The last four ingredients are for the homemade egg noodles and are so worth the extra work! You can use dried noodles, but these fluffy dumpling noodles really absorb the flavor for a more savory dish.
How to Make Beef and Noodles
This recipe can totally be made on the stovetop or in a slow cooker!
- First, combine your beef, beef broth, beef flavor enhancer, seasoned salt (optional but definitely worth it), and onion in a pot with enough water to cover the beef. Let it simmer for at least 2 hours but 4 is better.
- Now, time to make the noodles! Mix your flour and baking powder in one bowl and milk and eggs in a second bowl. Mix the wet ingredients into the dry until smooth. You may need to knead the dough a few times during the mixing to get it fully combined.
- Ready to roll! Dust your surface with flour and roll the dough slightly thinner than you want your finished noodles. They will rise as they cook from the baking powder in the boiling broth. Then, cut the noodles into strips and let them dry a bit before proceeding.
- Once the beef has simmered for hours, add enough water to cover the beef again and bring to a boil. Then, add the noodles a small handful at a time and stir in between additions. This prevents the noodles from sticking to each other and making a gooey mess! The idea is to let the liquid come back to a boil before adding more noodles so that the ones in the pan can start to firm up and form a kind of protective outer layer.
- When all the noodles have been added, reduce the heat to a low boil and continue cooking and stirring frequently until the noodles are done. This will take longer for thicker noodles. Serve as soon as the noodles are done!
How to Make Beef and Noodles in a Crockpot
A slow cooker can be used for this recipe, but be warned, the temperature needs to be blazing hot to cook homemade noodles at the end. I recommend making the beef all day in the Crockpot and transferring to a pot to finish if you can.
First, combine the beef pieces, beef broth, bouillon cubes, beef enhancer, onions, and extra water in the crock and set to high for 4 hours or low for 6 to 8 hours.
Then, once the beef is tender, kick it onto high and when the broth starts to bubble around the edges toss in the egg noodles and give it a stir. Put the lid on and continue to cook on high, stirring occasionally until the noodles are tender.
Do not stir them as often as you would when cooking on the stovetop because you will destroy the noodles! The timing on this will vary depending on the thickness of the noodles you used.
How to Make Egg Noodles
Homemade egg noodles are simple to make. It just takes a couple of basic pantry ingredients: flour, eggs, milk, and baking powder. Baking powder doesn’t even have to be used in a pinch. It just makes the noodles a little thicker.
To make homemade egg noodles, mix your flour and baking soda in one bowl and your milk and eggs in a second bowl. There is no salt added to these noodles, they will pick up the flavor and salt from the broth.
Then, add the wet ingredients to the dry ingredients (Photo 1) and mix well. It may take some kneading to get it all mixed in by hand.
I use the food processor. If you’re using a food processor for these noodles, add the four and baking powder to the bowl and turn it on. With the processor running I pour in the egg and milk mixture. Process just until a ball forms.
Once your dough is done, sprinkle a work area with flour and roll the dough out into the thickness you want. (Photo 3) If you used baking powder they will be almost double the thickness you have rolled them, so keep this in mind as you’re rolling.
If your dough starts to stick to your surface, add a little more flour.
Cut the noodles into strips about 1/4- to 1/2-inch thick slices, then cut those into desired lengths. (Photo 4) I like them to be about 3 to 4 inches long. A pizza wheel cutter works great for this job!
Toss the noodles with any excess flour from the work area or lightly coat with additional flour and toss. (Photo 5) Set the noodles aside until you are ready to use them. These noodles can be left to dry for up to 6 hours.
Egg Noodle Substitutes
Frozen egg noodles can be used in place of homemade noodles.
The next best alternative is thick dried kluski noodles if you are lucky enough to have them in your area.
If all you have are the skinny thin egg noodles like the ones people use in soup, the cooking time will be super short for the noodles and you will need to thicken the broth at the end.
Be careful not to overcook these noodles. Follow the package directions for cooking time. You can also cook thinner noodles separately, thicken the broth with a cornstarch slurry, and serve over the cooked noodles.
How to Store Leftovers
Beef and Noodles can be refrigerated in a sealed container for up to 4 days or frozen for up to 3 months.
Allow frozen noodles to thaw before attempting to reheat, or the noodles will break apart as you stir.
The best way to reheat Beef and Noodles is to warm a little beef broth or water in a pan, bring it up to a simmer and add the noodles to the pan. This will help loosen the noodles and prevent too much breakage.
Microwaving is faster, but it will definitely dry out some of the noodles on the edges of the bowl. Heat for about a minute and stir, then heat for another minute.
Any way you choose to reheat leftover beef and egg noodles will benefit from the addition of extra liquid.
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Beef and Noodles
Beef and Broth
- 2 pounds chuck roast silver membrane removed, cut into 1-inch cubes
- 2 cans condensed beef broth
- 4 beef bouillon cubes
- 1 tablespoon gravy master or Beefer-Upper
- 1 small onion diced
- 1 teaspoon seasoned salt optional
Beef and Broth
- STOVETOP: Combine roast cubes, beef broth (undiluted), beef flavor enhancer, seasoned salt, and onion in a large saucepan. Add just enough water to cover the beef. Bring to a boil. Reduce heat to simmer and simmer 2 to 4 hours or until beef is tender. CROCKPOT: Place roast, broth, flavor enhancer and onion in a crockpot and cook over high heat for 4 to 6 hours or until meat is tender.
- In a large bowl, combine flour and baking powder. Stir to combine.
- Combine eggs and milk in a separate bowl and mix to combine.
- Stir until smooth. You may need to knead it a few times.
- Lightly dust a work surface with flour. Roll dough out to desired thickness, slightly thinner than you want the cooked noodles as they will swell.
- Cut dough into strips or desired shape. Frozen egg noodles or dried kluski noodles can be used instead.
Beef and Noodles
- Bring broth to a boil, and drop in noodles. Reduce heat to medium low and cook until noodles are tender.
- Homemade Egg Noodles can be mixed with a mixer. Additionally, the dough can be mixed in a food processor. Add the the flour and baking powder to the bowl and turn the machine on. While the machine is running add the milk and egg mixture through the top and run just until a ball forms.
- Homemade Egg Noodles can be replaced by frozen egg noodles or dried thick kluski noodles.
- Nutritional data provided are estimates only and will vary based on many factors.