Easy Beef and Noodles Recipe
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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!
Ingredients
- 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 Kitchen Bouquet
- Onion
- Seasoned salt
- Flour
- Baking powder
- Eggs
- Milk
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.
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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
Ingredients
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 Kitchen Bouquet or other flavor enhancer
- 1 small onion diced
- 1 teaspoon seasoned salt optional
Egg Noodles
- 3 cups all-purpose flour plus extra for rolling noodles
- 1 ½ teaspoons baking powder
- 3 large eggs
- ¾ cup milk
Instructions
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.
Egg Noodles
- 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. Time will vary based on how thick your noodles are and how many you are using.
- Remove from the heat, cover with a lid and allow to sit for 15 to 30 minutes. The broth will continue to thicken.
Notes
- 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.
- Noodle cooking time will vary based on the type and amount of noodles you used. I allow 45 to 90 minutes when I am using homemade noodles and they will hold heat without overcooking for at least an additional hour after they are tender.
- Nutritional data provided are estimates only and will vary based on many factors.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
Delicious! And great noodles.
I cooked it using the instant pot-beef for 45 minutes, remove chunks and add 1 1/2 cups water to the sauce in pot. Add noodles and pressure cook another 15-20 minutes, add beef back in and serve. Noodles were slightly chewy in the best way.
Hi Sue!
I love your directions for using the instant pot! Now that winter is in full swing in Tulsa, I am going to have to break out my instant pot and try your way. Thanks so much for sharing, and for stopping by again to leave a review!
Cheers!
Can this be made low potassium for some one that has a high potassium level?
Hi Dennis!
The beef, flour, and milk are the ingredients with the highest potassium levels. You can reduce the amount of beef you use without any issue (you could actually skip the meat altogether and use your favorite broth). Since my first R.N. job fresh out of nursing school was in an inpatient/outpatient hemodialysis unit, so I want to put this out there for anyone else who might come across this comment, protein is pretty important when undergoing treatment and I probably wouldn’t sacrifice the meat! You can substitute water for the milk. I have never used anything besides all-purpose flour for the recipe, but it is one of the lowest potassium flours available. One serving of this recipe as written has less potassium than a serving of mashed potatoes. As a side note, my mom was a hemodialysis patient long before I went back to school for my ADN and I made this for her often, we never noticed any spikes in her labs after eating this. Hope this helps!
Great recipe- could it be canned to make smaller batches to enjoy later?
Hi Bob!
Thanks for stopping and letting us know you liked it!
I’ve never canned this recipe, I’m not a big canner. What I would do instead is freeze the uncooked noodles (after they have dried out a bit and been tossed in more flour) in freezer bags, and store the cooked beef and broth separately in freezer containers. I would reheat the beef and broth to boiling and toss in the frozen noodles.
I have frozen this after I cooked all the noodles in smaller containers too. Just let it thaw completely in the fridge before reheating on the stove using medium-low heat.
Hope this is helpful!
Not sure what happened but noodles failed. Very doughy and chewy.
Hi Mike!
I’m sorry this didn’t work for you. A couple of things could have gone wrong. Older baking powder will not give the same lift as fresh, and if you roll the noodles too thick they need a longer time to cook. Very doughy and chewy sounds to me that they may have needed a bit more liquid and time.
This is the recipe I always use when I make homemade beef n noodles. Its amazing.
Sometimes I add 1 tablespoon of finely diced green pepper with the beef. It gives it all a slight different taste.
Hi Lori!
Thanks for stopping by and leaving an awesome review and also your additions. Andy loves green peppers so I’ll have to give that a try.
Happy New Year!
Tried your beef and noodles and your dinner rolls recipe and I must say the family loved them. Will be checking out more on your site? THANKS
Hi T T!
Thanks for coming back and letting me know your family loved those recipes! I love feedback from readers. I hope you find more recipes you like.
Cheers!
Loved your Recipe for noodles,My grandma made home made noodles all the time and I loved them,but she always let them dry awhile.,Thankyou for sharing
Hi Valerie!
I’m happy you love this noodle recipe! My grandma used to do the same! I learned through impatience that there wasn’t much difference. Thanks for sharing your memory!
Happy Holidays!
Awesome recipe. There are only two of us at home now, so I half the recipe (most of it) and still can send a dinner home with my daughter when she visits, which is quite often – and I love it. I use the whole 2 lbs of chuck roast,(we, really me) love the beef. Use 1 can or 15 oz beef broth plus beef base (1 1/2 Tbsp) instead of bouillon cubes. Still use a whole small onion,and a little minced garlic, just a personal taste, The homemade noodles are fabulous. I only use half in this soup but save the other half for another time or even a chicken noodle soup or chicken and dumplings….. just roll out a little thicker. It’s easy and you really need to try it.
Hi Joann!
I’m so happy to hear that you like this, it’s one of my favorite winter recipes!
Thanks for stopping back by and leaving a review.
Cheers!
I am tickled pink to have found your recipe! My mom made this dish and it’s the most asked for by all her children! Sadly, our mom passed in 2016 and no one knew how to actually do it. I’ve tried several times but the noodles failed! I don’t think mom ever used the baking powder and milk! That might explain why the “gooey mess” is what we called slut balls. I apologize for that word but that’s what we said as kids not knowing it’s meaning other than a glob of noodles stuck together! I just made my chuck roast yesterday and I’m going to use your recipe for my noodles. So looking forward to them. Angel Blessings
Hi Kim!
I hope this recipe is just what you need to create an old family favorite.
Cheers!
What do I do with noodles if using crockpot?
Hi Tamara!
Once the broth is boiling around the edges, just add the noodles and gently poke them into the broth, replace the lid and leave them alone for an hour, stir them and test a noodle. They should be mostly cooked through and you can stir them at this point. If they need more time, just replace the lid and test every 15 minutes.
Hope this helps!
Thank you for the frozen noodle comment! This one should be pinned up top.
Hi Ali!
Happy you found the extra post info useful! So many people these days don’t like the “long winded posts!”
Cheers!