Grandma’s Beef and Noodles

There’s something magical about walking into a kitchen filled with the aroma of tender beef slowly simmering with herbs and rich broth. This classic beef and noodles recipe captures that cozy, homestyle comfort we all crave.

This isn’t just any beef and noodles – it’s a Midwestern masterpiece where fork-tender chunks of beef meet perfectly chewy egg noodles in a velvety, savory broth. The slow cooking process creates deep, rich flavors that’ll have everyone asking for seconds.

Ingredients

For the Beef:

• 2 pounds beef chuck roast, cut into 2-inch pieces
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil, divided
• Fine sea salt and freshly-ground black pepper

Aromatics & Liquid:

• 1 large white onion, diced
• 5 cloves garlic, minced
• 8 cups beef stock, divided
• 2 sprigs fresh thyme
• 1 large bay leaf

Noodles:

• 12 ounces wide egg noodles

Steps

1. Brown the Beef (15-20 minutes): Season beef chunks generously with salt and pepper, then toss with flour until evenly coated. Heat 1 tablespoon oil in a large stockpot over medium-high heat (375°F/190°C). Working in batches, brown beef for 3-4 minutes per side until deeply golden. A dark crust means more flavor – don’t rush this step!
2. Sauté Aromatics (5-6 minutes): Add remaining oil and onions to the pot. Cook until onions are translucent and edges begin to brown, about 4-5 minutes. Add garlic and cook 1 minute more until fragrant. Don’t let garlic burn or it’ll taste bitter.
3. Simmer (2.5 hours): Pour in 6 cups beef stock, browned beef, thyme, and bay leaf. Bring to simmer – look for gentle bubbles, not a rolling boil. Reduce heat to low (barely bubbling), cover, and cook 2.5 hours or until beef shreds easily with a fork.
4. Shred Beef (5 minutes): Transfer beef to a plate – it should pull apart with minimal resistance. Shred into bite-sized pieces using two forks. Remove and discard herbs.
5. Cook Noodles (8-10 minutes): Add remaining 2 cups stock and bring to boil over high heat. Add noodles and cook until just tender but still firm to bite (8-10 minutes). Test by tasting – don’t rely on package time alone.
6. Final Seasoning: Return shredded beef to pot. Taste and adjust seasoning – remember, you can always add more salt but can’t take it away. Serve piping hot with fresh black pepper.

Smart Swaps

• Use whole wheat egg noodles for extra fiber
• Try turkey stock for a lighter version
• Substitute mushroom stock for a vegetarian variation

Make It Diabetes-Friendly

• Use shirataki noodles to reduce carbs by 30g per serving
• Add extra vegetables like 2 cups diced celery and carrots
• Serve over cauliflower rice instead of noodles (reduces to 12g carbs per serving)

Pro Tips

• Let meat come to room temperature before browning
• Don’t overcrowd the pot when browning – meat should never touch
• For thicker broth, add 1 tablespoon cornstarch mixed with cold water at the end