As the days get shorter and the chill creeps into your bones, there's a primal urge for a meal that means business. Something warm, hearty, and unapologetically comforting. That's Beef & Noodles. It's the kind of dish that practically hums with tradition, making a house feel like a home even if it usually runs on chaos.

Now, we appreciate the dedication of folks who roll their own noodles from scratch. A noble endeavor, truly. But if your weeknight calendar looks like a war zone, we're not here to add to your burdens. Our Beef & Noodles recipe delivers all that stick-to-your-ribs flavor and cozy comfort, without turning your kitchen into a flour bomb. It's the real deal, simplified for modern life.

Cook's Notes for the Discerning Palate

• Method Mastery: While our recipe guides you through the tried-and-true stovetop method, this dish is a true chameleon. Toss it in a slow cooker for a set-it-and-forget-it victory, or employ your Instant Pot when time is truly running dry. This is about comfort on your schedule.
  
  
• Beef Choices: Our recipe calls for beef stew meat (conveniently pre-cubed for ease, which we happen to carry) or chuck roast. Both are perfect for a long simmer, becoming fall-apart tender.
  
  
• The Searing Truth: Do not, under any circumstances, skip browning that beef. That's not just color; that's flavor, building the foundational richness of true comfort.
  
  
• Leftovers: A Word of Caution: While most comfort foods love a second day, these noodles are particularly thirsty. The magic happens when they soak up all that rich broth right in the pot, making this dish truly sing the day it's made. So, if you absolutely must save some, be prepared to add a good splash of extra beef stock or water when reheating, as they'll drink up a surprising amount overnight
  
  
  

Beef and Noodles

Serves: 4–6
Active Time: 15 minutes
Cook Time: 2–2.5 hours

Ingredients

• 1 Tbsp cooking oil
• 1 ½ lbs beef stew meat or chuck roast, cubed
• ¼ cup all-purpose flour
• ¾ cup onion, chopped
• 3 garlic cloves, minced
• 4 ½ cups beef broth
• 1 cup red wine
• 1 ½ tsp dried marjoram
• ¼ tsp black pepper
• 16 oz homestyle egg noodles, frozen or fresh

Instructions

1. Brown the Meat:
   • In a bowl, sprinkle flour over the beef cubes, tossing to coat evenly.
   • In a large Dutch oven, heat oil over medium heat.
   • Working in batches, brown the coated beef in the hot oil, then set aside.
2. Cook the Aromatics:
   • In the same pot, add onion and garlic, cooking until softened, adding more oil if needed. Drain any excess fat. (A quick note: if you're using our beef, you might be pleasantly surprised there isn't much to drain. That's quality for you.)
3. Build the Stew:
   • Return the browned beef to the pot. Add the broth, wine, marjoram, and black pepper. Stir and bring to a boil, then reduce heat to a low simmer.
   • Cover and cook for 1½ to 2 hours, until the beef is tender.
4. Finish with Noodles:
   • Once the meat is tender, remove it with a slotted spoon and set aside briefly to cool.
   • Stir the noodles into the simmering broth, bringing it back to a boil. Reduce heat to low and cook, uncovered, until noodles are tender, about 20–30 minutes. Add extra broth or water to adjust consistency if needed.
5. Shred and Serve:
   • Shred the beef and return it to the pot. Stir to combine and serve hot.