Treat yourself to the ultimate comfort food with this delightful Beef and Noodles recipe. It boasts juicy, tender beef and sweet peas, bathed in a luxuriously rich and flavorful sauce. Enjoy the epitome of coziness, served over egg noodles or mashed potatoes–it’s a satisfying meal that you’ll crave again and again.
Beef And Noodles Recipe
If you’re in need of a comforting and delicious meal, then Beef and Noodles is definitely worth trying out. It’s perfect for serving to guests, or for enjoying on a cold day when you want something hearty and warming.
What’s great about this recipe is that you can make it in either a pressure cooker or a slow cooker, so it’s really adaptable to your schedule and preferences. And with the easy-to-follow directions provided, it’s a straightforward dish to prepare.
The winning combination of tender beef and sweet peas in a rich, flavorful sauce is served over egg noodles or mashed potatoes is the perfect finishing touch.
What Cut Of Meat To Use
A good, well-marbled chuck roast is our favorite cut of meat to use for this Beef and Noodles recipe.
Chuck roast comes from the shoulder of the cow and is known for its rich, beefy flavor and tender, juicy meat. The marbling, or the flecks of fat that are interspersed throughout the meat, add to the flavor and tenderness of the dish.
Slow cooking or pressure cooking renders the meat exceptionally tender to the point that it effortlessly falls apart in your mouth.
How Do You Make Beef Noodles? (Tips)
- Use a well-marbled chuck roast which will result in tender, juicy meat.
- Don’t rush searing the beef. This will help create a crispy exterior that adds depth to the overall dish.
- To avoid an overly salty sauce, it’s crucial to opt for a high-quality, low-sodium beef broth. Among the different store-bought brands available, Swanson’s is our top pick for beef broth as its quality sets it apart from the rest.
- Don’t skimp on the sautéing step. Sautéing the onions and garlic until they are soft and fragrant will ensure that the flavors develop well. It also allows the opportunity to scrape up the fond left behind by the meat. See “quick tip” box below.
Quick Tip
Fond refers to the delicious caramelized remnants at the bottom of a pan once you’ve seared meat or veggies. The heat makes the proteins and carbohydrates break apart and congregate into scrumptious browned bits, which add loads of flavor to the recipe. This is why we sear the beef and scrape up anything left in the pan afterward!
Beef and Noodles Recipe FAQs
How can I thicken my Beef and Noodles?
- To thicken the sauce without altering the flavor, remove some cooking liquid after cooking the beef, whisk it with flour to form a slurry, then return it to the pot and stir until thickened.
How do you spice up Beef and Noodles?
- Try these ideas: add some crushed red pepper to make it spicy, use spices and dried herbs to add flavor, and put in fresh herbs like parsley or thyme to make it fresh and tasty.
Storage
Beef And Noodles Recipe Storage
Store noodles and the saucy beef in separate airtight containers in the fridge for 3-5 days. Since the sauce will thicken as it sits in the refrigerator, you can thin it by adding a splash of heavy cream or beef broth when reheating. Reheat sauce in a small pot over low heat, stirring occasionally.
It’s important to note that this recipe doesn’t freeze very well. The dairy in the sauce can separate when frozen, which can affect the overall texture and flavor of the dish. If you do choose to freeze it, be sure to let it thaw completely in the refrigerator before reheating.
What To Serve With Creamy Beef and Noodles
Creamy Beef and Noodles are typically served with a variety of sides that complement its rich and savory flavor. Here are some popular serving suggestions for this delicious meal:
- Mashed potatoes: A creamy, buttery mashed potato side dish is the perfect way to soak up the delicious sauce.
- Noodles: Egg noodles, wide noodles, or even pasta make a great base for the creamy beef-filled sauce.
- Bread: A crusty loaf of bread or even some soft dinner rolls present the perfect way to mop up any remaining sauce on your plate.
- Rice: Serve the creamy beef over a bed of steaming white rice or fluffy brown rice. A bed of farro would also be unique and delicious!
- Vegetables: Steamed or roasted vegetables such as carrots, broccoli, or green beans, make for a healthy and flavorful addition to the meal.
- Salad: A crisp green garden salad is a great way to add some freshness to the meal and balance out the richness of the cream sauce.
More Comforting Dinner Recipes
- Shepherd’s Pie with a mashed potato topping
- Chicken Noodle Casserole with a crunchy topping
- Chili Con Carne with tender beef
- Chicken Stew with potatoes and veggies
- Shredded Beef Enchiladas made in the slow cooker or pressure cooker
Beef and Noodles Recipe
Equipment
- Large pot
- Instant Pot or Crock-Pot
Ingredients
- 2-1/2 pounds chuck roast see note 1
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups chopped yellow onion
- 1 tablespoon minced garlic
- 1-1/4 teaspoon dried parsley
- 1-1/4 teaspoon paprika
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3/4 teaspoon onion powder
- 2 tablespoons Dijon-style mustard
- 1-1/2 tablespoons Worcestershire sauce
- 1 cup lower sodium beef broth see note 2
- 1/3 cup flour
- 1 cup heavy cream
- 1 (10-ounce) bag frozen peas
- 1 teaspoon beef bouillon powder optional
- 1 tablespoon red wine vinegar optional
- Fresh thyme optional
- 1 package (16-ounce) egg noodles or mashed potatoes
Instructions
- Remove the beef from its packaging and pat dry all over with a paper towel. Cut beef into 1-1/2-inch cubes. Season with salt and pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed pan over high heat. Add beef in a single layer. Don't crowd the pan, you'll need to sear the meat into a few batches. Let it sear nicely on each side—about 4 minutes total. Remove and repeat with the rest of the beef, adding more oil as needed. Transfer seared beef to a separate bowl and set aside for now.
- Once all the beef is seared, remove the pan from heat and let it cool for 2–3 minutes. Do not wipe out the pan. Return the pan to the stovetop and set the heat to medium-high and add the butter. Once the butter is melted, add the onion and garlic. Sauté until golden, about 3–5 minutes. Scrape up all the browned bits on the bottom of the pan while mixing. Use a spatula to scrape every bit from this pan into the Instant Pot or Crock-Pot.
- Add all the seasonings, dried parsley, paprika, dried oregano, thyme, onion powder, Dijon-style mustard, Worcestershire sauce, and beef broth to the pot. Stir well then return the beef, along with any juices in the bowl. Stir gently, pressing beef below the liquid as much as possible.
- If using an Instant Pot, close the lid and pressure cook at high pressure for 35 minutes, followed by a 10-minute natural release (wait 10 minutes then manually release the remaining pressure). If using a Crock-Pot, cook on low for 8 hours, or on high for 5 hours.
- When the beef is nearly finished, follow the package directions to cook the egg noodles or prepare mashed potatoes.
- Once the beef cooking time is done, open the lid and stir. Add 1/3 cup flour to a separate bowl. Remove about ½ cup liquid (none of the beef) from the Instant Pot/slow cooker and add to the bowl with flour. Whisk briskly with a fork until you have a smooth, thick mixture. Use a spatula to transfer this thickened mixture and the heavy cream to the pot. Stir in the peas.
- Taste and add beef bouillon if additional saltiness is needed. Taste again and add additional salt and pepper as needed. Add in red wine vinegar if you'd like a hit of acidity, you can't taste it, but it adds a nice balance. Stir through and serve over cooked egg noodles or mashed potatoes. Garnish with fresh thyme or parsley if desired. Enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
