This recipe for beef and noodles uses 1.5 pounds of chopped beef stew meat. Not only is stew meat easier to find and more affordable, I’ve found that 1.5 pounds is the right amount for 2 dinners and 2 lunches leftover the next day.<\/p>\n\n\n\n

The Ingredients<\/h2>\n\n\n\n
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Stew Meat<\/strong>. Look for a 1.5 pound package of beef stew meat. If you don’t see any in the meat case, ask the butcher to chop up a chuck roast for you.<\/li>\n\n\n\n
Salt and Pepper<\/strong>. We will generously salt the meat when we flour it with 1\/2 teaspoon of salt and 1\/2 teaspoon of freshly ground black pepper.<\/li>\n\n\n\n
Flour<\/strong>. Coating the meat in 2 tablespoons of flour before cooking is what gives body to the final sauce in this dish. The flour sticks to the meat and the bottom of the pan, and so when we add the liquid (beef stock and wine), it releases and thickens into a rich sauce.<\/li>\n\n\n\n
Oil<\/strong>. Just two tablespoons of your favorite cooking oil. For this recipe, I used avocado oil, but anything is fine.<\/li>\n\n\n\n
Onion<\/strong>. One very large yellow (not sweet) onion sliced in half, and then sliced into half-moon shapes.<\/li>\n\n\n\n
Garlic<\/strong>. Three cloves of fresh garlic, minced.<\/li>\n\n\n\n
Beef Stock<\/strong>. You need 5 cups of store-bought beef stock or homemade beef stock.<\/li>\n\n\n\n
Red Wine<\/strong>. Adding 1 cup of dry red wine adds so much flavor to this dish, but if you don’t like to cook with alcohol or don’t have any on-hand, simply replace this with an additional cup of beef stock.<\/li>\n\n\n\n
Egg Noodles<\/strong>. Grab the 12-ounce bag of dried egg noodles from the pasta aisle. You can use the no-yolk ones if you prefer, but I like the real ones!<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make Simple Beef and Noodles<\/h2>\n\n\n\n
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First, combine the chopped stew meat with the 2 tablespoons of flour, 1\/2 teaspoon of salt and 1\/2 teaspoon of pepper in a large bowl. Toss very well to combine.<\/p>\n<\/div>\n\n\n\n
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Meanwhile, head the oil over medium-high heat in a large pan with a very wide bottom. If you don’t have a wide pan, sear the meat it two batches. Add the meat and cook until golden brown on both sides (it will easily release from the bottom of the pan when it’s ready to flip). This takes about 5 minutes per side.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Remove the meat from the pan and set aside on a plate (or the lid of the pan). Add the sliced onions, and cook until softened, about 5 minutes. Add the garlic and saute for 30 seconds.<\/p>\n<\/div>\n\n\n\n
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Finally, add the meat back to the pan, along with 3 cups of the beef stock and the wine. Cover, and keep this mixture at a simmer until the meat is tender (about 2 hours).
Then, add the remaining 2 cups of beef stock and the egg noodles, cooking until done.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Beef and Noodles Recipe Variations<\/h2>\n\n\n\n
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Beef <\/strong>– The best cut of meat to use for this recipe is chopped beef chuck roast. This is typically what a package of stew meat contains, though it might have other leaner pieces mixed in. Buy whatever is convenient for you!<\/li>\n\n\n\n
Noodles<\/strong> – This recipe is classically made with egg noodles. I have not tested it with the fresh egg noodles from the freezer, and I worry they wouldn’t absorb as much liquid. So, use the dried ones from the pasta aisle. The yolk-free ones and regular ones work equally well, but my preference is the ones with the yolk.<\/li>\n\n\n\n
Wine<\/strong> – If you don’t like to cook with wine, use an equal amount of beef broth in its place.<\/li>\n<\/ul>\n\n\n\n
How to Store\/ Make Ahead:<\/h2>\n\n\n\n
This recipe for beef and noodles is even better leftover, and keeps in the fridge in an airtight storage container for up to 3 days. You can freeze it for up to 3 months in freezer storage containers. To defrost, move to the fridge overnight, and then heat in the microwave until steaming hot.<\/p>\n\n\n\n
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