This Beef Stew with Noodles is a warm and hearty dish, packed with tender beef, delicious veggies, and comforting noodles. It’s like a big hug in a bowl!
I love how simple it is to make. Just throw everything into a pot and let it simmer. Plus, nothing beats a cozy dinner when the weather is chilly! 🍲
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews because it becomes tender during cooking. You can substitute with brisket or round if needed. I recommend sticking to cuts that have some fat for a richer flavor.
Onion: Onions add depth to the stew. If you’re in a pinch, shallots or leeks can work as alternatives. I usually prefer sweet onions for a milder taste.
Vegetables: Carrots and celery are classic, but you can add potatoes, parsnips, or even green beans for variety. I love throwing in some mushrooms for a heartier texture!
Broth: Low-sodium beef broth is best for controlling salt levels. Chicken broth or vegetable broth can be used as substitutes, but they will change the flavor slightly.
Noodles: Egg noodles are traditional, but feel free to use wide rice noodles or even spiralized zucchini for a lighter option. I appreciate the texture of egg noodles, as they soak up the stew’s flavor well.
How Do I Make Sure My Beef is Tender in the Stew?
Tender beef is key for a great stew! Start by browning the beef well. This adds flavor through caramelization. Here’s how to do it:
- Cut the beef into 1-1.5 inch cubes and season with salt and pepper.
- Heat a heavy pot over medium-high heat and add oil. Work in batches to avoid crowding the pan.
- Brown each piece for 4-5 minutes on all sides. Remove and let it rest before returning to the pot.
Low and slow cooking is next! Let the stew simmer for 1.5 to 2 hours until the beef is fork-tender. Patience is key here!
Beef Stew with Noodles
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-1.5 inch cubes
- Salt and pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 2 ribs celery, sliced
- 4 cups beef broth (preferably low sodium)
- 1 cup water (optional, adjust as needed)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup frozen peas
For the Noodles:
- 3 cups egg noodles or wide egg noodles
For Thickening and Garnish:
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter (optional, for thickening/gravy finish)
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This comforting beef stew takes about 20 minutes to prepare and approximately 1.5 to 2 hours to simmer, making the beef incredibly tender. In total, you should set aside around 2 to 2.5 hours for cooking and enjoying this hearty meal.
Step-by-Step Instructions:
1. Prep the Beef:
Start by seasoning the beef cubes generously with salt and pepper. This enhances the flavor right from the beginning!
2. Brown the Beef:
Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches to ensure they don’t overcrowd the pan. Brown all sides well, which should take about 4-5 minutes per batch. Once browned, remove the beef and set it aside.
3. Sauté the Aromatics:
Next, reduce the heat to medium. If needed, add the remaining oil to the pot. Add the chopped onions, carrots, and celery. Cook until the onions are translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute to incorporate those lovely flavors.
4. Deglaze and Build the Stew:
Stir in the tomato paste and Worcestershire sauce, cooking for an additional 1-2 minutes. Now, pour in the beef broth, scraping the bottom of the pot to loosen browned bits. Those bits add amazing flavor!
5. Simmer the Stew:
Return the browned beef to the pot. Toss in the thyme and bay leaves, then bring the stew to a boil. Lower the heat to a gentle simmer, cover, and let it cook for about 1.5 to 2 hours until the beef is super tender.
6. Add Peas and Noodles:
Once the beef is tender, remove the bay leaves. Stir in the frozen peas, then add the egg noodles, gently pushing them down into the stew to submerge. Cook uncovered for about 8-10 minutes, or until the noodles are tender but not mushy.
7. Thicken the Broth (Optional):
If you’d like a thicker stew, mix the flour with softened butter to form a paste. Gradually stir it into the stew and simmer for a few more minutes until it reaches your desired thickness.
8. Finish and Serve:
Give the stew a taste, adjusting seasoning with salt and pepper as needed. Before serving, garnish with freshly chopped parsley or thyme for a pop of color and flavor!
This hearty beef stew with noodles is the perfect comfort food for a cozy dinner. Enjoy each spoonful of its tender beef, flavorful vegetables, and delicious noodles in a rich, savory broth!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for stews due to its marbling, you can also use cuts like brisket or round. Just remember that tougher cuts need a longer cooking time to become tender.
Can I Make This Beef Stew in a Slow Cooker?
Yes! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for about 6-8 hours or on high for 3-4 hours until the beef is tender. Just add the noodles in the last 30 minutes of cooking.
How to Store Leftover Beef Stew?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For prolonged freshness, you can freeze the stew for 3-4 months. Just reheat on the stove or in the microwave when you’re ready to enjoy it again!
Can I Add More Vegetables?
Definitely! Feel free to add your favorite vegetables like potatoes, green beans, or mushrooms. Just make sure to adjust the cooking times slightly based on the types and sizes of vegetables you choose.