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Beef Stew Noodles

A comforting bowl of deeply braised beef in a rich broth with vegetables and wide egg noodles, perfect for warming the soul.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Beef and Sear
  • 900 g 900g beef chuck, cut into 4–5cm chunks Use only chuck for optimal tenderness.
  • 1.5 teaspoons 1 and 1/2 teaspoons salt
  • 1 teaspoon 1 teaspoon black pepper
  • 2 tablespoons 2 tablespoons neutral oil For searing.
  • 2 tablespoons 2 tablespoons all-purpose flour For dredging the beef.
For the Broth and Aromatics
  • 1 medium 1 medium yellow onion, diced
  • 4 cloves 4 garlic cloves, finely minced
  • 3 tablespoons 3 tablespoons tomato paste
  • 1 tablespoon 1 tablespoon Worcestershire sauce
  • 1 tablespoon 1 tablespoon soy sauce For depth.
  • 4 cups 4 cups (960ml) beef broth Use good quality broth.
  • 1 cup 1 cup (240ml) red wine (Cabernet Sauvignon or Merlot) Can substitute with more beef broth.
  • 2 leaves 2 dried bay leaves
  • 1 teaspoon 1 teaspoon dried thyme
  • 1 teaspoon 1 teaspoon smoked paprika
  • Salt and black pepper to taste
For the Vegetables
  • 3 medium 3 medium carrots, peeled and cut into 2.5cm rounds
  • 3 stalks 3 medium stalks of celery, cut into 2cm pieces
  • 350 g 350g baby potatoes, halved Or regular potatoes cut into 3cm chunks.
  • 200 g 200g cremini mushrooms, quartered
For the Noodles and Finish
  • 200 g 200g wide egg noodles
  • 2 tablespoons 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 1 tablespoon 1 tablespoon unsalted butter For richness.
  • Salt and pepper for final adjustment

Method
 

Preparation
  1. Pat the beef dry with paper towels and season with salt and black pepper.
  2. Roll each seasoned piece in flour and set aside.
Searing
  1. Heat a large Dutch oven and add oil.
  2. Sear the beef in batches for 3-4 minutes per side until browned.
  3. Transfer seared beef to a plate.
Building the Broth
  1. In the same pot, cook onion until softened.
  2. Add garlic, then tomato paste, and cook briefly.
  3. Pour in red wine or extra beef broth, simmer to reduce.
  4. Stir in Worcestershire, soy sauce, thyme, papikra, and bay leaves.
Braising
  1. Add the seared beef and broth, ensuring beef is submerged.
  2. Bring to a simmer, cover and braise for 60 minutes.
  3. Add vegetables and braise for an additional 30 minutes.
  4. Adjust seasoning as necessary.
Final Steps
  1. Remove bay leaves and add egg noodles.
  2. Cook for 6-8 minutes until noodles are tender.
  3. Stir in butter and serve with chopped parsley.

Notes

Store leftovers in an airtight container for up to 4 days. Cook noodles separately if making ahead to prevent them from absorbing too much broth.