Beef and Noodles Recipe for a Cozy Weeknight Meal

Beef and Noodles Recipe for a Cozy Weeknight Meal

This beef and noodles recipe makes tender beef and a savory, adjustable sauce in one pot, then cooks the noodles right in the same broth. Plan on about 15 minutes of prep and 45–75 minutes of cooking, depending on your beef cut. Use chuck for the richest result, or choose a quicker-cooking cut and shorten the simmer.

Ingredients

• 1½ pounds (680 g) boneless beef chuck, cut into 1-inch cubes
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 2 tablespoons neutral cooking oil
• 1 medium yellow onion, diced
• 8 ounces (225 g) cremini or white mushrooms, sliced (optional)
• 2 tablespoons all-purpose flour
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 4 cups (950 ml) low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 8 ounces (225 g) dried egg noodles
• ½ cup (120 ml) heavy cream or whole milk (optional)
• 1 tablespoon chopped parsley (optional)

Choose the beef and noodles for your schedule

Chuck is the most forgiving option for a slow, tender result. If using sirloin, keep the pieces thin and add them late so they don’t turn tough. Noodle shapes and brands absorb different amounts of liquid, so keep a little extra broth or hot water nearby.

Nissin Top Ramen Noodle Soup, Beef, 3 Ounce (Pack of 24)

Included for 'Beef and Noodles Recipe for a Cozy Weeknight Meal' because the listing specifies Beef and 3 Ounce (Pack of 24), details this guide uses to compare options.

View on Amazon →

Maruchan Ramen Noodle Soup, Beef Flavor – Japanese-Style Instant Noodles, Quick & Easy Meal for Kids, Students & Busy Families – 3 Oz. (24 Pack)

Included for 'Beef and Noodles Recipe for a Cozy Weeknight Meal' because the listing specifies Beef Flavor and Japanese-Style Instant Noodles, details this guide uses to compare options.

View on Amazon →

Nissin Chow Mein Noodles, Teriyaki Beef, 4 Ounce (Pack of 8)

Included for 'Beef and Noodles Recipe for a Cozy Weeknight Meal' because the listing specifies Teriyaki Beef and 4 Ounce (Pack of 8), details this guide uses to compare options.

View on Amazon →

Nissin Top Ramen Bowl Ramen Noodle Soup, Beef, 3.28 Ounce (Pack of 6)

Included for 'Beef and Noodles Recipe for a Cozy Weeknight Meal' because the listing specifies Beef and 3.28 Ounce (Pack of 6), details this guide uses to compare options.

View on Amazon →

One-pot method

1. Brown the beef. Pat the chuck dry and season with salt and pepper. Heat the oil in a heavy 5- to 6-quart pot or Dutch oven over medium-high heat. Brown the beef in two batches, turning to color several sides, about 5–7 minutes per batch. Crowding the pot causes steaming instead of browning. Transfer the beef to a plate.

2. Build the sauce base. Reduce the heat to medium. Add the onion and mushrooms, if using, and cook for 5 minutes, stirring and scraping up browned bits. Stir in the flour and cook for 1 minute. Add the garlic and tomato paste; stir for 30 seconds.

3. Braise until tender. Slowly pour in the broth while stirring to disperse the flour, then add Worcestershire sauce, thyme, bay leaf, and beef with any juices. Bring to a gentle simmer. Cover and cook on low for 45 minutes, then check a piece. Continue simmering in 10-minute increments until it’s tender when pierced with a fork, usually 45–60 minutes total for chuck. Keep the liquid at a quiet simmer, not a hard boil.

4. Cook the noodles. Remove the bay leaf. Stir in the dried noodles, cover, and simmer gently for the time on the package, stirring once or twice to prevent sticking. Start checking a minute early. For refrigerated noodles, add them according to their package timing. If using sirloin, add the thin slices with the noodles instead of braising them from the start.

5. Finish and adjust. Turn off the heat. Stir in cream or milk, if desired, and parsley. Taste before adding more salt: broth and Worcestershire brands vary in saltiness. Rest the pot uncovered for 3–5 minutes; the sauce will continue to thicken as the noodles absorb liquid.

How to get the sauce consistency you want

The flour in the recipe gives the broth body without needing a separate thickener. For a looser, more brothy bowl, use 5 cups of broth instead of 4. For a thicker, gravy-like sauce, start with 3½ cups, or use one of these adjustments after the noodles are cooked:

• Reduce it: Simmer uncovered for 2–4 minutes, stirring gently. This concentrates flavor as well as thickening the sauce.
• Add a cornstarch slurry: Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the simmering sauce and cook for 1 minute. Add a second small slurry only if needed.
• Use a flour slurry: Whisk 1 tablespoon flour with 2 tablespoons cold water until smooth. Stir it in and simmer for 3–4 minutes to cook out the raw flour taste.

Thicken gradually. Noodles keep absorbing liquid after cooking, so a sauce that looks slightly loose in the pot may be just right in the bowl. If it becomes too thick, stir in hot broth or water a few tablespoons at a time.

Useful substitutions and make-ahead notes

• No mushrooms? Leave them out, or add 1 diced carrot with the onion. This changes the flavor a little but doesn’t require a timing adjustment.
• No cream? Skip it for a brothier finish, or stir in ¼ cup sour cream after turning off the heat. Avoid boiling after adding dairy.
• Gluten-free option: Use gluten-free broth and noodles, omit the flour, and thicken at the end with a cornstarch slurry. Check the noodles early; some gluten-free varieties soften quickly.
• Leftovers: Refrigerate in a covered container for up to 3 days. The noodles will continue soaking up sauce, so add a splash of broth when reheating gently on the stovetop or in the microwave.

For the easiest timing, start the beef first and treat noodle cooking as the final step. That keeps the noodles from becoming mushy while giving the chuck enough time to turn tender.