Beef Stew And Noodles: Hearty, Easy Recipe + Tips For Dinner

There’s something deeply comforting about a bowl of tender beef stew nestled over a tangle of buttery noodles. It warms the kitchen as it simmers, fills the house with a rich, savory aroma, and delivers a satisfying meal that’s both rustic and elegant. In this recipe, you can expect melt-in-your-mouth beef, a glossy, full-bodied gravy, and noodles that soak up every drop. It’s the kind of dish you make for a cozy night in, yet special enough to share with friends and family. I’ll walk you through it step by step, so you’ll feel confident from the first sear to the final twirl of noodles.

What Makes This Beef Stew with Noodles Irresistible

This dish blends two comfort-food classics: a deeply savory beef stew and delicate egg noodles. The stew is slow-simmered until the beef becomes fork-tender, and the sauce develops layers of flavor from browned bits, aromatic vegetables, and a touch of tomato paste. The noodles are the perfect partner, catching every drop of gravy without overshadowing the star of the show. It’s hearty but balanced, familiar yet nuanced, and endlessly adaptable to what you have on hand. Expect a meal that’s as nourishing as it is rewarding to cook.

What You’ll Need: Ingredients for Beef Stew and Noodles

• 2 pounds beef chuck, cut into 1.5-inch cubes: A well-marbled cut that becomes wonderfully tender after a slow simmer.
• 1.5 teaspoons kosher salt, plus more to taste: Seasons the meat and brings out the stew’s savory depth.
• 1 teaspoon freshly ground black pepper: Adds gentle heat and balances the richness.
• 1/4 cup all-purpose flour: Lightly coats the beef to encourage browning and subtly thickens the stew.
• 2 tablespoons neutral oil (canola or avocado): High smoke point for a golden, even sear.
• 1 large yellow onion, diced: The foundational sweetness that anchors the sauce.
• 2 ribs celery, diced: Adds aromatics and a vegetal backbone.
• 3 carrots, peeled and sliced into 1/2-inch rounds: Sweetness and color; they hold their shape during simmering.
• 3 cloves garlic, minced: Infuses the stew with fragrant warmth.
• 2 tablespoons tomato paste: Concentrated umami that deepens the gravy’s body and color.
• 1/2 cup dry red wine (optional): For deglazing; adds acidity and complexity. Beef broth works if you prefer to skip wine.
• 4 cups beef broth (low sodium): The flavorful liquid base for braising.
• 2 teaspoons Worcestershire sauce: A savory, tangy boost that rounds out the stew.
• 1 bay leaf: Subtle herbal note that blooms over time.
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried): Earthy aroma that complements beef.
• 1/2 teaspoon dried rosemary, crushed: Adds a woodsy fragrance without overpowering.
• 8 ounces mushrooms, sliced (optional): Amplifies umami and adds texture.
• 12 ounces wide egg noodles: Tender and slightly springy; ideal for soaking up gravy.
• 2 tablespoons butter: To finish the noodles with richness and silkiness.
• 2 tablespoons chopped fresh parsley: Brightens the finished dish with freshness.
• 1 teaspoon lemon zest (optional): A subtle lift that keeps the stew from feeling heavy.

How to Cook It: A Step-By-Step Walkthrough

1. Pat the beef dry and season. Blot the cubes with paper towels until dry. Toss with salt and pepper, then sprinkle with flour and toss again to lightly coat. Shake off any excess flour.
2. Heat the pan for a solid sear. Warm the oil in a heavy Dutch oven over medium-high heat until shimmering. You want it hot enough that the beef sizzles the moment it hits the pot.
3. Sear in batches. Add a single layer of beef without crowding. Brown on two or three sides until deeply caramelized, 6–8 minutes per batch. Transfer browned beef to a bowl and repeat with the remaining pieces.
4. Soften the aromatics. Reduce heat to medium. Add the onion, celery, and carrots with a pinch of salt. Cook, stirring, until the onion is translucent and lightly golden, 5–7 minutes.
5. Stir in garlic and tomato paste. Cook for 1–2 minutes, scraping often, until the tomato paste darkens slightly and smells sweet (this builds richness).
6. Deglaze. Pour in the red wine (or a splash of broth) and scrape up all the browned bits from the bottom of the pot. Simmer 2–3 minutes to reduce slightly and cook off the alcohol.
7. Add liquids and seasonings. Return the beef and any collected juices to the pot. Stir in the beef broth, Worcestershire, bay leaf, thyme, and rosemary. If using mushrooms, add them now.
8. Bring to a gentle simmer. Increase the heat to bring the pot just to a simmer, then reduce to low. Cover, leaving the lid slightly ajar to allow some steam to escape.
9. Braise until tender. Simmer quietly for 1.5–2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened slightly. Keep the simmer gentle—vigorous boiling can toughen the meat.
10. Adjust thickness if needed. If the stew is too thin, uncover and simmer 10–15 minutes to reduce. If it’s very thick, add a splash of broth or water. Taste and adjust salt and pepper.
11. Cook the noodles. About 15 minutes before serving, bring a large pot of salted water to a boil. Cook egg noodles until just al dente according to package directions. Drain, then toss with butter and a pinch of salt.
12. Brighten and finish. Remove the bay leaf. Stir in parsley and lemon zest (if using). Taste once more—this is when you fine-tune seasoning for a beautifully balanced stew.
13. Serve. Spoon a nest of noodles into bowls and ladle the beef stew over the top. Garnish with extra parsley if you like.
14. Enjoy. Let the bowls rest a minute; the noodles will absorb some gravy and become even more flavorful.

Prep, Cook Time, and When Dinner’s Ready

• Prep time: 20 minutes (trimming beef, chopping vegetables)
• Cook time: 1 hour 45 minutes to 2 hours 15 minutes (including simmer and noodle cooking)
• Total time: About 2 hours 15 minutes
• Yield: 6 hearty servings

The stew is ready when the beef yields easily to a fork and the gravy coats the back of a spoon. The noodles should be tender but still slightly springy, not mushy. If you’re making this ahead, the flavor actually improves after a rest in the fridge. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce as needed.

Pro Tips to Nail It Every Time

• Dry beef equals better browning. Moisture is the enemy of a good sear. Pat the beef thoroughly before it hits the pot.
• Don’t crowd the pan. Sear in batches so the meat truly browns rather than steams.
• Control the simmer. A low, steady bubble keeps the beef tender and the flavors integrated.
• Build flavor in layers. Toasting the tomato paste and deglazing the pot are small steps that add big depth to the sauce.
• Season thoughtfully. Taste near the end, once the stew has reduced, then adjust salt, pepper, and acidity. A whisper of lemon zest can lift the whole dish.
• Cook noodles separately. This prevents them from absorbing too much liquid and getting swollen or mushy in the stew.
• Butter the noodles. Tossing cooked noodles with butter and a pinch of salt keeps them glossy and flavorful.
• Make it your own. Add peas near the end for a pop of sweetness, or swap mushrooms for parsnips or turnips for earthier notes.
• For a thicker stew without flour use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) near the end and simmer until glossy.

Quick Nutrition Overview

Approximate nutrition per serving (6 servings), including noodles and typical amounts of oil and butter. Values will vary based on brands and exact quantities.

Your Questions, Answered

What’s the best cut of beef for this stew?

Beef chuck is ideal because its marbling melts into tenderness with a slow simmer. Other good options include boneless short rib or bottom blade roast. Avoid very lean cuts like round, which can turn dry.

Can I make this in a slow cooker or Instant Pot?

Yes. For a slow cooker, sear the beef and sauté the veggies first, then transfer everything to the cooker and cook on Low for 7–8 hours (or High for 4–5). For an Instant Pot, use Sauté to brown, add liquids, then pressure cook for 35 minutes with natural release for 10–15 minutes. Finish with noodles cooked separately.

How can I make it gluten-free?

Use cornstarch instead of flour to thicken (add a slurry at the end), choose gluten-free tamari for Worcestershire if needed, and swap egg noodles for gluten-free pasta or rice noodles. Adjust cooking times according to your noodle choice.

A Warm Send-Off

Beef Stew and Noodles is the kind of meal that invites people to linger at the table, spoon in hand, sharing stories as the bowls empty. It’s unfussy yet rewarding, rich without being heavy, and adaptable to your taste and pantry. I hope this becomes one of those recipes you return to for busy weeknights, relaxed Sundays, and everything in between. Cook it once, and you’ll feel the rhythm: the gentle sear, the patient simmer, the bright finish. Most of all, may it bring comfort to your kitchen and a bit of joy to everyone gathered around your table.