Why You’ll Love these Hearty Beef and Noodles
Why would anyone resist a comforting bowl of beef and noodles on a chilly evening? I certainly can’t. This hearty dish delivers tender, slow-cooked beef that practically melts in your mouth, surrounded by rich, wine-infused broth and perfectly cooked egg noodles.
What I love most is how the beef transforms during cooking—first browned for flavor, then simmered until it’s fork-tender and easily shredded. The noodles soak up all that beefy goodness, creating a thick, satisfying texture that sticks to your ribs.
Trust me, you’ll appreciate how this one-pot wonder fills your kitchen with mouthwatering aromas while requiring minimal effort.
What Ingredients are in Hearty Beef and Noodles?
This classic comfort dish combines tender beef with satisfying egg noodles in a rich, flavorful broth. The secret to its depth lies in the combination of beef broth and red wine, which creates a luxurious sauce that coats every bite. I find the aromatic blend of onions, garlic, and dried marjoram gives this dish its distinctive homestyle character that makes it so irresistible.
- 1 tablespoon cooking oil
- 1½ pounds beef stew meat, cubed
- ¼ cup all-purpose flour
- ¾ cup chopped onion
- 3 garlic cloves, minced
- 4½ cups beef broth (or vegetable broth)
- 1 cup red wine
- 1½ teaspoons dried marjoram
- ¼ teaspoon black pepper
- 16 ounces homestyle egg noodles
When shopping for this recipe, quality matters. Look for well-marbled stew meat—the fat will render during cooking, adding richness to the broth. While the recipe calls for homestyle egg noodles, you could substitute other pasta shapes in a pinch, though you might lose some of that old-fashioned charm. And about the wine—don’t worry about using anything fancy. A medium-bodied red works perfectly, and the alcohol cooks off, leaving just the flavor behind. Vegetarians could potentially adapt this with mushrooms and vegetable broth, but honestly, the beef is what makes this dish truly special.
How to Make these Hearty Beef and Noodles
Making this cozy beef and noodles dish starts with the perfect sear. Heat 1 tablespoon of cooking oil in a large dutch oven over medium heat, then toss your 1½ pounds of beef stew meat with ¼ cup all-purpose flour until evenly coated. This flour coating isn’t just for show—it creates a gorgeous crust on the meat and helps thicken our sauce later.
Brown the meat in batches (crowding the pan is a rookie mistake I’ve made too many times), removing each batch before starting the next.
Once all the meat is browned and set aside, add your ¾ cup chopped onion and 3 minced garlic cloves to the same pot, scraping up all those flavorful brown bits from the bottom. Can you smell that amazing aroma already?
Return all the meat to the pot, then pour in 4½ cups beef broth and 1 cup red wine, along with 1½ teaspoons dried marjoram and ¼ teaspoon black pepper. Now comes the magic of slow cooking—bring everything to a boil, then reduce to a simmer and cover for about 1½ to 2 hours until that beef is fall-apart tender. The kitchen will smell absolutely heavenly, and you’ll be counting the minutes.
For the final transformation, remove the tender beef with a slotted spoon and give it a quick shred while you add 16 ounces of homestyle egg noodles directly to the simmering broth.
Return the shredded beef to join the noodles, and let everything cook together, uncovered, for about 30 minutes. During this time, the noodles will absorb all those rich flavors while the sauce thickens to a gorgeous consistency.
If things are looking a bit dry, don’t panic—just add a splash more broth or water. What you’ll end up with is the ultimate comfort food: tender beef and silky noodles, all wrapped in a velvety, savory sauce that’ll have everyone asking for seconds.
Hearty Beef and Noodles Substitutions and Variations
Looking for ways to customize this classic dish? I’ve tried countless variations over the years.
Swap the beef for chicken thighs or even mushrooms for a vegetarian twist. No red wine? Use extra broth with a splash of balsamic vinegar instead.
The noodles are flexible too—try ribbon pasta, rice noodles, or even spätzle if you’re feeling adventurous.
Sometimes I add frozen peas or carrots during the last few minutes of cooking.
My personal favorite twist? Adding a dollop of sour cream at serving time. The tangy creaminess against the rich broth creates magic in your mouth.
Who knew comfort food could be so adaptable?
What to Serve with Hearty Beef and Noodles
Every great meal deserves perfect companions, and hearty beef and noodles is no exception.
I love pairing this rich dish with bright, acidic sides that cut through the savory goodness. A crisp garden salad with vinaigrette works wonders, as does tangy pickled red cabbage or cucumber.
For vegetables, try roasted carrots or buttery green beans—something simple that won’t compete with your star attraction. Crusty bread is non-negotiable in my house; nothing beats sopping up that incredible gravy.
Need something sweet to finish? A light fruit-based dessert like baked apples or berry cobbler provides the perfect contrast.
Final Thoughts
After you’ve experienced this traditional beef and noodles recipe, you’ll understand why it remains a beloved classic in so many homes. The tender, slow-cooked beef combined with those hearty egg noodles creates a dish that’s greater than the sum of its parts.
I find myself making this whenever the weather turns chilly or when someone needs a bit of comfort. The rich broth, infused with wine and marjoram, transforms simple ingredients into something truly special. And isn’t that what good cooking is all about?
Store any leftovers—if you’re lucky enough to have any—in an airtight container. They taste even better the next day.
