This hearty beef stew filled with tender meat and tasty noodles is perfect for a cozy dinner. It’s like a warm hug in a bowl, loaded with flavor and comfort!
I love how the noodles soak up all that delicious broth. Sometimes, I even add extra veggies just to sneak in more goodness. Trust me, your tummy will thank you! 😊
Key Ingredients & Substitutions
Beef Chuck: I recommend using beef chuck for its tenderness and rich flavor. If you prefer, you could substitute with sirloin or brisket, but they might require different cooking times.
Mushrooms: These add an earthy depth to the stew. If you’re not a fan, you can leave them out or use canned mushrooms as an alternative.
Noodles: I usually go for rotini or egg noodles. If you want to keep it gluten-free, use rice noodles or zucchini noodles instead!
Thyme: Dried thyme works great, but I love using fresh thyme for its vibrant flavor. If you can’t find thyme, rosemary or Italian seasoning will also do the trick.
How Do I Achieve Perfectly Browned Beef?
Browning the beef really boosts the flavor of your stew. Here’s how to do it right:
- Pat the beef dry with paper towels—this helps it brown better.
- Don’t overcrowd the pot; brown the meat in batches. This prevents steaming.
- Let it sit without stirring for a few minutes to form a nice crust before flipping.
What’s the Best Way to Sauté Vegetables for Flavor?
Sautéing the vegetables enhances their natural sweetness. Follow these tips:
- Use medium heat to avoid burning. You want them softened, not charred.
- Cook in the order of hardness: start with onions, then add carrots and celery, and finally mushrooms.
- Add garlic last; it cooks quickly and can burn easily.
How Can I Make My Stew Thicker?
If you’d like a thicker stew, here’s what to do:
- Create a flour slurry: mix flour with cold water until smooth.
- Stir this into your stew toward the end of cooking, and let it simmer for 5 more minutes.
- Alternatively, you can mash some of the cooked carrots or potatoes to thicken naturally!
Enjoy crafting this delicious beef stew with amazing flavors and textures! It’s an easy go-to for warming any chilly day.
Beef Stew with Noodles
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into bite-sized cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 8 oz mushrooms, sliced
- 6 cups beef broth
- 1 cup water (optional, adjust to preferred stew thickness)
- 2 tsp Worcestershire sauce
- 2 tsp tomato paste
- 2 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 bay leaves
- 2 cups rotini or egg noodles (uncooked)
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley or green onions, chopped, for garnish
How Much Time Will You Need?
This hearty beef stew with noodles takes about 20 minutes of prep time and 2 hours of cooking time. It’s the perfect recipe for a cozy evening since most of the time is spent simmering the ingredients together, allowing all the delicious flavors to develop. Just set it on the stove, and relax!
Step-by-Step Instructions:
1. Prepare Beef:
Start by patting the beef cubes dry with paper towels. This helps with browning. Once dry, sprinkle them generously with salt and pepper to season.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef in batches so you don’t overcrowd the pot, and brown all sides until a nice golden crust forms. This should take about 5-7 minutes. Once browned, remove the beef and set it aside.
3. Sauté Aromatics and Vegetables:
Lower the heat to medium and add the remaining 1 tablespoon of oil if needed. Now, toss in the diced onion, sliced carrots, celery, and mushrooms. Cook, stirring occasionally, until they are softened, which will take about 5-7 minutes. Then, add minced garlic and cook for just 1 more minute, until fragrant.
4. Deglaze:
Stir in the tomato paste and let it cook for 1-2 minutes. This helps develop flavor. Now pour in a splash of beef broth, scraping up all the flavorful bits stuck to the pot—this is where the magic happens!
5. Simmer the Stew:
Return the browned beef to the pot. Add the remaining beef broth, Worcestershire sauce, thyme, bay leaves, and any extra water if you prefer a thinner stew. Stir everything together and bring it to a boil.
6. Cook Beef Slowly:
Now reduce the heat to low, cover the pot, and let everything simmer gently for about 1.5 to 2 hours, or until the beef is tender. The longer it simmers, the better the flavor!
7. Add Noodles:
Around 15 minutes before you’re ready to eat, add the uncooked rotini or egg noodles directly into the stew. Stir well, cover again, and cook until the noodles are just tender—this usually takes about 10-15 minutes.
8. Optional Thickening:
If you like your stew on the thicker side, mix 2 tablespoons of flour with a little cold water to create a slurry. Stir this into the stew and cook uncovered for about 5 more minutes until it thickens up nicely.
9. Season and Garnish:
Don’t forget to remove the bay leaves! Taste the stew and adjust any additional salt and pepper according to your preference. Lastly, sprinkle some fresh chopped parsley or green onions on top for a pop of color.
10. Serve:
Ladle the delicious beef stew with noodles into bowls and enjoy it immediately! It pairs wonderfully with crusty bread for dipping. Enjoy your comforting, flavorful meal!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for its tenderness and flavor, you can use cuts like brisket or sirloin. Just keep in mind that cooking times may vary based on the cut, so adjust accordingly to ensure the beef is tender.
What If I Don’t Have Beef Broth?
No worries! You can substitute beef broth with chicken broth or vegetable broth if that’s what you have on hand. For extra flavor, consider adding a bit of soy sauce or extra Worcestershire sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, or microwave in short bursts until heated through.
Can I Freeze This Stew?
Yes, you can freeze this beef stew! Just make sure to let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and then warm it on the stove.
