I’ll tell you straight up—beef and noodles is comfort food perfection that transforms simple stew meat into fork-tender magic swimming in wine-enriched broth. You’ll brown flour-coated beef cubes and simmer them until they shred effortlessly.
Then, cook egg noodles directly in that flavour-packed liquid gold. The result? A soul-warming bowl that’s hearty enough for dinner yet elegant enough for company, proving humble ingredients create the most satisfying meals when you know the secrets.
Why You Will Love This Tender Beef and Noodles Dish At Lunchtime (or Dinner)
When you’re craving something that’ll stick to your ribs and warm you from the inside out, this beef and noodles recipe delivers precisely what your taste buds are begging for. I love how this dish transforms simple ingredients into pure comfort food magic.
The tender, shredded beef practically melts in your mouth, while those hearty egg noodles soak up every drop of that rich, wine-infused broth. It’s filling enough to fuel your afternoon or satisfy dinner appetites without leaving anyone hungry. Plus, it’s the kind of meal that makes your kitchen smell absolutely incredible.
For those watching their carb intake, you can easily substitute traditional noodles with shirataki noodles to create a lighter version that still delivers all the comfort and satisfaction.
Beef and Noodles Recipe
There’s something magical about a bowl of tender beef and noodles that just makes everything better. This hearty dish takes about 30 minutes to prep and roughly 2.5 hours to cook, but trust me, every minute is worth it when you’re savoring that rich, wine-infused broth with perfectly tender shredded beef.
It’s comfort food at its finest, the kind of meal that fills your kitchen with amazing aromas and your belly with pure satisfaction.
What makes this recipe special is the way the beef gets wonderfully tender through slow simmering. It gets shredded and mixed back into the pot, where those homestyle egg noodles soak up all that incredible flavour.
The addition of red wine and marjoram adds a sophisticated touch that elevates this dish beyond your basic beef and noodles. It’s like a warm hug in a bowl, but with better seasoning.
Beef and Noodles
Ingredients
Equipment
Method
- Add 1 tablespoon of cooking oil to a large dutch oven over medium heat. While the oil warms, sprinkle 1/4 cup of all-purpose flour over 1.5 lbs of cubed beef stew meat, tossing until each cube is evenly coated.
- Once the oil is hot, brown half of the coated meat in the dutch oven until golden on all sides. Remove and repeat with the remaining meat.
- In the same pan, add 3/4 cup of chopped onion and 3 minced garlic cloves. Sauté until fragrant and golden, about 3-4 minutes. Drain excess fat.
- Return the browned meat to the pot. Stir in 4.5 cups of beef broth, 1 cup of red wine, 1.5 teaspoons of dried marjoram, and 1/4 teaspoon of black pepper. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours until the meat is fork-tender.
- Remove the tender beef with a slotted spoon and set aside to cool. Stir 16 ounces of homestyle egg noodles into the broth. Bring back to a boil, then reduce heat to low. Shred the cooled beef into bite-sized pieces and return to the pot. Cook uncovered for about 30 minutes, stirring occasionally, until the noodles are tender and the mixture thickens.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients:
- 1 tablespoon cooking oil
- 1 1/2 lbs beef stew meat, cubed
- 1/4 cup all-purpose flour
- 3/4 cup chopped onion
- 3 garlic cloves, minced
- 4 1/2 cups beef broth or vegetable broth
- 1 cup red wine
- 1 1/2 teaspoons dried marjoram
- 1/4 teaspoon black pepper
- 16 ounces of homestyle egg noodles
Equipment/Tools:
- Large Dutch oven
- Slotted spoon
- Measuring cups and spoons
- Cutting board
- Knife
Instructions:
Start by adding the oil (1 tablespoon) to your large Dutch oven over medium heat.
Let it warm up while you get the beef ready. Take your beef stew meat (1 1/2 lbs, cubed) and sprinkle the all-purpose flour (1/4 cup) over it, tossing everything around until each cube is evenly coated with flour.
Once your oil is hot, brown half of the coated meat first, letting it get a nice golden colour on all sides before removing it from the pan. Then brown the remaining beef and remove that too.
Drain off any excess fat that’s accumulated, then return all your beautifully browned meat to the pot.
Stir in the beef broth (4 1/2 cups), red wine (1 cup), dried marjoram (1 1/2 teaspoons), and black pepper (1/4 teaspoon), bringing everything to a rolling boil before reducing the heat.
Let it simmer, covered, for 1-1/2 to 2 hours until the meat is fork-tender and practically falling apart.
When the meat reaches that perfect tenderness, remove it with a slotted spoon and set it aside to cool briefly while you stir the homestyle egg noodles (16 ounces) into the flavourful broth that’s left in the pot.
Bring everything back to a boil, then reduce the heat to low.
Nutrition Information:
High in protein from beef.
Good source of carbohydrates from egg noodles.
Contains iron and B vitamins from beef.
Provides energy from complex carbohydrates.
Moderate calorie content per serving.
- High in protein from beef
- Good source of carbohydrates from egg noodles
- Contains iron and B vitamins from beef
- Provides energy from complex carbohydrates
- Moderate calorie content per serving
Tips:
Please don’t skip the flour coating step because it’s what helps thicken your broth and gives the meat those gorgeous browned edges that add so much flavour.
If you’re not a wine drinker, you can substitute the red wine with additional beef broth, though you’ll miss out on some of that depth of flavour.
Keep an eye on the liquid level during that final 30-minute cooking phase because different noodle brands absorb liquid differently, and nobody wants dry, sad noodles.
You can make this ahead of time, but you might need to add a splash more broth when reheating since the noodles will continue absorbing liquid as they sit.
Please don’t skip the flour coating step because it’s what helps thicken your broth and gives the meat those gorgeous browned edges that add so much flavor. If you’re not a wine drinker, you can substitute the red wine with additional beef broth, though you’ll miss out on some of that depth of flavor. Keep an eye on the liquid level during that final 30-minute cooking phase because different noodle brands absorb liquid differently, and nobody wants dry, sad noodles. You can make this ahead of time, but you might need to add a splash more broth when reheating since the noodles will continue absorbing liquid as they sit.
Cooking Steps
I’ll walk you through each step of this comforting dish, and trust me, it’s easier than you might think. We’ll start by heating oil and coating our beef cubes in flour before browning them in batches—this creates that beautiful golden crust that locks in flavor. From there, we’ll build layers of taste by sautéing aromatics, simmering everything in wine and broth, then finishing with tender, shredded beef and perfectly cooked noodles.
Step 1. Heat Oil, Coat Meat
Begin by heating that tablespoon of oil in your large Dutch oven over medium heat—this trusty vessel will be your best friend throughout this entire cooking adventure. While the oil warms, grab your flour and sprinkle it generously over those beef cubes. Don’t be shy here; toss everything around until each piece wears a light, even flour coat. Think of it as giving your meat a cozy winter jacket—one that’ll help create beautiful browning and eventually thicken your broth into something magical. This flour coating is your secret weapon for both flavor and texture.
Step 2. Brown Meat in Batches
Now comes the satisfying sizzle—drop half of your flour-coated beef into that hot oil and resist the urge to crowd the pan. I know it’s tempting to dump everything in at once, but patience pays off here. Crowded meat steams instead of browning, and we’re after those beautiful caramelized edges that pack serious flavor. Let each piece develop a gorgeous golden crust before flipping. Once the first batch is properly browned, remove it and brown the remaining meat. This two-step dance guarantees every cube gets the attention it deserves for maximum deliciousness.
Step 3. Sauté Onion and Garlic
With your beautifully browned beef safely set aside, that same pan holds liquid gold—all those caramelized bits stuck to the bottom are pure flavor waiting to be released. I’ll add the chopped onion and minced garlic to that gorgeous fond (those browned bits), adding more oil if needed. The vegetables will sizzle and dance, softening while picking up all that beefy goodness. I’m looking for translucent onions and fragrant garlic—about three to four minutes should do it. Don’t let the garlic burn, though; bitter garlic ruins everything. Drain any excess fat before proceeding.
Step 4. Simmer With Wine and Broth
Once the onions are translucent and the garlic is perfuming the kitchen, it’s time to bring our beef back to the party and introduce the real stars of this liquid symphony. I return all that beautifully browned meat to the pot, then pour in the beef broth and red wine—because everything’s better with wine, right? I add the marjoram and black pepper, giving it all a good stir. Now comes the patience test: bringing this mixture to a boil, then reducing the heat for a gentle simmer. Covered and cozy, it’ll bubble away for 1½ to 2 hours until tender.
Step 4. Shred and Add Noodles
After all that patient simmering, I fish out the tender beef with a slotted spoon and set it aside to cool just enough that I won’t burn my fingers—because shredding hot meat is nobody’s idea of fun. While it cools, I dump those egg noodles straight into the flavorful broth that’s been building character for hours. The noodles will drink up all that beefy goodness like they’ve been wandering a desert. Once the beef’s cool enough to handle, I shred it into bite-sized pieces and reunite it with the bubbling noodles for their final half-hour dance together.
Helpful Tips
The secret to exceptional beef and noodles lies in patience—don’t rush the simmering process, as tough stew meat transforms into tender, shreddable perfection only with time. I’ve learned that coating meat in flour before browning creates a beautiful, thick broth later. Don’t skip browning the onions and garlic in those flavorful beef drippings—they’re liquid gold! Keep extra broth handy since noodles are notorious broth thieves if your mixture looks too thick, splash in more liquid. Too thin? Let it bubble uncovered a bit longer. For a healthier twist, consider substituting traditional egg noodles with shirataki noodles, which offer a low-carb alternative that still absorbs all those wonderful flavors. Trust your instincts, taste frequently, and remember—this dish improves with love.
Pairings
Now that you’ve mastered this soul-warming dish, let’s talk about what makes beef and noodles sing on the dinner table. I love pairing this hearty comfort food with crisp green beans or roasted Brussels sprouts.
The vegetables cut through the richness beautifully. A simple side salad with tangy vinaigrette works wonders, too. For bread, consider buttery dinner rolls or crusty French bread for sopping up that incredible broth.
Wine-wise, a robust red like Cabernet Sauvignon complements the beef perfectly, though honestly, a cold beer hits the spot just as well on casual weeknight dinners.
What started as a simple collection of pantry staples has transformed into something truly magical – a dish that’s become my go-to answer for “what’s for dinner?” on those days when comfort food isn’t just wanted, it’s desperately needed.
This beef and noodles recipe delivers every single time, creating tender, shredded meat swimming in rich broth with perfectly cooked noodles that soak up all those incredible flavours.
It’s proof that sometimes the most humble ingredients create the most satisfying meals. Trust me, once you’ve mastered this comforting classic, you’ll wonder how you ever lived without it.
What started as a simple collection of pantry staples has transformed into something truly magical – a dish that’s become my go-to answer for “what’s for dinner?” on those days when comfort food isn’t just wanted, it’s desperately needed. This beef and noodles recipe delivers every single time, creating tender, shredded meat swimming in rich broth with perfectly cooked noodles that soak up all those incredible flavors. It’s proof that sometimes the most humble ingredients create the most satisfying meals. Trust me, once you’ve mastered this comforting classic, you’ll wonder how you ever lived without it.
