Go Back
Beef and noodles in a white bowl with tender braised beef chunks, egg noodles, rich brown gravy, fresh thyme, and black pepper overhead view
Meal Nimble

Homemade Stovetop Beef and Noodles

Rich, fork-tender braised beef and wide egg noodles simmered in a deeply savory homemade broth — all in one pot. A true cold-weather comfort meal that comes together with simple pantry ingredients and delivers serious flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Beef and Broth
  • 1.5 lbs beef stew meat cut into 1 to 1½ inch chunks, chuck preferred
  • 2 tablespoons vegetable oil or unsalted butter for extra richness
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 3 cup beef broth low-sodium preferred
  • 1 cup water
  • 1 tablepsoons Worcestershire sauce
  • 1 tablepsoons soy sauce
  • 1 tablepsoons dried thyme
  • salt and black pepper to taste
For Thickening
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 2.5 cups wide egg noodles uncooked

Equipment

  • Large Dutch oven or heavy-bottomed pot (6 qt minimum)
  • Wooden spoon or silicone spatula
  • Paper towels
  • Small bowl (for cornstarch slurry)
  • Whisk

Method
 

  1. Pat the beef stew meat completely dry with paper towels. Season generously with salt and black pepper on all sides. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the beef in a single layer — do not overcrowd the pan. Sear for 2 to 3 minutes per side without moving until a deep mahogany-brown crust forms. Work in batches if needed. Remove the seared beef and set aside on a plate.
  3. Reduce heat to medium. In the same pot, add the diced onion and cook for about 4 minutes, stirring occasionally, until softened and starting to turn golden. Add the minced garlic and stir for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pot.
  4. Return the seared beef to the pot. Pour in the beef broth, water, Worcestershire sauce, soy sauce, and dried thyme. Stir to combine. Bring the mixture to a full boil over medium-high heat.
  5. Once boiling, reduce heat to low. Cover the pot with a lid and let the beef braise for 1 hour 15 minutes to 1 hour 30 minutes, checking occasionally. The beef is ready when it is genuinely tender and pulls apart easily with a fork.
  6. In a small bowl, whisk together the cornstarch and cold water until fully smooth. Pour the slurry into the pot while stirring constantly. Let the broth simmer for 2 minutes until it thickens and turns glossy.
  7. Add the wide egg noodles directly into the pot. Stir gently to submerge them in the broth. Cover and cook on low for 10 to 12 minutes, stirring once or twice, until the noodles are soft and have absorbed some of the broth.
  8. Remove from heat. Taste and adjust seasoning with salt, pepper, or an extra splash of Worcestershire if needed. Let the dish rest covered for 5 minutes before serving — this allows the sauce to settle and the flavors to round out.

Notes

Storage: Refrigerate leftovers (noodles and broth together) in an airtight container for up to 4 days. When reheating, add a splash of broth or water and warm over medium-low heat, stirring gently.
Freezing: Freeze the beef and broth (without noodles) for up to 3 months. Cook fresh noodles when ready to serve — frozen noodles turn mushy.
Substitutions: No beef broth? Chicken broth + extra Worcestershire works well. No cornstarch? Use 1 tablespoon of all-purpose flour whisked into cold water. No egg noodles? Any short pasta works — avoid thin or delicate pasta shapes.
Variation — Creamy: Stir in ½ cup sour cream off the heat for a stroganoff-style version.
Variation — With Vegetables: Add diced carrots and celery in the first 30 minutes of braising. Stir frozen peas in at the very end.
Slow Cooker Method: After searing and sautéing, transfer everything except the noodles and cornstarch to a slow cooker. Cook on Low 7–8 hours or High 4–5 hours. Stir in slurry and noodles 30 minutes before the end on High.