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Beef and Noodles Stew

A hearty and comforting beef stew with tender chunks of beef, egg noodles, and aromatic vegetables, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef stew meat, cut into bite-sized pieces Cuts like chuck or brisket are recommended for tenderness.
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 2 cups egg noodles Egg noodles are traditional, but other noodles can be used.
  • to taste Salt and pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • for garnish Fresh parsley Optional

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
  2. Add the beef stew meat and brown on all sides, about 4-5 minutes. Remove from the pot and set aside.
  3. In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
  4. Stir in the minced garlic and cook for another minute.
Cooking
  1. Pour in the beef broth, and return the browned beef to the pot.
  2. Add the thyme, oregano, salt, and pepper. Bring to a simmer.
  3. Let the stew simmer for 30 minutes, allowing the flavors to blend together.
  4. Add the egg noodles and cook until they are tender, about 8-10 minutes.
Serving
  1. Taste and adjust seasoning if needed. Serve the stew hot, garnishing with fresh parsley if desired.

Notes

Let the stew cool completely before storing leftovers in an airtight container. Refrigerate for 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop.