Fork-tender beef chunks over buttery egg noodles in rich gravy
Old-Fashioned Beef and Noodles
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Servings
6
6 generous servings
Difficulty
Easy
Cost
Moderate
$$
Old-Fashioned Beef and Noodles
Fork-tender beef chunks over buttery egg noodles in rich gravy
★4.7(23)
Slow-simmered beef in a savory gravy served over wide buttery egg noodles. A Midwestern comfort classic that tastes like it simmered all day.
15m
Prep Time
120m
Cook Time
135m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This old-fashioned beef and noodles is Midwestern comfort food at its finest—fork-tender chunks of beef in a rich, beefy gravy ladled over wide egg noodles. Simple ingredients, extraordinary flavor.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 16 oz wide egg noodles
- 4 cups beef broth
- 1 onion, diced
- 3 tbsp all-purpose flour
- 2 tbsp butter
Instructions
- 1
Season beef with salt and pepper. Brown in batches in a Dutch oven with oil over high heat. Remove and set aside.
- 2
Add butter and onion to the pot; cook 5 minutes. Sprinkle flour over and cook 1 minute, stirring.
- 3
Pour in beef broth and scrape up browned bits. Return beef to the pot and bring to a boil.
- 4
Reduce to a low simmer, cover, and cook 1.5-2 hours until beef is fork-tender.
- 5
Cook egg noodles separately, drain, and serve the beef and gravy ladled generously over the noodles.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Egg noodlesMashed potatoes or rice
Both soak up the gravy beautifully
Beef chuckStew meat or bottom round
Both work but chuck has the best marbling for tenderness
Tips & Storage
Pro Tips
Don't rush the browning—deep color on the beef is where all the flavor comes from.
Add a splash of Worcestershire sauce and a bay leaf to the simmering broth for extra depth.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store beef and noodles separately in the refrigerator for up to 3 days.
Reheating
Warm gravy and beef on the stove, adding a splash of broth if needed. Reheat noodles separately.
Nutrition Facts
Per serving (100mg) · 6 servings
Calories460
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates14g
Fat48g
Fiber680mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a slow cooker?
- Yes—brown the beef first, then cook on low for 6-8 hours in the slow cooker.
- What if the gravy is too thin?
- Mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the simmering gravy.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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