This hearty beef stew with noodles is a warm hug in a bowl! Tender beef, fresh veggies, and comforting noodles come together in a rich broth that’s sure to steal your heart.
I love how this dish makes my kitchen smell amazing while it cooks. Plus, there’s nothing better than a big bowl of stew on a chilly day—it’s like a cozy blanket for your tummy!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews as it becomes tender when cooked slowly. If you’re looking for alternatives, beef brisket or round could work, but chicken thighs or even mushrooms for a vegetarian version give delicious results too!
Vegetables: Onions, carrots, celery, and mushrooms are traditional, but feel free to mix it up! Parsnips, green beans, or peas are great additions. You can also use frozen vegetables if you’re short on fresh ones.
BEEF Broth: Homemade broth is best, but store-bought works well too. If you need a lighter option, vegetable broth is a tasty substitute, especially if you’re going for a vegetarian stew.
Noodles: Egg noodles are classic, but try rotini, fusilli, or gluten-free pasta if you prefer. Just be sure to adjust the cooking time based on the type of pasta you choose.
Tomato Paste: This adds depth to the stew, but if you’re out, you can use canned diced tomatoes or even a bit of ketchup in a pinch. Just reduce the added water slightly.
How Do I Get My Beef So Tender?
The key to tender beef in stew is slow cooking. First, you must brown your beef cubes well; this adds flavor. Then cover the pot and let it sit on low heat for 1.5 to 2 hours. The low and slow method allows the collagen in the meat to break down, turning it into juicy goodness!
- Start with medium-high heat to get a good sear on the meat, then reduce the heat when you add the liquid.
- Use a heavy pot like a Dutch oven to keep heat consistent.
- Don’t rush the simmer! It’s tempting, but let that beef simmer gently for that melt-in-your-mouth texture.
Beef Stew with Noodles
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 8 oz mushrooms, sliced
- 1 cup frozen peas
- 6 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
For the Noodles:
- 3 cups egg noodles or rotini pasta
For Garnish:
- Salt and pepper to taste
- Fresh parsley or chives, chopped for garnish
- 2 tbsp all-purpose flour (optional, for thickening)
How Much Time Will You Need?
This delicious beef stew takes about 15 minutes to prep and approximately 2 hours to cook. You’ll have about 30 minutes of active cooking time, and then you can just let it simmer and enjoy the aromas in your kitchen!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the vegetable oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the beef cubes in batches, taking care not to overcrowd the pot. Brown all sides thoroughly—this helps develop rich flavors. Once browned, remove the beef and set it aside on a plate.
2. Sautéing the Aromatics:
In the same pot, reduce heat to medium and add the chopped onion and minced garlic. Sauté until they become soft and fragrant, which should take about 3-4 minutes. This step builds the foundation of flavor for your stew!
3. Adding Tomato Paste:
Stir in the tomato paste, mixing it to coat the onions and garlic evenly. Allow it to cook for 1-2 minutes, letting the flavors meld together.
4. Simmering the Beef:
Return the browned beef to the pot with the onion-garlic mixture. Pour in the beef broth and water, then sprinkle in the thyme and add the bay leaves. Bring everything to a nice boil, then reduce the heat, cover, and allow it to simmer gently for 1.5 to 2 hours, or until the beef is tender.
5. Cooking the Vegetables:
Once the beef is nice and tender, add the sliced carrots, celery, and mushrooms into the pot. Let it simmer uncovered for another 20-30 minutes until the vegetables are perfectly tender.
6. Thickening the Stew (Optional):
If you’d like a thicker stew, mix the all-purpose flour with a couple of tablespoons of cold water to make a slurry. Stir this into the hot stew and let it cook for an additional 5 minutes to thicken.
7. Cooking the Noodles:
While your stew is simmering, cook the noodles separately in a pot of boiling salted water according to package instructions until they’re al dente. Drain them and set aside until you’re ready to serve.
8. Adding Peas:
Just a few minutes before serving, stir the frozen peas into the stew and let them heat through for about 5 minutes. They add a lovely pop of color and sweetness!
9. Serving Up:
To serve, place the cooked noodles into bowls and ladle the hot beef stew over them. Don’t forget to garnish with a sprinkle of chopped fresh parsley or chives for that extra touch of flavor!
10. Enjoy!
Sit back, relax, and enjoy your comforting beef stew with noodles! It’s perfect for sharing on a chilly evening—or anytime you crave a warm, hearty meal.
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness after slow cooking, you can also use beef brisket or round. If you prefer a leaner option, look for boneless short ribs as well!
How Do I Store Leftover Beef Stew?
Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.
Can I Freeze This Stew?
Yes, this stew freezes beautifully! Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
What If I Don’t Have Egg Noodles?
No problem! You can substitute with any pasta, like rotini or even gluten-free options. Just remember to cook the pasta separately according to package instructions and then combine with the stew just before serving.
