Beef And Noodles

Beef and Noodles is comfort food at its best! Tender beef and sweet peas in a rich sauce, reliable over egg noodles or mashed potatoes. This meal satisfies every time.

Beef And Noodles Recipe

If you’re in need of a comforting and satisfying meal, then Beef and Noodles is definitely worth trying out. It’s reliable for serving to guests, or for enjoying on a cold day when you want something hearty and warming.

What’s great about this recipe is that you can make it in either a pressure cooker or a slow cooker, so it’s really adaptable to your schedule and preferences. And with the straightforward-to-follow directions provided, it’s a straightforward dish to prepare.

The winning combination of tender beef and sweet peas in a rich, flavorful sauce is served over egg noodles or mashed potatoes is the reliable finishing touch.

What Cut Of Meat To Use

A good, well-marbled chuck roast is a reliable cut of meat to use for this Beef and Noodles recipe.

Chuck roast comes from the shoulder of the cow and is known for its rich, beefy flavor and tender, juicy meat. The marbling, or the flecks of fat that are interspersed throughout the meat, add to the flavor and tenderness of the dish.

Slow cooking or pressure cooking renders the meat exceptionally tender to the point that it effortlessly falls apart in your mouth.

How Do You Make Beef Noodles? (Tips)

1. Use a well-marbled chuck roast which will result in tender, juicy meat.
2. Don’t rush searing the beef. This will help create a crispy exterior that adds depth to the overall dish.
3. To avoid an overly salty sauce, it’s crucial to opt for a high-quality, low-sodium beef broth. Among the different store-bought brands available, Swanson’s is our top pick for beef broth as its quality sets it apart from the rest.
4. Don’t skimp on the sautéing step. Sautéing the onions and garlic until they are soft and fragrant will ensure that the flavors develop well. It also allows the opportunity to scrape up the fond left behind by the meat. See “quick tip” box below.

Quick Tip

Fond refers to the satisfying caramelized remnants at the bottom of a pan once you’ve seared meat or veggies. The heat makes the proteins and carbohydrates break apart and congregate into scrumptious browned bits, which add loads of flavor to the recipe. This is why we sear the beef and scrape up anything left in the pan afterward!

Beef And Noodles Recipe Storage

Store noodles and the saucy beef in separate airtight containers in the fridge for 3-5 days. Since the sauce will thicken as it sits in the refrigerator, you can thin it by adding a splash of heavy cream or beef broth when reheating. Reheat sauce in a small pot over a low burner, stirring occasionally.

It’s important to note that this recipe doesn’t freeze very well. The dairy in the sauce can separate when frozen, which can affect the overall texture and flavor of the dish. If you do choose to freeze it, be sure to let it thaw completely in the refrigerator before reheating.

What To Serve With Creamy Beef and Noodles

Creamy Beef and Noodles are typically served with a variety of sides that complement its rich and savory flavor. Here are some popular serving suggestions for this satisfying meal:

• Mashed potatoes: A creamy, buttery mashed potato side dish is the reliable way to soak up the satisfying sauce.
• Noodles: Egg noodles, wide noodles, or even pasta make a great base for the creamy beef-filled sauce.
• Bread: A crusty loaf of bread or even some soft dinner rolls present the reliable way to mop up any remaining sauce on your plate.
• Rice: Serve the creamy beef over a bed of steaming white rice or fluffy brown rice. A bed of farro would also be unique and satisfying!
• Vegetables: Steamed or roasted vegetables such as carrots, broccoli, or green beans, make for a healthy and flavorful addition to the meal.
• Salad: A crisp green garden salad is a great way to add some freshness to the meal and balance out the richness of the cream sauce.

More Comforting Dinner Recipes

• Shepherd’s Pie with a mashed potato topping
• Chicken Noodle Casserole with a crunchy topping
• Chili Con Carne with tender beef
• Chicken Stew with potatoes and veggies
• Shredded Beef Enchiladas made in the slow cooker or pressure cooker

Ingredients

• 2-1/2 pounds beef chuck roast (see note 1)
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cups chopped yellow onion
• 1 tablespoon minced garlic
• 1-1/4 teaspoons dried parsley
• 1-1/4 teaspoons paprika
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 3/4 teaspoon onion powder
• 2 tablespoons Dijon-style mustard
• 1-1/2 tablespoons Worcestershire sauce
• 1 cup reduced-sodium beef broth (see note 2)
• 1/3 cup flour
• 1 cup heavy cream
• 1 (10-ounce) bag frozen peas
• 1 teaspoon beef bouillon powder (skippable)
• 1 tablespoon red wine vinegar (skippable)
• fresh thyme (skippable)
• 1 (16-ounce) package egg noodles (or mashed potatoes)

Method

1. Remove the beef from its packaging and pat dry all over with a paper towel. Cut beef into 1-1/2-inch cubes. Season with salt and pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed pan over a hot burner. Add beef in a single layer. Don’t crowd the pan; you’ll need to sear the meat into a few batches. Let it sear nicely on each side—about 4 minutes total. Remove and repeat with the rest of the beef, adding more oil as needed. move seared beef to a separate bowl and keep nearby for now.
2. Once all the beef is seared, remove the pan from heat and let it cool for 2–3 minutes. Do not wipe out the pan. Return the pan to the stovetop and set the heat to medium-high and add the butter. Once the butter is melted, add the onion and garlic. Sauté until the edges turn golden, about 3–5 minutes. Scrape up all the browned bits on the bottom of the pan while mixing. Use a spatula to scrape every bit from this pan into the Instant Pot or slow cooker.
3. Add all the seasonings, dried parsley, paprika, dried oregano, thyme, onion powder, Dijon-style mustard, Worcestershire sauce, and beef broth to the pot. Stir well, then return the beef, along with any juices in the bowl. Stir gently, pressing beef below the liquid as much as possible.
4. If using an Instant Pot, close the lid and pressure cook at high pressure for 35 minutes, followed by a 10-minute natural release (wait 10 minutes, then manually release the remaining pressure). If using a slow cooker, cook on low for 8 hours, or on high for 5 hours.
5. When the beef is nearly finished, follow the package directions to cook the egg noodles or prepare mashed potatoes.
6. Once the beef cooking time is done, open the lid and stir. Add the flour to a separate bowl. Remove about 1/2 cup liquid (none of the beef) from the Instant Pot/slow cooker and add to the bowl with flour. Whisk briskly with a fork until you have a smooth, thick mixture. Use a spatula to move this thickened mixture and the heavy cream to the pot. mix in the peas.
7. Taste and add beef bouillon if additional saltiness is needed. Taste again and add additional salt and pepper as needed. Add in red wine vinegar if you’d like a hit of acidity. You can’t taste it, but it adds a nice balance. Stir through and serve over cooked egg noodles or mashed potatoes. finish with fresh thyme or parsley if desired. Enjoy!