Easy and Delicious Beef and Noodles Recipe for Weeknight Dinner

I’m making the best beef and noodles recipe.

This recipe has over 800 five-starved reviews and it’s for a really good reason.

It’s super easy to make and everyone loves it.

Why You’ll Love This

This recipe has over 800 five-starved reviews and it’s for a really good reason.

It’s super easy to make and everyone loves it.

You guys are going to love it.

It’s so good and so delicious.

It looks wonderful. This is a perfect easy weeknight dinner.

Ingredients

• a low beef
  • beef roast that I’ve already diced up into one inch pieces
  • stu meat
  • ground beef
• half a white onion
• one tablespoon of butter
• two cups of beef off
• two bay leaves
• A half a teaspoon of dried thyme leaves
• half a teaspoon of salt
• teaspoon of black pepper
• egg noodles
• For the cornstarch slurry:
  • a fourth cup of cold water
  • one tablespoon of cornstarch

Instructions

1. First cut off both ends of the onion and just peel off that other layer.
2. Cut it in half down the middle.
3. Finally dice it up.
4. When I dice that onion, I kind of hold it together and just slide it into slices and hold it all together.
5. Then just turn it and you want to kind of dice the onion with the circle of the onion.
6. You kind of want to come in at an angle to get it completely diced just like that.
7. Hold it together and just dice it along.
8. Once it’s diced, I just separate it with my fingers and if there’s any large pieces, I will dice those in half.
9. First, heat the skillet over medium-tie heat.
10. Add one tablespoon of butter to the skillet.
11. Let that melt.
12. Then add in the diced onions.
13. Sauté them for just three to four minutes until they start to get translucent and tender in that butter.
14. Once the onion is tender and slightly browned and translucent, go ahead and add the beef to your skillet.
15. Brown the beef.
16. Keep the temperature on high or medium-high, watch it closely, and thin it out into an even layer so that you can get a nice brown on that beef.
17. Cook all of that excess liquid off because it’s going to prevent it from browning.
18. Just go ahead and keep it on high and watch it closely so that it doesn’t burn.
19. Cook that off so we can really get to browning the beef.
20. You kind of want to pop it to make sure that all sides get nice and brown.
21. Make sure you strike those onions off the pan so they don’t get too burnt.
22. Once the beef is brown, reduce the temperature on the skillet and add two cups of beef off.
23. Add two bay leaves.
24. Add a half a teaspoon of dried thyme leaves.
25. Add in a half a teaspoon of salt.
26. Add a teaspoon of black pepper.
27. Stir to combine all the ingredients and get those bay leaves covered so it will add to the flavor.
28. Then turn the heat up a little bit and bring it to a nice, green boil.
29. Once it’s boiling, reduce the heat down to low.
30. Simmer this and cover it with a nice tight lid.
31. Let that simmer on low covered for about 20 to 30 minutes to really make that beef nice and tender.
32. Watch it closely because the liquid will start to cook off and we want to add more beef broth if it cooks off too low.
33. Add another cup of beef broth when needed.
34. While the beef is simmering, cook your egg noodles based on the packet’s instructions to all dente.
35. Cook these for about four minutes.
36. Make a cornstarch slurry mixed together for a fourth cup of cold water with one tablespoon of cornstarch.
37. Dissolve the cornstarch before you stir it into your beef mixture.
38. Add the slurry.
39. Stir it in and let it heat to thicken the sauce.
40. Let this heat for a few minutes for that sauce to get nice and thick.
41. Go ahead and turn it off the heat.
42. Remove the bay leaves.
43. Dump the noodles right in.
44. Toss it all together.

Cooking Tips

• You want the pieces somewhat uniform so they cook evenly and at the same time.
• You don’t want some tough pieces to get the other ones tender, so I like to do them consistently.
• You can also use stu meat if you prefer and in a pinch you could use ground beef.
• If you decide to use ground beef, you’ll want to cut down the cooking time significantly because it cooks a lot quicker than a roast does.
• You need a good knife in your kitchen. I always say you need one really good awesome knife and this is it.
• Some people in my family are a bit sensitive to onions, so I like to cook them down into the sauce so they can’t tell that they’re there.
• You can use a cast iron skillet as well.
• You just want a big enough pan to hold the beef and make sure that the beef can get all the way brown.
• You are going to stir in the noodles. So you want it to be able to hold the whole meal.
• Make sure you’re using the thyme leaves and not the ground thyme because the ground thyme will be way too strong.
• All dente is just like one or two minutes under the full cook time.
• You don’t want them cooked all the way through because when we add them to the sauce of our beef mixture, they will continue cooking and you don’t want them mushy.
• Don’t be afraid to taste test the beef towards the end of the cook time to see if it’s tender enough based on your preference.
• You do not want to put the cornstarch directly into the hot mixture or it’ll clump up and it’s just real gross.
• Nobody likes to eat a bay leaf.
• Yes, you can make the beef mixture in the crop pot. Just cook it on low for six to eight hours. You can pre-brown but you don’t have to. And then go ahead and thicken it and stir in the noodles at the end. And it’s perfect every single time.
• The leftovers of this will easily last up to four to five days in your refrigerator. And I just reheat it in the microwave and it tastes great.

Serving Suggestions

• I love to serve this with like an easy side salad or steamable broccoli.
• You can steam it in the microwave and it takes minutes and it’s perfect and awesome.

All right, guys. Well, I love having you in my kitchen today.

Thank you so much for joining me.

I gotta go eat so I will see you next time.