There's just something about a big bowl of beef and noodles that feels like home. Tender pieces of beef, thick, savory gravy, and soft egg noodles come together for the kind of comfort food that hits the spot after a long day. It's hearty, filling, and made with simple ingredients that turn into something really delicious.
This recipe starts with chuck roast seasoned with Slap Ya Mama, black pepper, and red pepper flakes. The beef gets seared first to build flavor, then simmers in a homemade gravy made with onions, garlic, beef broth, and Worcestershire sauce. As everything cooks together, the beef becomes tender, and the gravy gets rich and flavorful.
Serve over a pile of egg noodles, or spoon it over these easy Instant Pot mashed potatoes for an easy, cozy meal perfect for chilly evenings, Sunday supper, or any time.
If you love hearty, easy meals like this, be sure to try our crock pot beef stew, one-pot chili, or meatball pasta bake next!
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Why You’ll Love This Recipe
- Comfort food at its best: Tender beef, savory gravy, and egg noodles make a filling meal everyone can enjoy.
- Homemade gravy: Butter, onions, garlic, and beef broth create a flavorful gravy without needing a packaged mix.
- A little kick: Red pepper flakes and Slap Ya Mama seasoning add a touch of heat without overpowering the beef.
- Simple ingredients: You don't need anything fancy to make this hearty dinner.
- Great for family dinner: Serve it straight from the pot for a relaxed, no-fuss meal.
- Easy to customize: Adjust the spice, add vegetables, or choose how you want to serve the noodles.
Key Ingredients
The full list of ingredients and their exact amounts can be found in the recipe card at the bottom of the post.
- Chuck roast: Gets tender and juicy as it simmers, soaking up all that rich, savory gravy.
- Beef broth: Creates the flavorful base for the gravy and helps the beef cook until tender.
- Onion & garlic: Add a delicious savory flavor that makes the gravy taste extra rich and comforting.
- Worcestershire sauce: Adds a deep, savory flavor that makes the beef gravy even more delicious.
- Slap Ya Mama, black pepper & red pepper flakes: Bring bold seasoning with a little extra kick to balance out the rich gravy.
Variations
- Make it milder: Leave out the red pepper flakes and reduce the Slap Ya Mama seasoning if you want less heat.
- Add mushrooms: Sauté sliced mushrooms with the onions for an earthy flavor that works well with beef gravy.
- Toss in vegetables: Add peas, carrots, or green beans for extra color and texture. Cook them until tender.
- Use a different pasta: Wide egg noodles are traditional, but other pasta shapes can work in a pinch.
- Make the gravy richer: Replace a small amount of the beef broth with a splash of heavy cream for a creamier finish.
- Add herbs: A little dried thyme or rosemary can add another layer of flavor to the gravy.
How to Make Beef and Noodles
Step 1: Season the beef. Then, sear in a large pot or Dutch oven until nicely browned. Set aside.
Step 2: Cook the onions in the same pot until softened. Then add the garlic and cook until fragrant, loosening up any brown bits on the bottom of the pot as you go.
Step 3: Stir in the flour and cook for about 2 minutes.
Step 4: Add the broth and Worcestershire sauce, stir, and cook for a few minutes. Return the beef to the pot.
Step 5: Simmer until the beef is tender and the gravy has thickened.
Step 6: Cook the egg noodles while the beef simmers. Then, serve the beef over the noodles or gently stir them in. Enjoy!
Expert Tips
- Don't rush the searing: Browning the beef adds flavor to both the meat and the gravy. Give the pieces enough room in the pot to sear properly.
- Scrape up the browned bits: When you add the broth, loosen the flavorful bits stuck to the bottom of the pot.
- Keep the heat gentle: A steady simmer helps the chuck roast become tender without cooking the gravy too aggressively.
- Check the beef before serving: The 50-minute cooking time is a guide. Depending on the size of the pieces and your simmer, the beef may need a little longer.
- Thicken only if needed: The gravy will naturally thicken as it cooks and cools, so give it a chance before adding the cornstarch slurry.
- Cook the noodles separately: This gives you better control over their texture and keeps them from soaking up too much gravy while the beef cooks.
- Save some cooking water if you like: A small splash of noodle water can help loosen the gravy if it becomes too thick when you combine everything.
Beef and Noodles FAQs
Chuck roast is an excellent choice because it becomes tender as it simmers and gives the gravy plenty of beefy flavor. Cut it into small, even pieces so it cooks more evenly.
The exact cooking times for beef and noodles varies based on the size of your beef chunks. In general, it can take anywhere from 45 minutes to a little over an hour.
Chuck roast needs enough time to become tender. If it's still chewy after about 50 minutes, keep it covered and simmer a little longer, checking periodically.
If the gravy is too thin, mix 2 teaspoons of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the simmering gravy and cook for a few minutes until it thickens. Add more only if needed, since the gravy will continue to thicken slightly as it cools.
Stir in a little warm beef broth at a time until the gravy reaches your preferred consistency. If you have reserved some egg noodle cooking water, a small splash can also help loosen the gravy. Add liquid gradually so the sauce stays rich rather than watery.
Whisk or stir the flour into the cooked onions and garlic until everything is evenly coated, then cook for about 2 minutes. Pour in the beef broth gradually while stirring continuously. If you need to thicken the gravy later, always mix the cornstarch with cold water before adding it to the pot.
Yes, beef stew meat can work well. The pieces may vary in size and tenderness, so check them as they simmer and allow extra cooking time if necessary. Choose evenly sized pieces whenever possible to help them cook at a similar rate.
Yes! Mushrooms, carrots, peas, and green beans all pair nicely with the beef gravy. Sauté sliced mushrooms with the onions for extra savory flavor, or add vegetables during the simmering process according to how long they need to become tender. If using peas, add them near the end so they do not become overcooked.
Yes, you can adapt the beef and gravy for a slow cooker. For the best flavor, sear the beef first and sauté the onions and garlic before transferring them to the slow cooker. Add the broth, Worcestershire sauce, and seasonings, then cook until the beef is tender according to your slow cooker’s instructions. Thicken the gravy if needed and cook the egg noodles separately just before serving.
Let the leftovers cool slightly, then transfer them to airtight containers and refrigerate within 2 hours of cooking. Refrigerated leftovers are generally best used within 3-4 days. If possible, store the beef and gravy separately from the noodles to help preserve their texture.
Yes, but the beef and gravy freeze better on their own than when combined with cooked noodles. Let the mixture cool, transfer it to a freezer-safe container, and freeze for about 2-3 months for the best quality. Thaw it in the refrigerator, reheat thoroughly, and serve with freshly cooked egg noodles for the best texture.
Warm the beef and gravy in a covered saucepan over medium-low heat, stirring occasionally and adding a little beef broth if the sauce is too thick. Reheat the noodles separately if you stored them apart, then combine them when ready to serve. Heat leftovers to 165°F before eating.
Delicious Pairings for Beef and Noodles
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Beef and Noodles
Ingredients
- 2 ½ pounds chuck roast, cut into 1-inch pieces
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoon butter
- 1 tablespoon olive oil
Beef Gravy
- 2 tablespoon butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 8 ounce package egg noodles
- 2 tablespoons water
- 2 teaspoon cornstarch
Instructions
- In a large pot or dutch oven, add olive oil and butter, and heat over medium heat until butter is melted.
- Add beef and sprinkle with seasonings. Stir.
- Cook beef until seared on all sides. Remove from the pan.
Beef Gravy
- Melt 2 tablespoons of butter and sauté onions, in the same pot, for 4-5 minutes then add the garlic and continue cooking for 2 additional minutes, scraping pan drippings.
- Sprinkle flour over the onions and garlic. Stir, cook for another 2 minutes.
- Pour beef broth and Worcestershire sauce into the pan. Stir for a few minutes and place beef back into the pot. Stir.
- Cover and cook on medium low for about 50 minutes or until the meat is fork tender, stirring occasionally. The gravy will also thicken as it cools. If the gravy seems too thin, mix the cornstarch with water, then add to the pan, stir, and let simmer for a few more minutes.
- Bring a medium saucepan of water to a boil and cook noodles according to package directions. Rinse and set aside.
- Once the beef mixture is fork tender, and the noodles are cooked, add them to the beef mixture or add noodles to individual bowls and top with beef and gravy, stir, and enjoy!
Notes
- Don't rush the searing: Browning the beef adds flavor to both the meat and the gravy. Give the pieces enough room in the pot to sear properly.
- Scrape up the browned bits: When you add the broth, loosen the flavorful bits stuck to the bottom of the pot.
- Keep the heat gentle: A steady simmer helps the chuck roast become tender without cooking the gravy too aggressively.
- Check the beef before serving: The 50-minute cooking time is a guide. Depending on the size of the pieces and your simmer, the beef may need a little longer.
- Thicken only if needed: The gravy will naturally thicken as it cooks and cools, so give it a chance before adding the cornstarch slurry.
- Cook the noodles separately: This gives you better control over their texture and keeps them from soaking up too much gravy while the beef cooks.
- Save some cooking water if you like: A small splash of noodle water can help loosen the gravy if it becomes too thick when you combine everything.
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