This hearty beef stew with noodles is the ultimate comfort food! Tender beef, soft carrots, and flavorful broth come together to warm your tummy.
I love how the noodles soak up all that yummy broth—it’s like a warm hug in a bowl! Perfect for chilly days when you need something cozy and filling.
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast for its tenderness after slow cooking. If you need a leaner option, sirloin works well too. Turkey or chicken can be great substitutes for a leaner stew.
Carrots and Celery: These are classic additions for flavor. You can swap in parsnips or bell peppers if you prefer different veggies. Frozen vegetables can also work if you’re short on fresh produce!
Mushrooms: They add such a nice earthiness to the stew. Feel free to replace them with more hearty veggies like potatoes or zucchini if mushrooms aren’t your thing.
Egg Noodles: My favorite for this dish. If you want a gluten-free option, try rice noodles or even skip the noodles entirely and serve with a slice of crusty bread instead.
How Do I Ensure My Beef is Tender and Juicy?
The secret to tender beef in your stew lies in the cooking time and temperature. Here’s how to get it just right:
- Start by browning the beef cubes well; this enhances flavor. Don’t rush this step!
- Simmer on low heat for 1.5 to 2 hours. Keep it covered to maintain moisture.
- Check tenderness with a fork—if it flakes apart easily, you’re golden!
Taking your time is key here! Enjoy the process and the delicious aroma filling your kitchen.
Beef Stew with Noodles
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 8 oz mushrooms, halved or quartered
- 4 cups beef broth
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
For the Noodles & Toppings:
- 2 cups egg noodles
- 1 cup frozen peas
- Fresh dill for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 1.5 to 2 hours of cooking time. Perfect for a relaxing afternoon or a cozy weekend dinner!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. While it heats up, season the beef cubes with salt and pepper. Once hot, add the beef in batches, browning each piece on all sides. This will take about 5-7 minutes. After browning, remove the beef from the pot and set it aside.
2. Sautéing the Vegetables:
In the same pot, add the chopped onions, diced carrots, diced celery, and mushrooms. Cook these veggies for about 5 minutes, stirring occasionally until they soften. Then, add the minced garlic and cook for an additional minute until it’s fragrant.
3. Creating the Stew Base:
Next, return the browned beef to the pot. Pour in the beef broth and water, then stir in the Worcestershire sauce, dried thyme, bay leaf, and any additional salt and pepper to taste. This is where all those delicious flavors start to come together!
4. Simmering for Tender Meat:
Bring the stew to a boil, then lower the heat to a simmer. Cover the pot and let it cook gently for about 1.5 to 2 hours. You’ll know it’s ready when the beef is fork-tender.
5. Adding the Noodles:
Once the beef is tender, remove the bay leaf from the pot. Add the egg noodles and frozen peas, stirring them into the stew. Let it cook for another 8-10 minutes until the noodles are tender.
6. Final Touches:
Give the stew a final taste and adjust any seasoning if needed. If you want, sprinkle some fresh dill on top when serving for a lovely hint of flavor.
Enjoy your warm, hearty beef stew with tender noodles! It’s the perfect dish for sharing with family and friends.
Can I Use a Different Type of Meat for This Stew?
Absolutely! You can swap out beef for chicken or turkey if you prefer a lighter option. Just remember that cooking time may vary slightly, as poultry cooks faster than beef.
How Do I Make This Recipe Gluten-Free?
To make this stew gluten-free, use gluten-free beef broth and substitute the egg noodles with either gluten-free pasta or rice. Both options will work well with the stew!
Can I Freeze Leftover Stew?
Yes! Let the stew cool completely before transferring it to airtight containers. It can last in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it on the stove over low heat.
What Other Vegetables Can I Add?
Feel free to get creative! You can add potatoes, green beans, or peas for extra nutrition and flavor. Just make sure to adjust the cooking time for any new additions like potatoes, which take longer to cook.
