Beef And Noodles Recipe

I find myself reaching for this recipe whenever a chilly day calls for something truly comforting.

This specific beef and noodles recipe takes a classic family favorite and elevates it with a secret ingredient. We’re skipping the basic gravy and adding a vibrant, creamy sauce made from roasted red peppers and sweet smoked paprika. The result is a deeply flavorful, fork-tender beef dish with a beautiful depth of color that’s perfect for a cozy weeknight dinner.

It’s a hearty meal that’s great for easy meal prep, and this take on classic beef and noodles delivers maximum flavor with minimal effort. Get ready for a new go-to recipe that delivers maximum flavor with minimal effort.

Ingredients

• Beef Chuck Roast: 900 g (2 lb) boneless chuck roast, trimmed and cut into 2.5 cm (1-inch) cubes. This cut is ideal for braising; it’s high in collagen and connective tissue which breaks down during the long simmer, resulting in incredibly tender beef. Look for pre-cut stew meat to save time on meal prep.
• Vegetable Oil: 15 mL (1 tablespoon) vegetable oil or other high smoke point oil like canola oil. Used to properly sear the beef cubes, creating a flavorful crust and developing the base of the sauce. Do not substitute with butter, as it will burn at the high heat required for searing.
• Aromatics: 1 large yellow onion, finely diced, and 3 cloves garlic, minced. These form the essential aromatic base for the sauce, adding depth and sweetness when sautéed. Ensure the onion is translucent before adding the garlic, as garlic burns quickly.
• Tomato Paste and Paprika: 30 mL (2 tablespoons) tomato paste and 15 mL (1 tablespoon) sweet smoked paprika, divided. The tomato paste adds rich umami, while the smoked paprika provides a crucial layer of smoky flavor that defines this recipe. Use sweet smoked paprika (pimentón de la Vera) for the best results; standard paprika lacks this smoky depth.
• Broth and Braising Liquid: 710 mL (3 cups) vegetable broth (low sodium preferred). This amount ensures enough liquid for the beef to simmer and tenderize over several hours. Low sodium broth allows you to control the final saltiness; beef broth can be substituted for an even richer flavor.
• Roasted Red Pepper Sauce Base: 230 g (8 oz) jarred roasted red peppers, drained, 15 mL (1 tablespoon) apple cider vinegar, and 5 mL (1 teaspoon) light brown sugar. These ingredients are blended to create the unique, naturally sweet and smoky sauce that thickens the stew for this high-protein meal. The vinegar and brown sugar balance the sweetness of the peppers and add brightness.
• Thickening Slurry: 30 mL (2 tablespoons) cornstarch and 45 mL (3 tablespoons) cold water. A cornstarch slurry provides a smooth, lump-free method for thickening the sauce to a rich, glossy consistency. Always whisk cornstarch with cold liquid before adding it to hot liquid to prevent clumping.
• Wide Egg Noodles: 450 g (16 oz) wide egg noodles. The wide, flat surface of the egg noodles is perfect for catching and holding the thick sauce in this beef and noodles recipe. Cook separately to avoid overcooking and a gummy texture; add them to the sauce just before serving.
• Garnish and Seasoning: 10 g (1/4 cup) fresh parsley, finely chopped, and salt and pepper to taste. The fresh parsley provides a bright color contrast and a fresh counterpoint to the rich sauce. Use freshly ground black pepper for a better flavor profile.

Instructions

1. Sear the Beef: Pat the beef cubes dry with paper towels; this is essential for a proper sear. Season generously with salt and black pepper, then heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches (half at a time) to ensure deep browning on all sides; do not overcrowd the pot or the meat will steam instead of sear. I’ve found that using my heavy-bottomed 6-quart Dutch oven really helps achieve that deep crust on the beef.

2. Build the Sauce Base: Reduce the heat to medium and add the diced onion to the pot, cooking for 5-7 minutes until softened and translucent. Add the minced garlic and 5 mL (1 teaspoon) of the smoked paprika; cook for 1 minute more until fragrant. Stir in the tomato paste and continue cooking for 2 minutes, stirring constantly, until the paste deepens in color slightly.

3. Deglaze and Simmer: Pour in 240 mL (1 cup) of the vegetable broth, scraping up all the browned bits (fond) from the bottom of the pot with a wooden spoon. Return the seared beef to the pot, add the remaining 470 mL (2 cups) of vegetable broth, and bring to a simmer. Reduce the heat to low, cover the pot with a lid, and let the beef simmer for 1.5 to 2 hours, or until the beef is fork-tender. The long simmer ensures this beef and noodles recipe has perfectly tender beef.

4. Prepare the Red Pepper Sauce: While the beef is simmering, combine the drained roasted red peppers, apple cider vinegar, and brown sugar in a blender. Add 10 mL (2 teaspoons) of the remaining smoked paprika to the blender mixture. Blend until completely smooth, adding a tablespoon or two of the beef cooking liquid if needed to help the blending process.

5. Thicken the Sauce: Once the beef is tender, stir the blended roasted red pepper sauce into the Dutch oven and bring it back to a gentle simmer. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly whisk the slurry into the simmering mixture, stirring constantly, until the sauce thickens to your desired consistency; cook for 2-3 minutes to ensure the cornstarch is fully cooked out. If the sauce seems too thin, whisk in another small slurry of 1 teaspoon cornstarch and 1 tablespoon water and cook for another minute; if it’s too thick, simply stir in a tablespoon of extra broth. This step is crucial for the perfect beef and noodles consistency.

6. Cook the Noodles: While the sauce is thickening, cook the wide egg noodles according to the package directions in a separate pot of salted boiling water until al dente. Ensure the noodles retain a bit of texture to avoid becoming mushy when added to the sauce. Drain the noodles well once cooked.

7. Combine and Serve: Add the drained noodles directly into the Dutch oven with the beef and sauce, tossing gently to coat all the noodles in the creamy sauce. This family-friendly beef and noodles recipe is best when freshly combined. To serve, ladle generous portions into bowls and garnish with the freshly chopped parsley and a light dusting of the remaining smoked paprika for color.

Tips for Extra Flavor and Texture

Searing for Maximum Flavor: The deep flavor in this dish starts with a proper sear on the beef chuck. Pat the beef dry with paper towels to remove moisture before searing; moisture causes steam, preventing browning. Do not overcrowd the pot; sear the beef in batches for a rich, brown crust on all sides.

The Secret to Creaminess: The roasted red peppers create a smooth, creamy sauce without requiring actual heavy cream or milk. Make sure to blend the sauce ingredients completely until silky smooth before adding to the pot. If you prefer a thinner consistency, simply add less of the cornstarch slurry or thin with additional broth at the end.

Adding Vegetables: To make this beef and noodles recipe even heartier, add sliced carrots and celery alongside the onions in Step 2. For a pop of green, stir in a handful of fresh spinach during the last 5 minutes of simmering.

Make-Ahead and Freezer Friendly Tips

Make-Ahead Instructions: The beef stew part of this recipe (before adding the noodles) can be made completely ahead of time and stored in an airtight container in the fridge for up to 3 days. Store the sauce separately from the noodles; cook the noodles fresh when ready to serve. To reheat, simmer gently on the stovetop and add fresh noodles.

Freezer Instructions: This beef and noodles recipe freezes beautifully for up to 3 months. Allow the stew portion (without noodles) to cool completely before transferring it to freezer-safe bags or containers. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

FAQs

Can I use a different cut of beef?

Yes, you can substitute other stewing cuts like boneless short ribs or top round, but chuck roast provides the best results for tenderness and flavor. Avoid very lean cuts like sirloin, as they can become dry during the long simmering process needed for this beef and noodles recipe.

What kind of noodles work best?

Wide egg noodles are traditional and work perfectly here because they hold the sauce well. However, you can substitute other short pasta shapes like penne, rotini, or even large macaroni. I find the thicker noodles stand up better to the hearty sauce in this beef and noodles recipe.

How do I make this beef and noodles recipe in a slow cooker or pressure cooker?

To adapt for a slow cooker, sear the beef on the stovetop first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. To adapt for a pressure cooker (Instant Pot), use the sauté function to sear the beef, then pressure cook for 30-35 minutes for tender beef.

What if my sauce is too thin or thick?

If the sauce is too thin after adding the slurry, whisk an additional teaspoon of cornstarch with cold water and add it slowly. If the sauce is too thick, simply stir in additional vegetable broth or water until it reaches your desired consistency.

Can I make this dish without dairy?

Yes, this specific beef and noodles recipe is naturally dairy-free. The creamy texture comes from the blended roasted red peppers, not from heavy cream or butter.

Conclusion

This smoky beef and noodles recipe is proof that comfort food doesn’t have to be boring. The rich, tender beef and unique roasted red pepper sauce offer a delicious twist that will satisfy the whole family. Pin this recipe for future easy weeknight meals.

beef and noodles recipe

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• Author: Samantha Hayes
• Total Time: 135 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This recipe elevates classic beef and noodles with a unique creamy sauce made from roasted red peppers and smoked paprika, creating a deeply flavorful and fork-tender beef dish perfect for a cozy weeknight meal.

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Ingredients

Scale 1x2x3x

• 900 g (2 lb) boneless chuck roast, cut into 1-inch cubes
• 1 tbsp vegetable oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp sweet smoked paprika, divided
• 3 cups low-sodium vegetable broth
• 230 g (8 oz) jarred roasted red peppers, drained
• 1 tbsp apple cider vinegar
• 1 tsp light brown sugar
• 2 tbsp cornstarch
• 3 tbsp cold water
• 450 g (16 oz) wide egg noodles
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

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Instructions

1. Sear Beef: Pat the beef cubes dry and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear beef in batches for 5-7 minutes per batch, ensuring deep browning on all sides. Remove seared beef from the pot.
2. Cook Aromatics: Reduce heat to medium. Add the diced onion to the pot and cook for 5-7 minutes until softened. Add the minced garlic and 1 teaspoon of the smoked paprika; cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes more.
3. Braise Beef: Pour in 1 cup of the vegetable broth, scraping up any browned bits from the bottom of the pot. Return the seared beef to the pot, add the remaining 2 cups of broth, and bring to a simmer. Cover and reduce heat to low; simmer for 1.5 to 2 hours until the beef is fork-tender.
4. Prepare Red Pepper Puree: While the beef simmers, combine the drained roasted red peppers, apple cider vinegar, brown sugar, and 2 teaspoons of the remaining smoked paprika in a blender. Blend until completely smooth.
5. Thicken Sauce: Once the beef is tender, stir the red pepper puree into the Dutch oven and bring it back to a gentle simmer. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering sauce, stirring constantly until thickened (about 2-3 minutes).
6. Cook Noodles: While the sauce thickens, cook the wide egg noodles in a separate pot of salted boiling water according to package directions until al dente. Drain well.
7. Combine and Serve: Add the drained noodles directly to the Dutch oven with the beef and sauce. Toss gently to coat all the noodles in the creamy sauce. Serve immediately, garnished with fresh parsley.

Notes

For make-ahead convenience, prepare the beef stew (before adding noodles) up to 3 days ahead and store separately. The dish also freezes well without the noodles for up to 3 months. To adjust consistency, add a small additional cornstarch slurry if too thin, or stir in extra broth if too thick.

• Prep Time: 15 minutes
• Cook Time: 120 minutes
• Category: Main Dish
• Method: Braising, Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 650 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 4 g
• Protein: 45 g
• Cholesterol: 100 mg