Pioneer Woman Beef and Noodles

Pioneer Woman beef and noodles need 2 hours 5 minutes and tender chuck, mushrooms and thick egg noodles to make a hearty, savory one-pot stew. Save this cozy winter comfort food dinner for Sunday supper, cold weeknights or family gatherings, because it's a one-pot meal.

Coat the beef in the seasoned flour and sear it until golden brown before anything else goes in the pot. Skip that browning and the broth stays thin and pale, without the toasty body the flour gives it.

The thick frozen egg noodles cook right in the broth, so their starch melts into the stew and thickens it with no extra roux. Letting the beef braise for 1 hour 15 minutes at a barely there simmer also keeps every cube fork-tender.

Pioneer Woman Beef and Noodles

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Course: DinnerCuisine: American, Comfort FoodDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

55

minutes

Calories

730

kcal

Chunks of beef braise low and slow with mushrooms and thyme until meltingly tender. Chewy egg noodles then simmer right in the broth, turning it thick and silky.

Ingredients

• 3 tbsp. flour
  

• 1 tsp. seasoned salt, divided
  

• 1 tsp. ground black pepper, divided
  

• 1 1/2 lb. beef stew meat (or chuck roast), cut into 1” pieces
  

• 2 tbsp. butter
  

• 1 tbsp. olive oil
  

• 1 yellow onion, chopped
  

• 12 oz. sliced mushrooms
  

• 4 garlic cloves, chopped
  

• 1 qt. beef stock
  

• 2 tbsp. Worcestershire sauce
  

• 4 sprigs of thyme
  

• 1 12-oz. bag frozen egg noodles, such as Reames brand
  

• Sour cream and chopped parsley, for serving (optional)
  

Directions

• Coat the beef: Combine 3 tablespoons flour with 1/2 teaspoon each of seasoned salt and black pepper in a large bowl. Then add the 1 1/2 pounds of beef cubes and stir until every piece is well coated.
• Brown the beef: Heat a large Dutch oven over medium-high heat, then add the 2 tablespoons butter and 1 tablespoon olive oil, swirling to coat the bottom. Cook the meat in a single layer for 4 to 5 minutes until golden, stir, and brown another side for 3 to 4 minutes before moving the beef to a plate.
• Cook the vegetables: Reduce the heat to medium and add 1 chopped yellow onion, 12 ounces sliced mushrooms, 4 chopped garlic cloves and the remaining 1/2 teaspoon each of seasoned salt and pepper. Cook for 7 minutes, stirring occasionally and scraping up the browned bits from the bottom of the pot.
• Add the liquid: Pour in 1 quart beef stock and 2 tablespoons Worcestershire sauce, then return the seared beef and add 4 thyme sprigs. Bring it to a simmer, cover, and reduce the heat to low.
• Braise the beef: Cook for 1 hour and 15 minutes with the stock just barely simmering. That slow, gentle heat is what makes the beef tender.
• Add the noodles: Remove the lid, discard the thyme sprigs, and add the 12-ounce bag of frozen egg noodles. Increase the heat to medium-high and cook, stirring occasionally, until the mixture comes to a simmer.
• Finish and serve: Reduce the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until the noodles are tender. Serve right away with a dollop of sour cream and a sprinkle of chopped parsley.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dried egg noodles instead of frozen?

Yes, dried egg noodles work if you can't find frozen ones. Just follow the cook time on the package instead of the 20 to 25 minutes in the recipe, since dried noodles usually cook faster.

How long do leftover beef and noodles keep in the fridge?

Store leftovers in an airtight container in the fridge for 3 to 4 days. The noodles keep soaking up broth, so add a splash of beef stock when you reheat it on the stove.

Can I make beef and noodles ahead of time?

You can braise the beef with the vegetables and broth a day ahead and keep it in the fridge. Then reheat it, bring it to a simmer and add the noodles just before serving so they stay chewy.

Can I make this in a slow cooker?

A slow cooker can handle the braise, as long as you brown the beef and cook the vegetables in a skillet first. Add the noodles for the last 20 to 25 minutes on high so they cook through without turning mushy.

What's the most common mistake with beef and noodles?

Letting the broth boil hard during the braise is the usual problem, because rapid boiling toughens the beef. Keep the heat low so the stock barely simmers, and the meat stays tender.