Homemade Stovetop Beef and Noodles

There’s nothing quite like the smell of simmering beef and onions wafting through the kitchen — a savory, slightly sweet aroma that promises warmth and satisfaction. This stovetop beef and noodles recipe delivers tender, fork-worthy beef nestled in silky egg noodles, coated in a glossy, comforting broth that clings to every strand. The first bite gives you a gentle chew of perfectly cooked meat, the soft, pillowy texture of egg noodles, and a savory, rich finish that makes you sigh with contentment.

This dish is perfect for colder evenings when you want something filling without fuss, for weekend family dinners that bring everyone to the table, or for busy weeknights when you need a one-skillet solution that still tastes like slow-cooked love. If you enjoy hearty beef recipes, you might also like this take on beef and broccoli that complements this style of cooking: savory beef and broccoli inspiration.

At a Glance

Prep Time: 15 minutes
Cook Time: about 70 minutes (includes 1 hour simmer for tenderness)
Total Time: ~1 hour 25 minutes
Servings: 4 generous servings
Difficulty Level: Easy–Medium (mostly hands-off simmer time)

Nutrition Highlights

Nutrition per serving (estimated — serves 4):

Calories: ~465 kcal
Protein: ~36 g
Carbohydrates: ~35 g
Fat: ~22 g
Fiber: ~2 g
Sodium: ~700 mg (highly dependent on the broth you use)

These values are estimates based on USDA FoodData Central composition tables and standard nutrition calculations; actual values will vary with the cut of beef, exact noodle weight, and the broth you choose. For precise tracking, I recommend entering your specific brands and quantities into a nutrition calculator or app. For general dietary guidance, refer to trusted resources like the CDC or Mayo Clinic.

Why You’ll Love It

Comfort that feels like home: The aroma and texture of this dish evoke family dinners and cozy nights in. It’s an emotional, nostalgic meal that’s easy to love.
Effort that pays off: Browning the meat and a leisurely simmer develop deep flavor with minimal active time — perfect when you want a long-simmered taste without constant attention.
Crowd-pleaser: Mild, hearty, and familiar — suitable for kids and adults alike — it’s an ideal dish for family gatherings or potlucks.
Versatile: Easy to adapt for different diets or ingredient availability (see Creative Twists for gluten-free, vegan, and richer versions).

How to Make Homemade Stovetop Beef and Noodles

Ingredients

1 pound stew meat (about 450 g), cut into bite-sized cubes
2 cups egg noodles (approximately 200 g dry)
1 medium onion, chopped (about 1 cup)
2 cups beef broth (480 ml) — low-sodium recommended if watching sodium
2 tablespoons olive oil
Salt and pepper to taste
Optional: 2 cloves garlic, minced
Optional garnish: chopped fresh parsley

Optional ingredients and substitutions

Swap olive oil for butter (2 tbsp) for a richer flavor.
Use low-sodium beef broth and add salt at the end to control sodium.
Substitute egg noodles with gluten-free pasta or rice noodles for gluten-free variations.
For extra vegetables, add sliced carrots or mushrooms during the onion sauté.

Step-by-step Directions

In a large skillet or sautée pan, heat 2 tablespoons of olive oil over medium heat. If using, add minced garlic and chopped onion; sauté until onion is translucent (about 4–5 minutes). Tip: avoid browning the onions too dark here — you want sweet, soft onions that will meld into the sauce.
Increase heat slightly and add the stew meat to the skillet. Season with salt and freshly ground pepper. Brown the meat on all sides, turning occasionally so you get a good crust (about 6–8 minutes). Do not overcrowd the pan — brown in batches if needed.
Pour in the 2 cups of beef broth and bring the mixture to a boil. Scrape up any browned bits from the bottom of the pan (that’s flavor!). Reduce heat to low, cover, and let simmer gently for about 1 hour, or until the meat is fork-tender. Tip: check at 45 minutes — if meat is tender sooner, proceed to the next step.
Stir in the 2 cups of egg noodles, pushing them into the liquid so they’re submerged. Continue cooking, uncovered, for about 8–12 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed or thickened into a glossy sauce. If the pan gets too dry before noodles are done, add a splash more broth or water. Tip: taste noodles to check doneness — avoid overcooking to prevent mushy texture.
Adjust seasoning with salt and pepper, remove from heat, and serve hot, garnished with chopped parsley if desired.

Practical tips

Browning the meat well adds depth — don’t rush this step.
If you want a thicker sauce, remove a small amount of cooking liquid, whisk in 1 tsp cornstarch, and stir it back in while simmering.
For an even more savory profile, add a splash of Worcestershire sauce or a bay leaf during simmering (remove the bay leaf before serving).

Best Pairings

Serve with a simple green salad dressed with vinaigrette to cut through the richness.
Rustic crusty bread or buttered dinner rolls are perfect for sopping up the sauce.
For a lighter contrast, steamed green beans or sautéed spinach work beautifully.
Pair with a robust red wine or a malty beer for an adult meal; for family dinners, apple cider or a cup of hot tea is a cozy match.
For a fusion twist, serve the beef and noodles next to warm naan or flatbread inspired by hearty beef dishes like these garlic-butter beef fries and naan ideas.

Storing Leftovers

Room temperature: Do not leave perishable beef dishes out longer than 2 hours (1 hour if above 90°F/32°C) to avoid bacterial growth.
Refrigeration: Store in an airtight container for 3–4 days. Reheat gently on the stove with a splash of broth to refresh the sauce.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: egg noodles can soften in the freezer; for best texture, freeze beef and broth separately from noodles when possible.

Pro Tips & Tricks

Best cuts: Choose flank, chuck, or stewing beef for flavor and tenderness after long simmering. These cuts have connective tissue that breaks down into gelatin, creating a silky sauce.
Browning cues: The meat should develop a deep brown crust and release easily from the pan — that indicates the Maillard reaction and flavor development.
Texture keys: Monitor noodle doneness closely. If you prefer firmer noodles, undercook them by 1–2 minutes as they’ll continue to soften when resting.
Salt strategy: Season lightly early on and adjust at the end; using low-sodium broth gives you more control over final salt levels.

Creative Twists

Slow-Cooker Version: Brown meat and onions, then transfer to a slow cooker with broth and cook on low for 6–8 hours. Add noodles in the last 30 minutes.
Gluten-Free: Use 2 cups of your favorite gluten-free pasta or rice noodles and follow the noodle cook times on the package.
Mushroom & Herb Upgrade: Add 8 oz (225 g) sliced mushrooms with the onions and finish with thyme and a splash of red wine for an earthy, aromatic profile.
Vegan "Beefless" Option: Swap stew meat for king oyster mushrooms or seitan and use vegetable broth; finish with soy sauce and a vegan butter substitute to mimic umami richness.

All Your Questions Answered

Q: Can I use leftover roast beef?
A: Yes — add sliced leftover beef near the end of cooking and warm through for about 5–7 minutes so it doesn’t overcook.

Q: My sauce is too thin — how do I thicken it?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk into the simmering sauce. Cook 1–2 minutes until thickened.

Q: How can I reduce sodium?
A: Use low-sodium or homemade broth and taste before adding additional salt.

Q: Can I make this ahead of time?
A: You can braise the beef and store it in the fridge; add and cook the noodles right before serving for best texture.

Q: Noodles got mushy after reheating — any fix?
A: Gently reheat over low heat with a splash of broth and stir carefully. If mushiness persists, serve as a thick stew over toasted bread or mashed potatoes.

Conclusion

Give this stovetop beef and noodles a try the next time you crave something restorative — it’s the kind of meal that fills both the belly and the heart. If you want extra inspiration for a similar homestyle approach, check out this easy recipe for stovetop beef and noodles with straightforward steps and family-friendly flavor: Easy Stovetop Beef and Noodles – The Farmwife Feeds. For a nostalgic, slow-simmered family classic, you may also enjoy this beloved version of Grandma’s beef and noodles: Grandma’s Beef and Noodles – Gimme Some Oven.

If you make it, please share your photos and tweaks — I love seeing variations, hearing how families received it, and building a community of cooks who cherish simple, delicious food.