Beef and Noodles

How to Make Beef and Noodles

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1. Toss the beef with the flour, salt and pepper until every cube is lightly coated.

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2. Heat the oil in a large, heavy pot over medium-high heat and brown the beef in two batches for 5 minutes each, turning, until deeply coloured. Lift it onto a plate.

   Mark done Start 5 min timer

3. Add the onion, carrots and celery to the pot and cook for 6 minutes, scraping up the browned bits, until softened. Stir in the garlic and tomato paste and cook for 1 minute.

   Mark done Start 6 min timer

4. Return the beef and its juices to the pot, add the stock, water, bay leaves, thyme and Worcestershire sauce and bring to a simmer.

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5. Cover with the lid slightly ajar and simmer over low heat for 2 hours, stirring now and then, until the beef is very tender and breaks apart with a spoon.

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6. Remove the bay leaves and skim any fat from the surface.

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7. Stir in the noodles, return to a simmer and cook for 8 to 10 minutes, stirring often, until the noodles are tender and the liquid has thickened into a gravy.

   Mark done Start 8 min timer

8. Stir in the butter and parsley, taste for salt and pepper, and serve over mashed potatoes or with bread.

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Tips for Making Beef and Noodles

• Brown the beef properly. The dark crust on each cube is where the roasted flavour of the gravy comes from, and pale meat gives a flat broth.
• Add the noodles only when the beef is tender. They cook in minutes and turn soft and swollen if they sit in the pot, so time the stew around them.
• Thin the gravy with a splash of hot water if it gets too thick. The noodles keep drinking liquid, and the dish tightens as it stands.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Beef and Noodles

• Mashed potatoes
• Buttered green beans
• Sliced white bread

Storing & Reheating Beef and Noodles

Keeps in the fridge for up to 3 days and thickens as it sits, so loosen it with a splash of water when reheating gently. Noodles go soft on freezing, so freeze the beef and gravy for up to 3 months and cook fresh noodles when you reheat it.

Beef and Noodles FAQ: Common Questions

Beef and Noodles Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.