This beef stew is packed with tender meat and fresh veggies, all swimming in a rich, flavorful broth. Add in some hearty noodles, and you’ve got a meal that warms the heart!
I love how this stew fills the kitchen with a cozy smell while cooking. It’s perfect for chilly days, and if there’s any left, it tastes even better the next day. Who else is a fan of leftover stew? 🍜
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing due to its balance of meat and fat. If you want a leaner option, consider using sirloin or round roast instead, but keep in mind they may not be quite as tender.
Olive Oil: Olive oil adds nice flavor, but feel free to swap it out for vegetable oil or canola oil if that’s what you have on hand. Avoid oils with strong flavors that might overwhelm the stew.
Vegetables: Carrots and celery are classic in stews. You can replace them with parsnips, turnips, or even green beans for a twist. Fresh vegetables will enhance the texture and flavor!
Beef Broth: This is key for the stew’s depth. If you want a lighter option, use chicken broth or vegetable broth. Just note that the flavor will differ.
Noodles: Egg noodles are traditional, but you can also use any pasta shape you like. If you’re gluten-free, try rice noodles or gluten-free pasta as a great substitute.
Why is Browning the Beef Important?
Browning beef is an essential step for great flavor. It creates a rich crust that adds depth to the final dish. Follow these tips for perfect browning:
- Use a heavy pot to retain heat evenly.
- Make sure the oil is hot before adding the beef – it should sizzle! This helps achieve that crust.
- Don’t overcrowd the pot! Brown in batches if needed to avoid steaming the meat. This ensures even cooking.
Once browned, set the beef aside and move on to those delicious veggies. They’ll pick up all those tasty flavors stuck to the pot!
How Do You Get a Thicker Stew?
Sometimes you want your stew with a little more body. Here’s how to thicken it up:
- Mix 2 tablespoons of flour with a little cold water to make a slurry. Stir this into your stew about 10 minutes before serving.
- Add mashed potatoes or a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) for a quick thickener.
Keep stirring and check the stew as it simmers to reach your desired thickness. Don’t rush it; let those flavors meld beautifully!
Beef Stew with Noodles
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-1.5 inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 3 stalks celery, sliced
- 4 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (plus a sprig for garnish)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas
- 1.5 cups egg noodles or rotini pasta
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley for garnish (optional)
Time Needed:
This delicious beef stew with noodles takes about 15 minutes of prep time and around 2 hours of cooking time. So, set aside about 2 hours and 15 minutes to create this cozy meal! The cooking time allows the beef to become tender and the flavors to blend beautifully. Perfect for a relaxing evening in!
Step-by-Step Instructions:
1. Browning the Beef:
In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. While it’s heating up, season the beef cubes generously with salt and pepper. Once the oil is hot and shimmering, add the beef in batches. Make sure not to overcrowd the pot; we want to get a nice brown crust on the beef. Cook until brown on all sides, which should take about 4-5 minutes. Remove the beef from the pot and set it aside on a plate.
2. Sautéing the Vegetables:
In the same pot, add diced onion, carrots, and celery. Sauté these veggies for about 5 minutes, until they start to soften and the onion is translucent. This step adds incredible flavor to the stew!
3. Adding Garlic and Tomato Paste:
Next, toss in the minced garlic and cook for about 1 minute until it’s fragrant. Then, stir in the tomato paste and let it cook for another 1-2 minutes. This step builds the base of deliciousness you’ll be tasting in your stew!
4. Combining All the Ingredients:
Now it’s time to bring back the star of the show—the beef! Add the browned beef back to the pot. Pour in the beef broth and water, then add Worcestershire sauce, thyme, rosemary, bay leaves, and any additional salt and pepper you desire. Stir everything together nicely.
5. Letting It Simmer:
Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer away for 1.5 to 2 hours. This allows the flavors to develop and the beef to become incredibly tender. Check occasionally to make sure nothing is sticking to the bottom.
6. Thicken the Stew (Optional):
If you prefer a thicker stew, mix the flour with a small amount of cold water to create a slurry. Stir this into the stew during the last 10 minutes of cooking. This will give your stew that wonderful hearty texture!
7. Adding the Noodles and Peas:
About 15 minutes before you’re ready to serve, add the egg noodles (or rotini) and frozen peas to the pot. Cook the stew uncovered until the noodles are tender, which should take about 10-12 minutes.
8. Finishing Touches:
Once the noodles are cooked, remove the bay leaves and the rosemary sprig. Give the stew a final taste to adjust the seasoning if needed. It’s all about making it perfect for you!
9. Serve and Garnish:
When you’re ready to serve, ladle the stew into bowls and garnish with fresh parsley and a sprig of rosemary for a beautiful touch. Enjoy your warm bowl of homemade beef stew with noodles—comfort food at its finest!
This recipe yields a rich, savory beef stew with tender chunks of meat, vibrant carrots and peas, and perfectly cooked noodles nestled in a flavorful broth. Dive in and savor every bite!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is great for its balance of tenderness and flavor, you can also use cuts like brisket or round roast. Just keep in mind that they may require different cooking times for optimal tenderness.
Can I Make This Stew in a Slow Cooker?
Yes! To adapt this recipe for a slow cooker, brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker along with the broth and seasonings. Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender. Add the noodles during the last 30 minutes of cooking.
How Long Will Leftovers Last?
Leftover beef stew can be stored in an airtight container in the fridge for up to 3-4 days. It also freezes well! To freeze, let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months—just thaw overnight in the fridge before reheating.
What Can I Serve with Beef Stew?
This stew is hearty on its own, but you can elevate the meal by serving it with crusty bread for dipping, a side salad for freshness, or even some steamed vegetables for a well-rounded dinner.
