This hearty beef stew is a cozy dish filled with tender chunks of beef, tasty vegetables, and yummy noodles. It’s like a warm hug on a chilly day!
I love how this stew warms me up and fills me up at the same time. Honestly, who can resist a bowl of comfort like this? Grab a spoon and dig in! 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews due to its rich flavor and tenderness when cooked slowly. If you’re looking for a leaner option, you can use sirloin or round steak, although these may require shorter cooking times.
Vegetable Oil: A good choice for browning meat. For a richer flavor, you might use olive oil or butter. Just remember, butter has a lower smoke point, so keep an eye on it!
Noodles: I prefer egg noodles for their texture and ability to soak up the broth. If you have gluten concerns, spiralized zucchini or gluten-free pasta works great!
Broth: Use beef broth for depth of flavor, but chicken broth can also work if that’s what you have on hand. Homemade broth provides the best flavor, but store-bought is fine, too.
Tomato Paste: Adds a nice depth and color to the stew. If you don’t have it, you can substitute with crushed tomatoes or even a couple of tablespoons of ketchup in a pinch.
How Do I Get the Beef to Brown Just Right?
Browning the beef properly is key for flavor. Follow these steps for great results:
- Pat the beef dry with paper towels. This helps it brown rather than steam.
- Heat the pot before adding oil. When the oil shimmers, it’s hot enough.
- Add beef in batches, making sure not to crowd the pot. This allows better browning.
- Let the meat sit without stirring for a few minutes to form a nice crust before flipping.
Once browned, remove the beef to a plate before adding your vegetables. This method builds layers of flavor that make the stew even better!
How to Make Beef Stew with Noodles
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped into chunks
- 2 stalks celery, diced
- 1 cup frozen peas
- 4 cups beef broth
- 1 cup water (optional, adjust as needed)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 2 cups egg noodles or rotini pasta (uncooked)
- 2 tbsp fresh parsley or chives, finely chopped (for garnish)
- 2 tbsp all-purpose flour (optional, for thickening)
How Much Time Will You Need?
This delicious beef stew takes about 15 minutes to prep and 2 hours to cook. After cooking, you’ll also need about 10-12 minutes to add in the noodles and finish it up. So, set aside about 2 hours and 30 minutes for this lovely, comforting meal!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure to brown all sides well. This helps build great flavor! Once browned, remove the beef and set it aside on a plate.
2. Sautéing the Vegetables:
In the same pot, add the diced onions, carrots, and celery. Sauté them until the onions become translucent and the vegetables start to soften, which takes about 5-7 minutes. Add the minced garlic and cook for an additional minute.
3. Adding Flavor:
Stir in the tomato paste and let it cook for 2 minutes. This will deepen the flavor of your stew!
4. Combining Ingredients:
Now, return the browned beef to the pot. Add in the beef broth, Worcestershire sauce, dried thyme, and bay leaves. Season with salt and pepper to your liking. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, until the beef is tender.
5. Thickening the Stew:
After simmering, remove the bay leaves. If you find the stew is too thin for your liking, you can sprinkle the flour over the stew and stir well to thicken it. Alternatively, you can mix the flour with a bit of cold water before stirring it in for a smoother consistency.
6. Cooking the Noodles:
Add the uncooked noodles and frozen peas into the stew. Simmer for another 10-12 minutes, until the noodles are cooked through and tender.
7. Final Touches:
Before serving, taste the stew and adjust the seasoning with more salt and pepper if needed.
8. Serving:
Ladle the hearty beef stew with noodles into bowls and garnish with fresh chopped parsley or chives for a lovely finishing touch.
9. Enjoy!
Serve your warm and comforting bowl of beef stew with noodles hot and enjoy every spoonful!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can also use brisket or round steak. Just keep in mind that tougher cuts may need a little extra cooking time to become tender.
What If I Don’t Have Beef Broth?
No worries! You can substitute beef broth with chicken broth or even vegetable stock. For a richer flavor, consider using a mixture of water and a bouillon cube or granules.
Can I Make This Dish Ahead of Time?
Yes, you can prepare this beef stew a day in advance! Just store it in an airtight container in the refrigerator. When ready to serve, reheat it on the stove over low heat, adding a splash of water or beef broth if it’s too thick.
How to Store Leftovers?
Place any leftover beef stew in an airtight container and store it in the fridge for up to 3 days. You can also freeze it for up to 3 months; just remember to let it cool completely before freezing!