This hearty beef stew is packed with tender chunks of meat, tasty veggies, and cozy noodles that make every bite feel like a warm hug. Perfect for chilly days!
I love how easy this stew is to whip up. Just throw it all in a pot, let it simmer, and soon you’ll have a delicious meal that makes the whole house smell amazing!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews due to its rich flavor and tenderness when slow-cooked. If you want a leaner option, you can use beef sirloin or brisket. Just remember, tougher cuts like chuck are best for a longer simmer!
Vegetables: Onions, carrots, and celery are classic for flavor. If you’re low on fresh veggies, you can use frozen ones instead. For extra nutrition, throw in some green beans or turnips!
Red Wine: It adds depth to the flavor, but you can skip it if you don’t have any. Just replace it with more beef broth. I sometimes use a splash of balsamic vinegar for a similar effect!
Noodles: Egg noodles are great, but if you want a healthier twist, whole-wheat pasta or zucchini noodles work too. Choose what makes you feel best!
How Do I Ensure My Beef Is Tender in the Stew?
The key to tender beef is in the browning and simmering. Start by browning the beef in batches, which ensures it caramelizes nicely instead of steaming. This adds flavor!
- Use medium-high heat for browning, and don’t crowd the pan.
- Simmer the stew low and slow for that melt-in-your-mouth tenderness. This can take 1½ to 2 hours.
- Keep the lid on while simmering to trap all those flavors in!
Taking these steps will help you enjoy a rich and comforting beef stew with perfectly tender beef every time!
Beef Stew with Noodles
Ingredients
- 2 lbs beef chuck, cut into 1½ inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 cup red wine (optional, or use additional beef broth)
- 3 medium carrots, peeled and cut into chunks
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/4 cup all-purpose flour (for dredging)
- 8 oz egg noodles or rotini pasta
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful Beef Stew with Noodles takes about 20 minutes to prepare, plus 2 to 2.5 hours of cooking time. Most of that is hands-off simmering, allowing all the flavors to meld perfectly. Just sit back and enjoy the wonderful aromas filling your kitchen!
Step-by-Step Instructions
1. Prepare the Beef
Start by seasoning the beef cubes generously with salt and pepper. Next, lightly dredge them in flour to coat, making sure to shake off the excess flour. This will help thicken the stew and create a rich gravy later on.
2. Brown the Beef
Heat 2 tablespoons of oil in a large heavy pot, like a Dutch oven, over medium-high heat. In batches (don’t overcrowd the pan), add the beef cubes and brown them on all sides until they’re nicely caramelized. This could take around 5-7 minutes. Remove the browned beef and set it aside on a plate.
3. Sauté Aromatics
In the same pot, add the remaining tablespoon of oil if needed. Toss in the diced onions and sauté them until they soften, about 5 minutes. Then, add the minced garlic and cook for about 1 minute until it becomes fragrant.
4. Deglaze the Pot
Stir in the tomato paste and let it cook for about a minute to deepen its flavor. If you’re using red wine, pour it in now to deglaze the pot, enticing all those tasty browned bits stuck to the bottom. Allow the wine to reduce for about 2-3 minutes.
5. Add Broth and Seasonings
Return the browned beef to the pot and pour in the beef broth. Add thyme, rosemary, and bay leaves. Bring the mixture to a simmer, allowing it to bubble gently on low heat.
6. Simmer the Stew
Cover the pot with a lid and reduce the heat to low. Let the stew simmer gently for about 1½ to 2 hours, or until the beef is fork-tender. This step is crucial for tenderizing the meat!
7. Add Vegetables
After the beef has softened, add the carrots, celery, and potatoes to the pot. Continue simmering for another 30 minutes or until the vegetables are tender.
8. Cook the Noodles
While the stew is simmering, cook the egg noodles or rotini in a separate pot according to the package directions until they’re just al dente. Once done, drain them and set aside.
9. Finish the Stew
Stir in the frozen peas and let the stew simmer for an additional 5 min. Taste and adjust the seasoning with more salt and pepper if necessary.
10. Serve and Enjoy!
To serve, either ladle the stew into bowls and top with cooked noodles or combine the noodles directly in the pot with the stew. Don’t forget to garnish with freshly chopped parsley for an extra pop of color and flavor!
Enjoy your warming, hearty Beef Stew with Noodles!
Can I Use Different Cuts of Beef for This Stew?
Yes, you can! While beef chuck is ideal for its tenderness and flavor when slow-cooked, you can also use brisket or round. Just remember that tougher cuts are better for stewing as they become tender with longer cooking times.
Can I Make This Stew Without Wine?
Absolutely! If you prefer not to use wine, simply substitute it with more beef broth or add a splash of balsamic vinegar for extra depth of flavor. You won’t miss it!
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it for up to 3 months. Just remember to omit the noodles if you’re freezing it, as they can become mushy when reheated!
Can I Add More Vegetables?
Definitely! Feel free to customize the stew with other vegetables like green beans, peas, or bell peppers. Just add them towards the end of cooking to prevent overcooking.