Grandma’s Beef and Noodles Recipe
If you’ve ever craved the ultimate comfort food that fills the house with savory aromas and brings the family running to the table, Grandma’s Beef and Noodles is exactly what your soul and stomach need. This classic American recipe is pure nostalgia in every bite: tender beef, hearty egg noodles, and a rich, fragrant broth mingled with just the right touch of herbs. Whether you’re making it for a special Sunday dinner or just want an easy bowl of love on a chilly night, Grandma’s Beef and Noodles is about warmth, memories, and a little delicious magic you’ll want to make again and again.
Ingredients You’ll Need
The magic of Grandma’s Beef and Noodles lies in its simple but high-impact ingredients. Every component serves a delicious purpose, from the deeply-flavored beef chuck roast to the aromatic herbs. As you gather your ingredients, know that each one is key to recreating that old-fashioned taste and texture.
- Beef chuck roast (2 pounds): The chuck gets meltingly tender when slow-cooked, infusing the broth with rich, meaty flavor.
- Vegetable oil (1 tablespoon): Just a dash helps you sear the beef for perfect browning and deeper flavor.
- Yellow onion, diced (1 medium): Adds a delicate sweetness and aromatic base to the broth.
- Garlic, minced (3 cloves): Three cloves bring extra depth and a gentle garlicky warmth.
- Beef broth (6 cups): This is the delicious liquid gold that brings everything together and cooks the noodles.
- Dried thyme (1 teaspoon): A classic herb that enhances the savory profile of the dish.
- Dried parsley (1 teaspoon): Brings bright, gentle herbal notes to balance the rich broth.
- Bay leaf (1): Essential for a nuanced, slow-cooked aroma—just remember to fish it out before serving.
- Salt and black pepper to taste: Season to highlight all the flavors; be generous with the pepper for a subtle warmth.
- Egg noodles (12 ounces): These soak up the beefy broth and make the dish hearty and satisfying.
- Chopped fresh parsley, for garnish (optional): For a pop of color and a hint of fresh flavor at the end.
How to Make Grandma’s Beef and Noodles
Step 1: Sear the Beef
Start by generously seasoning your beef chuck roast with salt and black pepper. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high—don’t rush this part! Once the oil is shimmering, add the beef and sear each side for 3 to 4 minutes. Browning the meat locks in those rich juices and builds big flavor for your broth, so take your time.
Step 2: Build Your Flavor Base
Add the diced onion and minced garlic directly into the pot with the seared beef. Let them sizzle and soften for 2 to 3 minutes, just until they’re wonderfully fragrant and golden. This step starts building those homey, mouthwatering aromas that define Grandma’s Beef and Noodles.
Step 3: Simmer Until Tender
Time for the magic: pour in the beef broth, then sprinkle in the dried thyme, parsley, and drop in the bay leaf. Give everything a good stir, bring the mixture to a boil, then reduce the heat to low. Cover and let it all simmer gently for 2 and a half to 3 hours. By the end, your beef will be so tender it practically falls apart at the touch of a fork.
Step 4: Shred and Return the Beef
Carefully remove the beef from the pot and shred it into bite-sized pieces—two forks do the trick here. Discard the bay leaf, then slide all that shredded beef right back into the luscious broth. This step ensures every spoonful of Grandma’s Beef and Noodles is packed with flavor.
Step 5: Cook the Egg Noodles
Bring the broth back to a gentle boil and add the egg noodles, stirring to prevent sticking. Let them cook according to the package instructions (usually 8 to 10 minutes) until they’re plump and tender, soaking up all the beefy, herby goodness.
Step 6: Final Season and Serve
Taste the broth and adjust your seasoning with extra salt and pepper if needed. For a little extra richness, stir in a tablespoon of butter. Ladle the hot, steaming Grandma’s Beef and Noodles into bowls and finish with a sprinkle of fresh chopped parsley, if you’re feeling fancy. Dive in while it’s piping hot!
How to Serve Grandma’s Beef and Noodles
Garnishes
The beauty of this dish is in its simplicity, but adding a handful of fresh chopped parsley or even a sprinkle of cracked black pepper right before serving brings a fresh, vibrant finish. If you love a hit of richness, a dollop of sour cream or a pat of butter on top can add an extra-indulgent touch.
Side Dishes
Grandma’s Beef and Noodles pairs perfectly with buttery peas, a crisp green salad, or simple roasted vegetables. If you want to go all-in on comfort, serve it alongside homemade rolls or biscuits to sop up every last bit of that savory broth. Even some tangy pickles or applesauce on the side wouldn’t be out of place—it’s all about balancing those cozy flavors.
Creative Ways to Present
For family-style gatherings, serve Grandma’s Beef and Noodles straight from a wide Dutch oven at the table. For a fun twist, try serving individual portions in rustic bowls with vintage-style spoons, or even ladle the noodles over creamy mashed potatoes for an extra-hearty meal. No matter how you present it, this dish always brings a sense of warmth and nostalgia.
Make Ahead and Storage
Storing Leftovers
Leftovers of Grandma’s Beef and Noodles store beautifully. Simply let the dish cool to room temperature, then transfer it to an airtight container and refrigerate. It will keep well for up to 4 days, and the flavors meld and deepen even more—a true bonus!
Freezing
If you want to freeze for later, it’s best to do so before adding the noodles, as they tend to soak up liquid and get a bit soft after thawing. Store the shredded beef and broth in a freezer-safe container for up to 3 months. When ready to serve, reheat and cook fresh noodles to add just before serving for best results.
Reheating
To reheat, simply warm Grandma’s Beef and Noodles gently on the stovetop over medium heat, stirring occasionally until hot throughout. Add a splash of extra broth or water if the noodles have absorbed too much liquid. For single servings, the microwave works great—just cover and heat in 30-second increments, stirring in between.
FAQs
Can I make Grandma’s Beef and Noodles in a slow cooker?
Absolutely! Sear the beef as directed, then add everything except the noodles to your slow cooker. Cook on low for 7 to 8 hours, shred the beef, then add the noodles in the last 30-40 minutes until tender.
Why is my beef tough?
The key to tender beef is low and slow cooking. If your beef is still a bit tough, it likely needs more simmer time. Give it another 30 minutes to an hour, and it should become fork-tender.
Can I use a different cut of beef?
Beef chuck roast is traditional because it breaks down so beautifully, but you can also use brisket, round roast, or even stew meat. Just make sure to cook it low and slow until it’s tender!
Are there gluten-free noodle alternatives?
Definitely! Look for gluten-free egg noodles or substitute rice noodles. The beefy broth and tender meat will work deliciously with whatever noodle suits your dietary needs.
Is Grandma’s Beef and Noodles kid-friendly?
Kids usually love the mild, savory broth and tender noodles. It’s a hit with picky eaters, and you can easily leave out garnishes or extra herbs if your crowd prefers it plainer.
Final Thoughts
If there’s one recipe that brings heart and heritage to the table, it’s Grandma’s Beef and Noodles. Give it a try, and don’t be surprised if it becomes the most requested meal in your house—nothing says home quite like this bowlful of comfort. Happy cooking and enjoy every cozy bite!
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Grandma’s Beef and Noodles Recipe
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Indulge in a comforting and hearty dish with Grandma’s Beef and Noodles recipe. Tender beef simmered in flavorful broth, paired with egg noodles for a satisfying meal that will warm your soul.
Ingredients
Beef Chuck Roast:
2 pounds
Vegetable Oil:
1 tablespoon
Yellow Onion:
1 medium, diced
Garlic:
3 cloves, minced
Beef Broth:
6 cups
Dried Thyme:
1 teaspoon
Dried Parsley:
1 teaspoon
Bay Leaf:
1
Salt:
to taste
Black Pepper:
to taste
Egg Noodles:
12 ounces
Fresh Parsley:
for garnish (optional)
Instructions
- Season the Beef: Generously season the beef chuck roast with salt and black pepper.
- Sear the Beef: Heat vegetable oil in a large pot, sear the roast on all sides until browned.
- Cook Aromatics: Add onion and garlic, cook until fragrant.
- Simmer: Pour in beef broth, add thyme, parsley, and bay leaf. Simmer covered for 2 1/2 to 3 hours until beef is tender.
- Shred Beef: Remove beef, shred, and return to pot. Discard bay leaf.
- Cook Noodles: Boil broth, add noodles, cook until tender.
- Season and Serve: Adjust seasoning, serve warm, garnished with parsley.
Notes
- For extra richness, stir in a tablespoon of butter before serving.
- This dish tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
