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Old-Fashioned Beef and Noodles Recipe

Comfort food at its finest, this old-fashioned beef and noodles recipe will transport you back to grandma’s kitchen with tender, slow-cooked beef melting in your mouth and homestyle egg noodles soaking up a rich, savory broth. Enhanced with a splash of red wine and aromatic marjoram, this hearty dish is perfect for chilly evenings or that much-needed culinary hug.
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon cooking oil
  • 1½ pounds beef stew meat cubed
  • ¼ cup all-purpose flour for coating the beef
  • ¾ cup chopped onion
  • 3 garlic cloves minced
  • 4½ cups beef broth (or vegetable broth)
  • 1 cup red wine
  • 1½ teaspoons dried marjoram
  • ¼ teaspoon black pepper
  • 16 ounces homestyle egg noodles

Equipment

  • Large Dutch oven
  • Slotted spoon
  • Cutting board

Method
 

  1. Heat 1 tablespoon of cooking oil in a large Dutch oven over medium heat.
  2. Toss the 1½ pounds of beef stew meat with ¼ cup all-purpose flour until evenly coated.
  3. Brown the meat in batches in the Dutch oven to avoid overcrowding, then remove each batch and set aside.
  4. In the same pot, cook ¾ cup chopped onion and 3 minced garlic cloves until soft and fragrant; add a touch more oil if needed.
  5. Return the browned beef to the pot. Pour in 4½ cups of beef broth, 1 cup red wine, 1½ teaspoons dried marjoram, and ¼ teaspoon black pepper.
  6. Bring the mixture to a boil. Then reduce the heat, cover, and let it simmer for 1½ to 2 hours until the beef is fork-tender.
  7. Once the meat is tender, remove it with a slotted spoon and let it cool slightly before shredding it into bite-sized pieces.
  8. Add 16 ounces of homestyle egg noodles directly to the simmering broth. Cook for 8-10 minutes or until the noodles are tender.
  9. Return the shredded beef to the pot and gently stir everything together to combine the flavors.
  10. Serve hot, paired with a simple side salad, crusty bread for dipping, or your favorite vegetable sides.

Notes

This hearty dish is versatile and forgiving. You can substitute chuck roast for beef stew meat for a richer flavor, or swap red wine with extra beef broth if preferred. For a creamier version, stir in 1/2 cup of sour cream just before serving. Leftovers develop even more flavor the next day, making it a great make-ahead meal.