Grandma’s Beef and Noodles: The Ultimate Comfort Food Recipe

Some recipes are more than just food; they’re a direct line to our fondest memories. They evoke the warmth of a family kitchen, the comfort of a familiar aroma, and the joy of a shared meal. This recipe for Grandma’s Beef and Noodles is the epitome of that feeling—a hearty, savory, and soul-soothing dish that tastes like a hug in a bowl. It’s the kind of meal that grandmas everywhere have perfected over generations.

Forget complicated techniques or fancy ingredients. This classic beef and noodles recipe is all about simple, rustic flavors and the magic of slow-simmering. We’re talking incredibly tender, fall-apart shredded beef swimming in a rich, savory broth with perfectly cooked, wide egg noodles. It’s the ultimate comfort food, guaranteed to become a cherished favorite in your home.

What You’ll Need for This Recipe

The beauty of this dish lies in its simplicity. We’re using straightforward, high-quality ingredients to build a deep, rich flavor that tastes like it simmered all day—because it did!

this now & bake later ❤️

Timing Your Dish to Perfection

This is a true slow-simmered classic, where time is a key ingredient. While the hands-on time is minimal, you’ll want to plan for a lazy afternoon to let the magic happen.

• Preparation Time: 20 minutes
• Cooking Time: 3 hours
• Total Time: Approximately 3 hours 20 minutes (perfect for a cozy Sunday dinner!)

Step-by-Step Instructions

Follow these steps carefully to build layers of flavor and achieve that signature fall-apart beef. We’ll guide you through making this foolproof classic.

Step 1: Season and Brown the Beef

Action: Place your beef pieces in a large mixing bowl and season them generously with salt and pepper. Sprinkle the flour over the beef and toss until each piece is lightly and evenly coated. Next, heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium-high heat. Working in batches, add half of the beef to the pot in a single layer and cook, turning occasionally, until a deep brown crust forms on all sides. Transfer the browned beef to a clean plate and repeat with another tablespoon of oil and the remaining beef.

• Tip: Don’t overcrowd the pan! Browning the beef in batches is essential for creating a dark, flavorful crust (thanks to the Maillard reaction), which forms the foundation of your rich broth.

Step 2: Sauté the Onions and Garlic

Action: Add the final tablespoon of oil and the diced onion to the now-empty stockpot. Sauté for 4-5 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onion softens. Add the minced garlic and sauté for one minute more until fragrant.

• Tip: Those browned bits (or “fond”) on the bottom of the pot are pure flavor. Scraping them up as the onions release their moisture is a key step in building a savory sauce.

Step 3: Simmer the Broth to Tenderness

Action: Pour 6 cups of the beef stock into the pot, stirring to combine everything. Return the browned beef to the pot, along with the fresh thyme sprigs and the bay leaf. Continue cooking until the broth reaches a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it simmer for 2.5 hours. The beef is ready when it shreds easily with a fork.

• Tip: Maintain a low simmer, not a rolling boil. A gentle, slow cooking process is the secret to breaking down the tough connective tissues in the chuck roast, resulting in incredibly tender meat.

Step 4: Shred the Beef

Action: Carefully remove the tender pieces of beef from the stockpot and place them on a clean plate or cutting board. Using two forks, shred the beef into bite-sized pieces. From the pot, locate and discard the bay leaf and thyme sprigs.

• Tip: The beef should be so tender that it falls apart with very little effort. If it’s still tough, it just needs more time—let it simmer for another 20-30 minutes and check again.

Step 5: Cook the Egg Noodles

Action: Pour the remaining 2 cups of beef stock into the pot and increase the heat to high. Once the stock comes to a rolling boil, add the egg noodles. Cook, stirring occasionally, until the noodles are al dente (cooked through but still firm to the bite), following the package instructions for timing.

• Tip: Cooking the noodles directly in the broth infuses them with rich, beefy flavor and helps to thicken the sauce slightly from the starches in the pasta.

Step 6: Combine, Season, and Serve

Action: Once the noodles are cooked, remove the pot from the heat. Stir the shredded beef back into the pot. Taste the beef and noodles and season with additional salt and pepper as needed. Serve immediately in warm bowls, garnished with a few extra twists of black pepper.

Nutritional Information

Here is an estimated nutritional breakdown per serving, based on the recipe making 6 servings. The actual values can vary depending on the specific ingredients used.

• Calories: 650 kcal
• Protein: 50 g
• Carbohydrates: 45 g
• Fat: 30 g (Saturated: 10 g)
• Sodium: 1200 mg

This dish is a powerhouse of protein, making it a hearty and filling meal perfect for refueling after a long day.

Healthier Alternatives

While this dish is a classic comfort food, you can make a few tweaks to suit different dietary needs:

• Leaner Beef: You can substitute beef chuck with a leaner cut like bottom round, but you may need to increase the simmer time to achieve the same tenderness.
• Whole Wheat Noodles: For extra fiber, swap traditional egg noodles for whole wheat egg noodles.
• Low-Sodium: Use a low-sodium beef stock and control the seasoning yourself to reduce the overall sodium content.
• Add Veggies: Feel free to add 1-2 cups of chopped carrots and celery along with the onions for extra nutrients and flavor.

Serving Suggestions

Grandma’s Beef and Noodles is a complete meal in a bowl, but it pairs beautifully with a few simple sides to round out the experience.

• Crusty Bread: A thick slice of crusty sourdough or a warm dinner roll is perfect for sopping up every last drop of the savory broth.
• Simple Green Salad: A crisp green salad with a simple vinaigrette can provide a fresh, acidic contrast to the richness of the beef.
• Steamed Green Beans: A side of simple steamed or roasted green beans adds a pop of color and a healthy crunch.

Common Mistakes to Avoid

This recipe is simple, but avoiding these common pitfalls will ensure perfect results every time.

• Not Browning the Beef Properly: Rushing this step or overcrowding the pan will steam the meat instead of searing it, resulting in a less flavorful broth. Solution: Take your time and brown the beef in batches to get a deep, dark crust.
• Boiling Instead of Simmering: A rapid boil will make the beef tough and stringy. Solution: Keep the heat low and maintain a gentle, lazy simmer for the entire cooking time.
• Forgetting to Season at the End: The dish will reduce as it cooks, concentrating the flavors. Solution: Always taste the final dish before serving and adjust the salt and pepper as needed. What was seasoned perfectly at the start may need a final touch at the end.

Storing and Reheating Leftovers

This dish tastes even better the next day as the flavors continue to meld!

• Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will absorb more of the broth as they sit.
• Reheating: Gently reheat on the stovetop over medium-low heat. You may need to add a splash of beef stock or water to loosen the sauce as it will have thickened considerably.
• Freezing: You can freeze the beef and broth mixture (before adding the noodles) for up to 3 months. When ready to serve, thaw it, bring it to a simmer, and then cook the noodles fresh in the broth as directed.

Conclusion

There is something truly special about a recipe that has been passed down through generations. Grandma’s Beef and Noodles is more than just a meal; it’s a bowl full of comfort, nostalgia, and love. The incredibly tender shredded beef, the savory broth, and the soft egg noodles come together to create a dish that is both simple and profoundly satisfying. We know this timeless classic will become a staple in your recipe collection.

We hope you enjoy making this heartwarming dish. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback and any personal touches you added. Don’t forget to rate the recipe and subscribe for more delicious comfort food classics.

FAQs

Q1. Can I make this in a slow cooker or Crock-Pot?

Yes, absolutely! Follow steps 1 and 2 (browning the beef and sautéing the veggies) on the stovetop, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender. Cook the noodles separately on the stovetop before stirring them in with the shredded beef at the end.

Q2. What is the best cut of beef for beef and noodles?

Beef chuck roast is the ideal choice. It has a great balance of meat and fat, which creates a rich flavor and becomes incredibly tender after a long, slow simmer. Other good options include bottom round roast or brisket.

Q3. My broth seems too thin. How can I thicken it?

Cooking the noodles directly in the broth should thicken it naturally. If you prefer an even thicker, gravy-like consistency, you can make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then slowly whisk it into the simmering broth until it reaches your desired thickness.

Grandma’s Beef and Noodles: The Ultimate Comfort Food Recipe

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• Author: Evelyn Marcella Rivera
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x

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Description

A slow-simmered classic with fall-apart tender beef, rich savory broth, and egg noodles that cook right in the pot. Pure cozy comfort for a lazy afternoon or Sunday dinner.

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Ingredients

Units USM Scale 1x2x3x

Beef & Aromatics

• 2 pounds beef chuck roast, cut into 2-inch pieces
• fine sea salt (to taste)
• freshly-ground black pepper (to taste)
• 2 tbsp all-purpose flour
• 3 tbsp olive oil, divided (good quality)
• 1 large white onion, diced
• 5 cloves fresh garlic, minced

Liquid & Herbs

• 8 cups rich beef stock, divided
• 2 sprigs fresh thyme
• 1 large bay leaf

Pasta

• 12 oz wide egg noodles

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Instructions

1. Season & Brown the Beef: In a large mixing bowl, season beef generously with salt and pepper. Sprinkle flour over the beef and toss to coat. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Brown half the beef on all sides; transfer to a plate. Add another 1 tbsp oil and repeat with remaining beef.
   Tip: Brown in batches to avoid crowding and build a deep crust for maximum flavor.
2. Sauté Onions & Garlic: Add remaining 1 tbsp oil and the diced onion to the pot. Sauté 4–5 minutes, scraping up browned bits. Add garlic and cook 1 minute until fragrant.
   Tip: Those browned bits (fond) are pure flavor—scrape them up as the onion softens.
3. Simmer to Tenderness: Pour in 6 cups beef stock and return browned beef to the pot along with thyme and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook 2½ hours until beef shreds easily.
   Tip: Keep it at a gentle simmer, not a boil, for meltingly tender meat.
4. Shred the Beef: Transfer beef to a board and shred with two forks. Discard thyme sprigs and bay leaf from the pot.
   Tip: If beef isn’t shredding, simmer 20–30 minutes more and recheck.
5. Cook the Noodles: Add remaining 2 cups stock and bring to a rolling boil. Stir in egg noodles and cook until al dente per package timing, stirring occasionally.
   Tip: Cooking noodles in the broth infuses flavor and lightly thickens the sauce.
6. Combine & Serve: Remove from heat, stir shredded beef back into the pot, and season to taste with salt and pepper. Serve hot in warm bowls with extra black pepper.

Notes

Nutritional values are estimates based on 6 servings. Adjust seasoning to taste and feel free to add peas or carrots during the last 10 minutes of simmering for extra veg.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Dinner, Main Course
• Cuisine: American, Midwestern

Nutrition

• Calories: 650
• Sugar: 3
• Sodium: 1200
• Fat: 30
• Saturated Fat: 10
• Carbohydrates: 45
• Fiber: 2
• Protein: 50
• Cholesterol: 140