Craving a dish that’s pure, stick-to-your-ribs comfort? Look no further than this hearty Amish Beef and Noodles. Tender chunks of slow-braised beef are smothered in a rich, savory gravy and served over homemade egg noodles for a meal that is deeply satisfying and incredibly flavorful. It’s a classic one-pot wonder that’s perfect for feeding a hungry family on a cozy night in.
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Why You Will Love This Recipe
This recipe reminds me of the communal kitchens at family reunions, where huge pots would simmer on the stove, promising a feast. It was the kind of dish where everyone went back for seconds, mopping up every bit of gravy with a piece of bread. The combination of tender beef, rich gravy, and tender noodles felt like the very definition of home-cooked love, a tradition worth recreating in my own kitchen.
Ingredients
Here is what you’ll need to make this comforting dish:
For the Beef and Gravy:
- 2 lbs beef stew meat (chuck roast, cut into 1-inch cubes)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups beef broth (low-sodium preferred)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
For the Egg Noodles (or use 12 oz dried wide egg noodles):
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 2 tablespoons milk or water
- ½ teaspoon salt
For Serving:
- Chopped fresh parsley (optional)
Step-by-step instructions for making the recipe
Follow these simple steps for a perfect result every time:
If Making Homemade Noodles (Prepare ahead or while beef simmers):
- Make the Dough: On a clean surface, make a mound with the 2 cups of flour. Create a well in the center and add the eggs, milk (or water), and salt. Use a fork to gradually incorporate the flour until a shaggy dough forms. Knead for 5-8 minutes until smooth. Wrap in plastic and let rest at room temperature for at least 30 minutes.
- Roll and Cut: Divide the dough in half. On a floured surface, roll each piece out as thin as possible (about ⅛-inch thick). Dust with flour, roll into a loose log, and slice into ¼-inch wide strips. Unfurl, toss with a little flour, and set aside on a baking sheet.
For the Beef and Gravy:
3. Season and Brown the Beef: Pat the beef cubes dry and season with 1 teaspoon salt and ½ teaspoon pepper. In a large Dutch oven, heat the oil over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides, about 5-7 minutes per batch. Transfer to a plate.
4. Sauté Aromatics: In the same pot, add the diced onion. Cook for 4-5 minutes until softened. Add the garlic and cook for 1 more minute.
5. Make the Roux: Sprinkle the ⅓ cup of flour over the onions. Cook, stirring constantly, for 2 minutes to cook off the raw flour taste.
6. Build the Braising Liquid: Gradually whisk in the beef broth, ensuring no lumps form. Stir in the Worcestershire sauce, tomato paste, bay leaves, and dried thyme. Bring to a simmer.
7. Braise the Beef: Return the browned beef and any juices to the pot. Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the beef is fork-tender.
8. Cook the Noodles: Once the beef is tender, bring the stew to a steady simmer. If using homemade noodles, add them directly to the simmering gravy and cook for 3-5 minutes until tender. If using dried noodles, cook them in a separate pot of salted boiling water according to package directions until al dente, then drain.
9. Combine and Serve: Remove the bay leaves from the beef gravy. Taste and adjust seasoning with salt and pepper. Gently stir in the cooked (dried) noodles or allow the homemade noodles to finish cooking in the gravy. Serve hot, garnished with chopped parsley if desired.
Amish Beef and Noodles
Ingredients
Equipment
Method
- For homemade noodles: Make a dough with flour, eggs, milk, and salt. Knead, wrap, and rest 30 min. Roll thin, cut into strips, and set aside.2 cups all-purpose flour, 3 large eggs, 2 tablespoons milk or water, ½ teaspoon salt
- Season beef. Heat oil in Dutch oven and brown beef in batches. Remove to a plate.2 lbs beef stew meat (chuck roast), 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons vegetable oil
- In same pot, cook onion until soft. Add garlic; cook 1 min. Sprinkle with ⅓ cup flour; cook 2 min, stirring.1 large yellow onion, 3 cloves garlic, ⅓ cup all-purpose flour
- Gradually whisk in beef broth. Stir in Worcestershire, tomato paste, bay leaves, and thyme. Return beef to pot.4 cups beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons tomato paste, 2 bay leaves, 1 teaspoon dried thyme
- Cover and simmer on low for 1.5-2 hours, until beef is fork-tender.
- Bring stew to a simmer. Add homemade noodles and cook for 3-5 min until tender. (If using dried noodles, cook separately and add now). Remove bay leaves.
- Season to taste. Serve garnished with parsley if desired.chopped fresh parsley
Notes
Faq
Can I use a different cut of beef?
Chuck roast is ideal because it becomes very tender when braised. You can buy a chuck roast and cut it into cubes yourself, which is often more economical than pre-cut stew meat. Other good options are bottom round or beef shoulder.
Can I make this in a slow cooker?
Yes. After browning the beef and sautéing the onions/garlic (steps 3 & 4), transfer everything to a slow cooker. Sprinkle with the flour and stir. Add the broth, Worcestershire, tomato paste, bay leaves, and thyme. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is tender. In the last 30 minutes, stir in cooked egg noodles.
My gravy is too thin / too thick. How can I fix it?
If the gravy is too thin after the beef is cooked, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering gravy and cook for 2-3 minutes until thickened. If it is too thick, simply stir in additional beef broth or water, a ¼ cup at a time, until it reaches the desired consistency.