This hearty beef stew with noodles is perfect for cozy nights. It features tender beef, rich broth, and soft noodles that soak up all the delicious flavors!
Whenever I make this stew, I feel like a kitchen hero! It’s easy to whip up and warms me right up. A little sprinkle of herbs adds a nice touch too. Who doesn’t love a warm bowl of goodness? 😄
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender and flavorful when cooked slowly. If you’re looking for a lighter option, you can use beef stew meat, which often mixes different cuts.
Vegetables: Onions, carrots, and celery form the classic mirepoix base for the stew. You can swap them with parsnips or bell peppers based on what you like or have on hand.
Red Wine: For depth of flavor, red wine is great in this recipe. If you prefer not to use alcohol, just double the beef broth. A splash of balsamic vinegar can enhance the flavor too!
Pasta: Rotini works well as it holds onto the sauce, but you can use egg noodles, ditalini, or any short pasta you prefer. Gluten-free pasta is a great substitute when needed.
How Do I Achieve Tender Beef in Stew?
The key to tender beef is cooking it low and slow. Follow these tips:
- Always brown the meat first. This adds a wonderful flavor.
- After adding the broth and spices, reduce the heat to low and cover the pot. Simmer for 1.5 to 2 hours.
- Check occasionally. Stir it gently and ensure it’s not boiling, as high heat can make the meat tough.
What’s the Best Way to Thicken My Stew?
If you want a richer texture, follow these steps:
- Use flour: Sprinkle it over the sautéed vegetables and cook it briefly.
- Butter option: Adding butter at the end of cooking will also help thicken the stew and add richness.
- Let it simmer: Make sure to let the stew simmer after adding pasta, as the starch from the pasta will help thicken the broth naturally.
Enjoy making your Beef Stew with Noodles, and don’t forget to taste as you go!
Beef Stew with Noodles
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-2 inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 celery stalks, diced
- 3 medium carrots, peeled and diced
- 4 cups beef broth or stock
- 1 cup red wine (optional, can replace with more beef broth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1-2 sprigs fresh rosemary, plus extra for garnish
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf
For the Pasta:
- 1 cup rotini or other short pasta (uncooked)
- 1 cup frozen peas
For Thickening (optional):
- 2 tbsp all-purpose flour
- 2 tbsp butter
How Much Time Will You Need?
This delicious Beef Stew with Noodles takes about 15 minutes of prep time, 2 hours of cooking time, plus an extra 10-12 minutes for the pasta. In total, you should set aside around 2 hours and 30 minutes to enjoy this hearty meal!
Step-by-Step Instructions:
1. Season the Beef
Start by patting the beef cubes dry with paper towels to remove excess moisture. This will help them brown better. Then, generously season the beef with salt and freshly ground black pepper.
2. Brown the Beef
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef in batches (don’t overcrowd the pot) and brown for about 4-5 minutes per batch. Once browned, remove the beef and set it aside on a plate.
3. Sauté the Vegetables
In the same pot, add remaining oil if needed. Toss in the chopped onions, diced celery, and carrots. Sauté for about 5-7 minutes until they start to soften. Add the minced garlic and sauté for an additional minute until fragrant.
4. Add Tomato Paste
Stir in the tomato paste, cooking it for 1-2 minutes to bring out its rich flavors.
5. Optional Thickening Step
If you’d like to thicken the stew, sprinkle the flour over the vegetables and stir well to combine. Cook for an additional 1-2 minutes to eliminate the raw taste of flour.
6. Deglaze the Pot
Pour in the red wine (if using) and scrape up any brown bits stuck to the bottom of the pot. Let it reduce for 2-3 minutes. This builds great flavor!
7. Combine the Ingredients
Add the beef broth, Worcestershire sauce, browned beef, rosemary, thyme, and bay leaf. Stir to combine and bring everything to a boil.
8. Simmer the Stew
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 to 2 hours, until the beef is tender and full of flavor.
9. Final Seasoning
After simmering, remove the rosemary sprigs and bay leaf from the stew. Taste and adjust the seasoning with more salt and pepper as desired.
10. Add Pasta and Peas
Add the rotini pasta and frozen peas to the stew. Simmer uncovered for an additional 10-12 minutes until the pasta is cooked al dente.
11. Optional Finishing Touch
If you want a thicker and richer stew, stir in 2 tablespoons of butter at the end.
12. Serve and Enjoy
Ladle the stew into bowls, garnish with a fresh sprig of rosemary, and serve hot. Enjoy your comforting Beef Stew with Noodles!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! While beef chuck is ideal for its flavor and tenderness, you can also use cuts like brisket or round. Just be sure to adjust the cooking time, as some cuts may take longer to become tender.
What If I Don’t Have Red Wine?
No problem! You can replace the red wine with an equal amount of beef broth. If you’re looking for extra depth, a splash of balsamic vinegar can also enhance the flavor.
How Should I Store Leftover Beef Stew?
Store any leftovers in an airtight container in the fridge for up to 3 days. It also freezes well; just make sure to let it cool completely before transferring to a freezer-safe container. Reheat on the stove or in the microwave when ready to enjoy again!
Can I Use Fresh Herbs Instead of Dried?
Yes! Fresh herbs can enhance the flavor of your stew. Use about three times the amount of fresh herbs compared to dried (e.g., 1 tablespoon of fresh rosemary instead of 1 teaspoon dry).
