There’s just something magical about a big pot of Grandma’s Beef and Noodles bubbling away on the stove. This comforting dish wraps you up with its tender beef, silky noodles, and rich, savory broth. Passed down through generations, every bite feels like a warm hug from someone who loves you the most. Whether you’re gathering the family for a Sunday dinner or looking to recreate a taste of home, Grandma’s Beef and Noodles never fails to brighten the table and the spirit.

Grandma's Beef and Noodles Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grandma’s Beef and Noodles lies in its straightforward, wholesome ingredients. Each one plays a starring role—bringing richness, tenderness, or just the right pop of flavor that makes this dish so memorable.

Beef chuck roast (2 pounds): This cut is well-marbled and becomes melt-in-your-mouth tender after a long, slow simmer.
Fine sea salt and freshly-ground black pepper: Essential for seasoning the beef perfectly from the start, enhancing all the flavors.
All-purpose flour (2 tablespoons): Coats the beef for better browning and helps thicken the broth slightly.
Olive oil (3 tablespoons, divided): Used for browning the beef and sautéing the vegetables—it brings a subtle fruitiness, too.
Large white onion (1, diced): Adds sweet, aromatic depth and body to the broth.
Garlic (5 cloves, minced): Infuses the dish with a gentle, irresistible savoriness.
Beef stock (8 cups, divided): The foundation of the dish; using a good-quality stock is key for a rich, flavorful result.
Fresh thyme (2 sprigs): Brings an earthy, herbal note that pairs beautifully with the beef.
Large bay leaf (1): Gives subtle fragrance and a little extra old-fashioned flavor.
Wide egg noodles (12 ounces): These noodles soak up all that delicious broth and complete every spoonful with soft, chewy comfort.

How to Make Grandma’s Beef and Noodles

Step 1: Brown the Beef

Start by giving the beef pieces a generous seasoning with sea salt and black pepper, then toss them with flour until they’re lightly coated on all sides. Heat one tablespoon of olive oil in your largest stockpot over medium-high, and add half the beef. Brown it on all sides, turning occasionally. This step gives the dish its deep, meaty flavor. Once browned, set the beef aside on a plate, add another tablespoon of oil, and repeat with the rest.

Step 2: Sauté the Veggies

Now, pour the remaining tablespoon of olive oil into the pot. Add your diced onion and let it sauté for about 4–5 minutes, stirring occasionally, just until everything softens up and turns slightly golden. Toss in the minced garlic and cook for an extra minute—your kitchen should be smelling incredible right about now!

Step 3: Build the Broth

Pour in 6 cups of beef stock, scraping up any browned bits from the bottom with a wooden spoon (flavor gold!). Toss the browned beef back into the pot, along with the springs of thyme and that single bay leaf. Give it all a good stir so everything is mingling in the savory broth.

Step 4: Simmer Low and Slow

Bring the pot to a gentle simmer, then lower the heat and cover. Let the beef cook for about 2.5 hours, checking occasionally to make sure it’s just barely bubbling. When you can easily shred the beef with a fork, it’s ready for the next step—tender and rich just like Grandma’s Beef and Noodles are meant to be.

Step 5: Shred the Beef

Carefully fish out the beef with a slotted spoon and transfer to a clean plate, removing the bay leaf and thyme sprigs from the pot while you’re at it. Use two forks to pull the beef into bite-sized, rustic pieces that’ll practically melt in your mouth.

Step 6: Cook the Noodles

Pour the remaining 2 cups of beef stock into the pot and bring it up to a boil. Drop in the wide egg noodles and cook, stirring now and then, until they’re al dente—tender but still a touch toothsome.

Step 7: Final Seasoning

Slide the shredded beef back into the pot and give everything a good stir. Taste the broth and season with a little more salt and black pepper if needed. The noodles should be hugging the beef in a beautiful, glossy tangle.

Step 8: Serve

Ladle generous portions of Grandma’s Beef and Noodles into wide bowls. Give each serving an extra twist of black pepper and dig in while it’s steaming hot—there’s nothing quite like it.

How to Serve Grandma’s Beef and Noodles

Garnishes

Classic comfort sometimes needs just a touch of something extra. Freshly cracked black pepper is a must. For a pop of color and a hint of brightness, sprinkle over some chopped fresh parsley or even a pinch of chives. If you’re feeling fancy, add a dusting of grated Parmesan—but truly, this dish shines even in its simplest form.

Side Dishes

Grandma’s Beef and Noodles is hearty enough to stand alone, but pairing it with a crisp green salad or roasted vegetables adds freshness and balance. Warm, crusty bread is perfect for mopping up that flavorful broth, and a side of buttered green beans or peas creates a meal straight out of your fondest childhood memories.

Creative Ways to Present

Take inspiration from family gatherings: Serve Grandma’s Beef and Noodles in a big pot on the table and let everyone help themselves. For extra coziness, dish into wide mugs for casual, one-bowl eating. Hosting a party? Offer small servings in ramekins as a rustic appetizer—they’ll disappear in no time.

Make Ahead and Storage

Storing Leftovers

Leftover Grandma’s Beef and Noodles taste even better the next day as all those flavors mingle and deepen. Let it cool, then transfer to airtight containers and refrigerate for up to 4 days. The noodles will soak up more broth, making the dish even richer—don’t be surprised if everyone races for the leftovers.

Freezing

If you’d like to save some for later, Grandma’s Beef and Noodles can be frozen! Cool the dish completely before portioning it into freezer-safe bags or containers. For best results, freeze before adding the noodles; simply cook fresh noodles when you reheat. The beef and broth will keep their flavor and texture for up to 2 months.

Reheating

To reheat, warm gently on the stove over medium-low, adding a splash of extra beef stock or water if the noodles have absorbed too much liquid. You can also reheat in the microwave in short bursts, stirring often to keep everything hot and juicy. Always reheat only what you’ll eat—nothing beats that first-day flavor.

FAQs

Can I use a different cut of beef for Grandma’s Beef and Noodles?

Absolutely! While chuck roast is traditional for its marbling and tenderness, you can use beef stew meat or even brisket in a pinch. Just be sure to simmer long enough for the meat to become fork-tender.

Is it okay to use dried thyme instead of fresh?

Yes, dried thyme works when fresh isn’t available. Use about half a teaspoon, since dried herbs are more concentrated in flavor than fresh sprigs.

Can I make Grandma’s Beef and Noodles in a slow cooker?

Definitely! After browning the beef and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 7–8 hours, then add cooked noodles at the end before serving.

How do I prevent the noodles from getting too soft?

The key is to cook the noodles separately or add them only just before serving. If you’re making leftovers, store the noodles and broth separately or slightly undercook the noodles so they finish cooking when reheated.

What variations can I try with Grandma’s Beef and Noodles?

Feel free to add vegetables like carrots, celery, or peas to the simmering broth, or spice things up with a pinch of red pepper flakes. Some folks love adding a splash of heavy cream for extra richness, or stirring in a spoonful of Dijon mustard for zest.

Final Thoughts

Few dishes deliver comfort like Grandma’s Beef and Noodles—it’s a bowlful of memories, meant to be shared and savored. I hope you’ll gather your loved ones around, cook up a big pot, and create your own treasured traditions with this timeless favorite!

Grandma’s Beef and Noodles Recipe

★★★★★

4.9 from 27 reviews

Author: anna
Total Time: 3 hours 5 minutes
Yield: 6 servings 1x
Diet: None

Print Recipe

Description

A comforting and hearty recipe for Grandma’s Beef and Noodles that is perfect for cozy family dinners. Tender chunks of beef simmered to perfection in a flavorful broth, served over egg noodles.

Instructions

Brown the beef: Add beef, salt, pepper, and flour to a bowl. Brown beef in oil. Set aside.
Sauté the veggies: Sauté onion and garlic. Add beef, stock, thyme, and bay leaf.
Simmer: Simmer covered for 2.5 hours.
Shred the beef: Remove beef, shred, discard herbs.
Cook the noodles: Boil stock, add noodles, cook until al dente.
Season: Stir shredded beef into noodles. Season to taste.
Serve: Garnish with pepper and serve hot.

Notes

This dish tastes even better the next day as the flavors meld together.
You can add vegetables like carrots and celery for extra flavor and nutrition.

Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Category: Main Course
Method: Simmering, Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 3g
Sodium: 820mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 35g
Cholesterol: 100mg

Keywords: Beef and Noodles, Comfort Food, Family Recipe, One-Pot Meal