Homestyle Beef and Noodles is the kind of dish that brings comfort and warmth to the dinner table. This hearty meal combines tender beef tips, rich beef broth, and homemade egg noodles, creating a savory experience that is both fulfilling and nostalgic. Rooted in traditional American cuisine, this dish often evokes memories of family gatherings and cozy evenings. Whether you’re serving it on a cold winter night or as a satisfying weeknight dinner, it’s a meal that everyone will love. With a creamy mushroom sauce that ties all the flavors together, Homestyle Beef and Noodles is truly a rustic comfort meal that is easy to prepare and sure to be a family favorite.
Ingredients
Scale:
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
4 cups beef broth (preferably homemade for rich flavor)
1 medium onion, diced
2 carrots, sliced
2 stalks celery, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
Water as needed
1 cup heavy cream
1 cup mushrooms, sliced
2 tablespoons butter
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes with salt, pepper, and garlic powder. Sear the beef until browned on all sides, about 5-7 minutes. Transfer to a slow cooker.
Add the diced onion, sliced carrots, chopped celery, minced garlic, Worcestershire sauce, and beef broth to the slow cooker. Stir to combine.
Cover and cook on low for 8 hours, or high for 4 hours, until the beef is tender and the flavors meld together.
While the beef is cooking, prepare the homemade egg noodles. In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Mix until a dough forms. If the dough is too dry, add water a tablespoon at a time until it comes together.
On a floured surface, roll out the dough to about 1/8 inch thick. Cut into 1/2-inch wide strips. Dust with flour to prevent sticking.
In a large pot, bring salted water to a boil. Add the noodles and cook until they float to the top, about 3-5 minutes. Drain and set aside.
In a skillet over medium heat, melt the butter and sauté the sliced mushrooms until golden brown, about 5 minutes.
Add the heavy cream to the mushrooms, stirring to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Once the beef is done, add the cooked noodles to the slow cooker and stir to combine. Pour the creamy mushroom sauce over the top and mix gently.
