This Beef Stew with Noodles is an easy meal to put together and is just right when you need a warm comforting dinner.
You can serve this the day you make it, or make it a day in advance, without the noodles, and serve it the next day.
I was inspired to make this after reading Wendy's post on A Day in the Life on the Farm. I'm always looking for something that is both delicious but easy to serve for our weekly Sunday lunch with family, and this sounded perfect. This stew recipe differs somewhat from Wendy's version but not by much. Be sure to visit Wendy's site for lots of amazing family-friendy recipes.
Six More Comforting Beef Stew Recipes for Your Next Family Gathering:
Argentina Beef Stew - with bacon!
Zacatecas Beef Stew - quick and easy with ground beef
Slow Cooker Beef and Potato Stew
Ingredients You Will Need:
Other than the beef, you likely have most of the ingredients on hand, which makes preparing this stew so easy.
Boneless Beef Chuck: Or other good stew meat such as boneless shortribs. Cut the beef into 1 to 1 1/2 inch cubes.
From the Pantry: Flour, salt and pepper, vegetable oil, paprika, and dried thyme.
Canned Diced Tomatoes: I use small dice.
Beef Broth or Stock: I use the low sodium broth and just add salt to taste. You could also use chicken broth if that is what you have on hand.
Tomato Paste: You cook it with the beef and onions before adding the liquids. It adds umami to the stew. You could also use soy sauce or Worcestershire sauce.
Vegetables: Yellow onion, carrots, celery, and garlic.
Parsley: for garnish.
Egg Noodles: Cook right before serving the stew. Of course you could use another pasta you have on hand.
To Make This Stew:
First, salt and pepper the meat and toss it with the flour. In the meantime, heat the oil in a large Dutch oven-style pan.
Brown the meat on all sides in the oil, and then add the chopped onions and cook for about five minutes, until just tender. Add the garlic, tomato paste, and paprika and cook for one minute, stirring constantly.
Next, pour in the broth and scrape the bottom of the pan to deglaze. Then, add the tomatoes and thyme. Cover the pan and cook for 45 minutes, stirring occasionally.
After that, add the carrots and celery and any extra water if needed. Cover the pan with the lid and cook over low heat for an hour. Remove the lid and taste for salt and pepper.
Serve over the prepared noodles.
Recipe Variations:
Along with the carrots and celery, you could add peeled pearl onions, and right before serving the stew, you could add a cup of frozen peas and/or corn to the finished stew. You could also add fresh green beans during the last ten minutes of cooking.
You could also substitute a half of a cup to a cup of red wine for some of the beef broth.
Instead of noodles, this stew would also be tasty over mashed potatoes or white rice. Even French fries would be tasty.
If the gravy is too thin, you can add a cornstarch and water slurry at the end and cook until the gravy thickens.
"N" is for Noodles, Nashville, Nutella, and Nectarine, and More!
As part of the 2026 Alphabet Challenge, we are sharing recipes that begin with "N" or include ingredients or methods that that begin with "N”:
- Karen’s Kitchen Stories: Beef Stew with Noodles
- A Day in the Life on the Farm: Chicken Caprese Noodle Salad
- Food Lust People Love: Duck Egg Narjissiya
- Blogghetti: Grilled Nashville Hot Chicken Tenders
- Sizzling Tastebuds: Millet Noodle Chowmein
- Sneha’s Recipe: Naturally Fermented Appam Using Homemade Toddy
- Mayuri’s Jikoni: Navratan Korma
- Jolene’s Recipe Journal: Nectarine Caprese Salad
- A Messy Kitchen: Nutella Oatmeal Cookies
- Magical Ingredients: Nutella Rolls
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Seasoning (No-Salt)
Last year (2025) for the letter "N," I made Singapore Noodles. So many flavors! For 2024 I made Homemade Fig Newtons. They were a labor of love and made with fresh figs!
Beef Stew with Noodles
This Beef Stew with Noodles is an easy meal to put together and is just right when you need a warm comforting dinner.
Ingredients
- 2 pounds beef chuck, cut into 1 inch cubes
- Salt and pepper
- 3 tablespoons flour
- 2 tablespoons vegetable oil
- 1 large onion, 1/2 inch dice
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teapoons paprika
- 4 cups beef broth
- 1 15 ounce can diced tomatoes, including liquid
- 2 teaspoons dried thyme
- 1 to 2 cups water
- 2 to 3 large carrots, peeled and cut into 1 inch pieces
- 2 to 3 large celery stalks, cut into 1/2 inch slices
- 12 to 16 ounces egg noodles, prepared according to package instructions when ready to serve
- 3 tablespoons minced fresh parsley
Instructions
- Sprinkle the meat pieces with salt and pepper. Sprinkle it with the flour and toss to coat. Heat the oil in a large Dutch oven-style pan over medium heat.
- Brown the meat on all sides in the hot oil. Add the chopped onion and cook for about five minutes, until the onion is just tender. Add the garlic, tomato paste, and paprika and cook for one minute, stirring constantly.
- Add the broth and scrape the bottom of the pan to deglaze. Add the canned tomatoes with their juices and the thyme and paprika. Bring the pan to a boil and then reduce the heat to a low simmer. Cover the pan with the lid and cook for 45 minutes, stirring occasionally.
- Add the carrots and celery and any extra water if needed. Return the pot to a boil and then reduct to a low simmer. Cover the pan with the lid and cook for an hour, stirring occasionally. Remove the lid and add salt and pepper to taste. If the gravy needs thickening, you can add a cornstarch slurry and cook to thicken.
- Prepare the noodles according to the package directions and divide them among six to eight bowls. Top with the hot stew and sprinkle with the chopped parsley.
Nutrition Facts
Calories
357Fat (grams)
18 gSat. Fat (grams)
7 gCarbs (grams)
23 gFiber (grams)
3 gNet carbs
20 gSugar (grams)
6 gProtein (grams)
27 gCholesterol (grams)
91 mg
