Homemade Stovetop Beef and Noodles: One-Pot Comfort with Tremendous Flavor
Tender chunks of beef simmered in a savory broth with wide egg noodles, all made in one pot on the stovetop. Comfort food at its finest.
Ingredients
2 pounds beef stew meat, cubed
1 tablespoon vegetable oil
1 medium onion, diced
3 garlic cloves, minced
6 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 bay leaf
Salt and pepper, to taste
12 oz wide egg noodles
2 tablespoons cornstarch
3 tablespoons cold water
Instructions
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Heat oil in a large pot over medium-high heat. Brown beef in batches, then remove and set aside.
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In the same pot, sauté onion until soft, about 5–7 minutes. Add garlic and cook for 30 seconds.
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Pour in broth and Worcestershire sauce. Return beef to the pot. Add bay leaf, salt, and pepper. Bring to a boil, then cover and simmer for 1½ to 2 hours.
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Stir in egg noodles. Cover and cook for 10–12 minutes, stirring occasionally.
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Mix cornstarch and cold water. Stir into pot and cook uncovered for 5 minutes until thickened.
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Discard bay leaf. Taste and adjust seasoning before serving.
Notes
Add a splash of cream for a richer finish. Stir in peas or mushrooms for added texture and flavor.