Beef and Noodles Recipe

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Enjoy pure comfort with this Beef and Noodles recipe, featuring tender beef and sweet peas in a rich, flavorful sauce. Serve over egg noodles or mashed potatoes for a cozy, satisfying meal!

Prep Time40

Cook Time35

Pressure Release10

Total Time1 25

Course: Dinner

Cuisine: American

Keyword: beef and noodles, Beef and Noodles Recipe

Servings: servings

Author: Chelsea Lords

Cost: $18.98

Equipment

Large pot
Instant Pot or Crock-Pot

Ingredients

2-1/2 pounds beef chuck roast see note 1
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups chopped yellow onion
1 tablespoon minced garlic
1-1/4 teaspoons dried parsley
1-1/4 teaspoons paprika
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
3/4 teaspoon onion powder
2 tablespoons Dijon-style mustard
1-1/2 tablespoons Worcestershire sauce
1 cup reduced-sodium beef broth see note 2
1/3 cup flour
1 cup heavy cream
1 (10-ounce) bag frozen peas
1 teaspoon beef bouillon powder optional
1 tablespoon red wine vinegar optional
fresh thyme optional
1 (16-ounce) package egg noodles or mashed potatoes

US - Metric

Instructions

Remove the beef from its packaging and pat dry all over with a paper towel. Cut beef into 1-1/2-inch cubes. Season with salt and pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed pan over high heat. Add beef in a single layer. Don’t crowd the pan; you’ll need to sear the meat into a few batches. Let it sear nicely on each side—about 4 minutes total. Remove and repeat with the rest of the beef, adding more oil as needed. Transfer seared beef to a separate bowl and set aside for now.
Once all the beef is seared, remove the pan from heat and let it cool for 2–3 minutes. Do not wipe out the pan. Return the pan to the stovetop and set the heat to medium-high and add the butter. Once the butter is melted, add the onion and garlic. Sauté until golden, about 3–5 minutes. Scrape up all the browned bits on the bottom of the pan while mixing. Use a spatula to scrape every bit from this pan into the Instant Pot or Crock-Pot.
Add all the seasonings, dried parsley, paprika, dried oregano, thyme, onion powder, Dijon-style mustard, Worcestershire sauce, and beef broth to the pot. Stir well, then return the beef, along with any juices in the bowl. Stir gently, pressing beef below the liquid as much as possible.
If using an Instant Pot, close the lid and pressure cook at high pressure for 35 minutes, followed by a 10-minute natural release (wait 10 minutes, then manually release the remaining pressure). If using a Crock-Pot, cook on low for 8 hours, or on high for 5 hours.
When the beef is nearly finished, follow the package directions to cook the egg noodles or prepare mashed potatoes.
Once the beef cooking time is done, open the lid and stir. Add the flour to a separate bowl. Remove about 1/2 cup liquid (none of the beef) from the Instant Pot/slow cooker and add to the bowl with flour. Whisk briskly with a fork until you have a smooth, thick mixture. Use a spatula to transfer this thickened mixture and the heavy cream to the pot. Stir in the peas.
Taste and add beef bouillon if additional saltiness is needed. Taste again and add additional salt and pepper as needed. Add in red wine vinegar if you’d like a hit of acidity. You can’t taste it, but it adds a nice balance. Stir through and serve over cooked egg noodles or mashed potatoes. Garnish with fresh thyme or parsley if desired. Enjoy!

Video

Notes

Note 1: A well-marbled chuck roast ensures tender, juicy meat. Take your time searing the beef to create a crispy exterior that adds depth to the dish. Plus, you’ll want to preserve the fond—the caramelized bits left in the pan after searing—which adds incredible flavor to the sauce!

Note 2: To avoid an overly salty sauce, it’s crucial to opt for a high-quality, low-sodium beef broth. Swanson® is our top pick for beef broth as its quality sets it apart from the rest.

Storage: Store the beef and sauce in an airtight container in the fridge for up to 4 days. Keep egg noodles or mashed potatoes in a separate container to prevent them from getting soggy.

Nutrition