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This Stovetop Beef and Noodles Recipe is one of my absolute favorite dishes to make in the fall and winter time!
If you’ve been here before, you’ve probably already tried my fan favorite Crockpot Beef and Noodles recipe. If you’re more of a stovetop home cook and you don’t feel like waiting around all day for your meal to cook, this recipe is for you!
How to make Stovetop Beef and Noodles
Usually I save most of the extra info for the recipe notes following the actual recipe, but this part is important.
In order to make this recipe in one pot, you’ll need a large soup pot, stock pot, or Dutch oven. I used a 7.5-Quart Dutch oven for this recipe, and I had about 2-2.5 inches of space between the beef and noodles and the rim of the Dutch oven.
If you’d rather cook the beef separate from the noodles
No worries. You’ll just need two pots, and you’ll need to follow the instructions on the package of your egg noodles to cook them separately.
I like to mix the beef & noodles together in one pot because the noodles take on some of the flavor from the meat. But if you’d rather not mix the two together, that is totally up to you!
Stovetop Beef and Noodles Recipe
Equipment
- 1 Large Pot
- 1 Mixing Bowl or Large Dish
- 1 Plate (or bowl)
- Cooking Spoons
Ingredients
- 2 Beef Roasts (about 4 lbs total) Cubed into 1 in. pieces
- 1 Box Beef Broth 32 oz.
- 1 Packet Brown Gravy Mix
- 1 Packet Beefy Onion Soup Mix
- 1 Lg Can Cream of Mushroom Soup 26 oz
- 1 bag Reames Frozen Egg Noodles
- 1 tbsp Minced Garlic
- 2 Bay Leaves
- 2 tbsp Olive or Avocado Oil
- Salt to taste
- Pepper to taste
Marinade Ingredients
- ½ cup Olive Oil
- ¼ cup Worcestershire Sauce
- 1 tsp Ground Pepper
- 1½ tbsp Dried Parsley
- 1½ tbsp Garlic Powder
Instructions
- Place your cubed beef in a bowl or dish (or even a Ziplock bag). Whisk together all ingredients of the marinade, & pour over your cubed beef. Stir to evenly coat the pieces.
- OPTIONAL: Cover or seal, and place in the refrigerator to marinate for 1 – 3 hours. (If not marinating, move to the next step)
- In a mixing bowl or or dish, whisk or stir together the brown gravy mix, the beefy onion soup mix, & the cream of mushroom soup. Set aside.
- In your Dutch oven or pot over medium heat, add your oil. Once it's heated, add your meat to & sear for about 1 – 2 minutes on each side. Use a large spoon to remove the meat from the pot, and place on plate or in bowl, and set aside.
- Add your minced garlic to the pot, stir and let simmer 30-45 seconds. Then add the box of beef broth. Use a wooden or silicon spoon (NOT metal) to deglaze the bottom of the pot. Then add in your cream of mushroom soup mixture, and stir well until it blends with the broth.
- Using a large spoon, carefully add the beef back to the pot. Stir to coat all pieces. Add in your bay leaves. Bring the pot to a rolling simmer, reduce heat to Low / Low-Medium & let cook for about an hour and 10 minutes, stirring every 5-10 minutes (the higher the heat, the more frequently you should stir).
- After the hour & 10 minutes, remove the bay leaves & discard (don't eat them). Then carefully dump in the egg noodles, and make sure to mix them in well to submerge them in the liquid. Cook for an additional 20-25 minutes, stirring every five minutes.
- When the egg noodles are cooked to your desired consistency, remove the pot from heat, and let the beef and noodles cool for about 5 minutes before dishing out in bowls or on a plate to serve.
- Serve with your favorite sides, & enjoy!
Recipe Notes
What meat to use for Stovetop Beef and Noodles
- I used beef chuck steaks for this recipe, and the meat turned out SO tender & flavorful. You can use another type of roast or steak if you’d like – just make sure you choose a cut that isn’t going to be too tough.
- While you don’t have to marinate the meat for several hours, it does give the meat great flavor, and it helps with tenderizing it as well.
What noodles to use
- Reames Frozes Egg Noodles are always my favorite!
- You can also use the dry egg noodles that are non-frozen. If you do, just review the instructions on the bag to see how long you should cook them for. You’ll likely need less time for the non-frozen variety.
Cooking Spoons
- Don’t use metal spoons with your Dutch oven or pot – you don’t want to scratch the bottom or the sides.
- Instead, use a good quality silicon or wooden spoon – especially for deglazing.
Stovetop Heat, and Stirring
- Don’t raise the heat above the medium heat setting on this recipe – especially if you’re using a Dutch oven. You don’t want the beef and noodles to get too hot and scorch to the bottom.
- I prefer to stir more often throughout the process, but if you have your head low to medium, you can stir less frequently as long as you’re keeping an eye on the pot.
About the Bay Leaves
- Do you have to use them? No, but they do really bring out the flavor in this dish. So if you’re not going to use them, be prepared to add in some more spices.
- As a reminder, if you are using Bay Leaves: remove them from the pot with a spoon or tongs before adding in your noodles to the pot. Throw the Bay Leaves away – DO NOT eat them.
Do you have to use Beefy Onion Soup mix, or can you just use regular Onion Soup mix?
- The last time I made this, I had ran out of my beefy onion soup mix. So I just used a regular onion soup mix packet, and then crushed and stirred in a beef bouillon cube to make up for some of the beefiness.
About the Garlic
- I almost always use fresh garlic and mince it myself.
- Be forewarned that if you’re using fresh garlic, you may want to use less of it until you determine your comfort level of garlic. I like enough garlic to repel Dracula for the rest of my life, but I know not everyone enjoys it as much as I do.
- If you’d rather not deal with mincing fresh garlic yourself, the pre-minced garlic that you buy at the store works great as well.
What sides can I make with Stovetop Beef and Noodles?
- Green Beans
- Mashed Potatoes
- Corn
- Roasted Potatoes
- Warm bread or
- Rolls
- Brussel Sprouts
- Broccoli
- Mashed Cauliflower
- Sweet Potatoes
If you’d rather make slow cooker beef and noodles
Follow this recipe instead to make Slow Cooker (aka Crockpot) Beef and Noodles.
This is one that you cook all day, low and slow. And it’s a dump and go recipe too, so until closer to the end you can walk away and leave it to do its own magic!
How’d your Beef and Noodles turn out?
Let me know how great yours turned out: don’t forget to rate this recipe & leave a comment below! Looking for a hearty soup to make for your next dinner? Pin this Broccoli Cheddar Bacon Soup for later!
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