If there’s ever been a dish that wraps you in a big, warm hug, it’s Grandma’s Beef and Noodles. Brimming with tender beef, homey egg noodles, and a savory broth that tastes like it’s simmered with love for hours (because it has!), this Midwestern classic brings comfort to the table in the coziest way. The ingredient list is refreshingly simple, but the flavors are anything but basic — each bite is a nostalgic trip back to childhood Sundays, where the kitchen smelled incredible and second helpings were non-negotiable. Whether you’re feeding hungry kids, guests, or just treating yourself, this is that never-fail family favorite that’s as easy to whip up as it is to devour.

Grandma’s Beef and Noodles Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grandma’s Beef and Noodles is just how straightforward the ingredient list is. Every piece plays its part, from deeply flavorful beef to aromatic garlic and the rich broth that ties it all together. Here’s what you’ll need, plus a few quick tips for getting the best results out of each:

Beef chuck roast (2 pounds, cut into 2-inch pieces): This cut is marbled and perfect for slow simmering until it’s fall-apart tender.
Fine sea salt and freshly-ground black pepper: Simple seasoning is all you need to let the beef’s flavor shine.
All-purpose flour (2 tablespoons): Tossing the beef in flour helps it brown beautifully and gives the broth body.
Olive oil (3 tablespoons, divided): You’ll use this for browning the beef and sautéing the veggies — don’t skimp!
White onion (1 large, diced): Adds natural sweetness and a gentle flavor base.
Garlic (5 cloves, minced): Because there’s no such thing as too much garlic in a comforting stew.
Beef stock (8 cups, divided): Use good quality for rich, meaty depth. Part goes in before simmering, the rest for cooking noodles.
Fresh thyme (2 sprigs): Infuses the broth with a subtle, earthy brightness.
Bay leaf (1 large): Gives that classic stewed flavor every bowl of noodles needs.
Wide egg noodles (12 ounces): Hearty and satisfying, these soak up all that delicious broth for the best slurping experience.

How to Make Grandma’s Beef and Noodles

Step 1: Brown the Beef

Begin by seasoning your beef generously with salt and pepper, then toss it with flour until nicely coated. Heat a tablespoon of olive oil in a large stockpot over medium-high heat and brown half the beef on all sides, working in batches for the best sear. This bit of extra effort layers in that unmistakable “home-cooked” flavor. When the first batch is golden, remove to a plate and repeat with the rest of the beef.

Step 2: Sauté the Veggies

In the same pot, add another splash of oil along with your diced onion. Let it soften and turn fragrant, stirring occasionally – about four to five minutes. Then add the minced garlic, and let it sizzle for just a minute (don’t let it brown) before bringing the beef back, along with 6 cups of beef stock, the sprigs of thyme, and the bay leaf. Give everything a good stir so the flavors start mingling right away.

Step 3: Simmer

Let the pot come up to a gentle simmer, then lower the heat, cover it up, and let time work its magic for about 2.5 hours. You want the beef fork-tender and the flavors fully developed — your whole kitchen is going to smell absolutely irresistible at this stage.

Step 4: Shred the Beef

When the beef is meltingly tender, move it to a clean plate and shred it into bite-sized pieces with two forks. Don’t forget to fish out the bay leaf and thyme stems — their work here is done!

Step 5: Cook the Noodles

Back to the pot! Pour in the remaining 2 cups of beef stock and crank the heat to high. Once it’s boiling, add your egg noodles and cook until they’re perfectly al dente, stirring occasionally so nothing sticks.

Step 6: Season

Take the pan off the heat and stir that shredded beef right back in. Have a quick taste and adjust with a little more salt and pepper as needed — this is where you can really make Grandma’s Beef and Noodles your own.

Step 7: Serve

Ladle those rich noodles and beef into big bowls, add a few extra twists of black pepper on top, and dive in while everything’s piping hot!

How to Serve Grandma’s Beef and Noodles

Garnishes

Some freshly cracked black pepper and a sprinkling of chopped parsley are simple, but they do wonders for both color and flavor. If you like a little kitchen flair, try a pinch of flaky sea salt or even a dollop of sour cream for creamy richness atop your Grandma’s Beef and Noodles.

Side Dishes

This dish is hearty on its own, but it’s even more memorable with the right sidekicks. Think pillowy dinner rolls perfect for soaking up broth, a crisp green salad for balance, or buttered peas and carrots for that classic, homestyle touch. No matter what, make sure you’ve got something on the side to mop up every last bite!

Creative Ways to Present

You can ladle Grandma’s Beef and Noodles into rustic bowls for a casual family feast or serve it in a big casserole for guests to help themselves. For an elegant twist, pile the noodles high and top with extra shredded beef and a sprig of thyme. Leftovers? Stuff them into a toasted roll for the best next-day sandwich, or spoon over creamy mashed potatoes for a double-comfort combo.

Make Ahead and Storage

Storing Leftovers

Store any leftover Grandma’s Beef and Noodles in an airtight container in the refrigerator. The flavors deepen overnight, making this meal arguably even better the next day. Just be sure to cool it to room temperature first so condensation doesn’t make your noodles soggy.

Freezing

If you want to freeze for later, let the cooked beef and noodles cool completely and transfer them to freezer-safe containers or zip-top bags. It’s best to freeze the beef and broth without the noodles for optimal texture. Just boil up fresh noodles before serving, then ladle the reheated beef and broth on top.

Reheating

For the tastiest results, reheat Grandma’s Beef and Noodles gently on the stove over medium heat, adding a splash of broth or water as needed to loosen it up. The microwave works fine for single servings—cover loosely and heat in short bursts, stirring occasionally, until piping hot. If noodles have absorbed too much liquid, a bit more broth will save the day.

FAQs

Can I use a different cut of beef?

Absolutely! While chuck roast is classic for its marbling and tender finish, you can use brisket or stew meat if that’s what you have. Just make sure to choose a cut that stands up to long, slow cooking for the signature texture of Grandma’s Beef and Noodles.

Do I have to use egg noodles?

Egg noodles are part of the traditional charm, but wide pasta like pappardelle or even rotini will also work. If using another type, adjust cook time as needed to avoid mushiness.

Can I make this recipe in a slow cooker or Instant Pot?

Yes! For the slow cooker version, brown your beef and sauté your veggies in a separate pan, then transfer everything but the noodles to your Crock-Pot. Cook on high for 4–5 hours or low for 7–8 hours, then finish by cooking the noodles in the broth. In an Instant Pot, brown and sauté directly in the pot, pressure cook for 60 minutes, quick release, and finish with the noodles.

How can I make Grandma’s Beef and Noodles gluten-free?

Swap the all-purpose flour for a gluten-free blend, use gluten-free noodles, and double-check that your beef stock is gluten-free. The final dish will still be just as comforting and delicious!

Can I add vegetables to this dish?

Certainly! While classic Grandma’s Beef and Noodles keeps it simple, you can add diced carrots, celery, peas, or mushrooms during the simmering step for an extra pop of flavor, color, and texture.

Final Thoughts

If you’re craving the cozy flavors of home, you truly can’t go wrong with Grandma’s Beef and Noodles. It’s the meal that tastes like a celebration, even on an ordinary weeknight. I hope you’ll give it a try soon—and if your house starts to smell like Sunday at Grandma’s, you know you’re doing it right!