Cozy Beef and Noodles
Beef and noodles simmered in a rich beef gravy, all made in one pot from start to finish. An easy, budget-friendly ground beef dinner ready in about 40 minutes.
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Beef and Noodles is the kind of dinner that turns ground beef, broth, and egg noodles into a thick, savory gravy all in one pot. The beef browns first with onion and garlic, then simmers right in the beef broth so the noodles cook directly in that flavor instead of a separate pot of plain water.
A quick butter and flour paste stirred in at the end is what turns thin broth into a gravy that actually clings to the noodles instead of pooling at the bottom of the bowl. It’s the kind of dinner that comes together with pantry staples and one pot to wash.
Cooking the noodles straight in the broth does double duty: the noodles pick up flavor as they cook, and the starch they release helps the gravy thicken faster once the butter and flour go in.
Why You’ll Love This Recipe
- One pot, start to finish. The beef, broth, and noodles all cook in the same pot, so there’s less to clean up.
- A gravy that actually thickens. A butter and flour paste stirred in at the end gives real body instead of a thin broth.
- Budget-friendly. Ground beef, broth, and egg noodles are pantry staples that stretch to feed a family for cheap.
- Easy to double. It scales up in the same pot for a bigger family or extra leftovers.
Beef and Noodles Ingredients
A tablespoon of Worcestershire sauce is a small amount, but it adds a deep savory background note that keeps the gravy from tasting flat.
- 1 1/2 lbs ground beef (85/15)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 oz egg noodles
- 3 tbsp all-purpose flour
- 3 tbsp butter, softened
- Fresh parsley, chopped, for serving
Recipe Variations
- Stir in a cup of frozen peas or corn in the last few minutes for a vegetable boost.
- Use cream of mushroom soup in place of a portion of the broth for an even creamier gravy.
- Swap egg noodles for wide pasta if that’s what’s in the pantry, just adjust the cook time to match the package.
How to Make Beef and Noodles
- Brown the beef: In a large pot or Dutch oven, brown the ground beef with the onion and garlic over medium-high heat, breaking up the beef, about 7-8 minutes, until no pink remains. Drain off the excess grease.
- Add the broth: Stir in the beef broth, Worcestershire, salt, and pepper. Bring to a boil.
- Cook the noodles: Add the egg noodles directly to the pot and cook according to the package time, stirring occasionally, until the noodles are tender and most of the broth is absorbed.
- Thicken the gravy: Mash the butter and flour together into a paste, then stir it into the pot. Simmer 2-3 minutes, stirring, until the sauce thickens into a gravy that coats the noodles.
- Serve: Top with fresh parsley and serve hot.
Recipe FAQs
Can I Use a Different Cut of Beef?
This recipe is built for ground beef specifically. Stew meat or roast needs a much longer simmer to get tender, so it won’t work as a straight swap here.
Why Is My Gravy Thin?
It usually needs more time to simmer after the butter and flour paste goes in, or the paste wasn’t fully worked into a smooth mixture before adding it. Give it a few extra minutes on a gentle simmer, stirring often.
Can I Make This Ahead?
It’s best fresh since the noodles keep absorbing liquid as they sit. If you do make it ahead, add a splash of broth when reheating to loosen it back up.
Can I Freeze Beef and Noodles?
It freezes okay but the noodles soften more after thawing. For the best texture, freeze the beef and broth mixture without the noodles and cook fresh noodles in it when you reheat.
What Should I Serve with This, and Can I Double It?
A side of green beans or a simple salad rounds it out. It doubles fine in a large Dutch oven or stockpot, just give the noodles a little extra time to cook through in the bigger batch.
Cooking Tips
- Don’t skip draining the beef, extra grease will float on top of the gravy instead of blending in.
- Mash the butter and flour together into a smooth paste before adding it to the pot, dropping them in separately can leave lumps in the gravy.
- Stir occasionally while the noodles cook so they don’t stick to the bottom of the pot.
Storage and Freezing
To store: Store leftovers in an airtight container in the fridge for up to 3 days.
To freeze: Freeze for up to 2 months, though the noodles soften more after thawing. For better texture, freeze the beef and gravy without noodles and add fresh cooked noodles later.
To reheat: Reheat on the stovetop over low heat with a splash of broth or water to loosen the gravy, stirring often.
How to Serve Beef and Noodles
Serve as is, or spoon it over mashed potatoes for an even bigger dinner. This is one of the recipes in our 30 Easy Ground Beef Dinners collection, and more quick, budget-friendly ground beef dinners for busy weeknights are on the way.
Loved This Recipe?
Beef and Noodles is proof that a few pantry staples in one pot can turn into a dinner the whole family asks for on repeat.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Beef and Noodles
Equipment
Ingredients
- 1 1/2 lbs ground beef 85/15
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 oz egg noodles
- 3 tbsp all-purpose flour
- 3 tbsp butter softened
- fresh parsley chopped, for serving
Instructions
- Brown the beef: In a large pot or Dutch oven, brown the ground beef with the onion and garlic over medium-high heat, breaking up the beef, about 7-8 minutes, until no pink remains. Drain off the excess grease.
- Add the broth: Stir in the beef broth, Worcestershire, salt, and pepper. Bring to a boil.
- Cook the noodles: Add the egg noodles directly to the pot and cook according to the package time, stirring occasionally, until the noodles are tender and most of the broth is absorbed.
- Thicken the gravy: Mash the butter and flour together into a paste, then stir it into the pot. Simmer 2-3 minutes, stirring, until the sauce thickens into a gravy that coats the noodles.
- Serve: Top with fresh parsley and serve hot.
