Ground Beef and Noodles Recipe for Quick Weeknight Meals

Beef and Noodles is a stovetop dish of browned beef served over wide egg noodles in a reduced beef sauce. This one shows up often in my kitchen when I want a dinner that fills the house with a savory smell without much effort. As the beef browns in the butter the pan develops dark fond, and the sauce later reduces into a glossy coating for the noodles. It works well for weeknight dinners and reheats cleanly the next day..

What makes this One Reliable

Browning the chuck builds fond, which the broth lifts into the base of the sauce. A steady simmer gives the connective tissue time to soften so the beef becomes tender without shredding apart. A small cornstarch slurry at the end thickens the sauce so it clings to the noodles rather than pooling in the bowl.

Ingredients

• 1 1/2 lbs beef chuck (cut into 1 inch pieces) — best for slow-tenderizing
• 3 cups beef broth
• 1/4 cup cold water
• 2 tablespoon butter — helps with browning and mouthfeel
• 12 oz wide egg noodles — wide noodles catch the sauce
• 1 tablespoon cornstarch — creates shine and thickens evenly
• 2 whole bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper

How to Make It

1. Heat a large skillet over medium heat, then add butter and beef. Brown the beef in the skillet for 8–10 minutes over medium heat, watching for deep, even color and some browned bits stuck to the pan.
2. Pour 2 cups of beef broth into the skillet, add bay leaves, thyme, salt, and pepper, stir to combine, and bring it to a boil. As it boils the broth will loosen the fond and the liquid will smell richer and more savory.
3. Reduce heat, cover, and simmer for 20–30 minutes until the beef is tender. The beef should give easily to a fork and the liquid should lose its raw-broth sharpness, turning rounder and deeper.
4. Be sure to add the last cup of beef broth slowly as it cooks off, tipping it in a little at a time so the pan never dries and the sauce reduces steadily rather than evaporating too fast. You want a steady low simmer and a concentrated base.
5. Mix cornstarch into 1/4 cup of cold water in a separate bowl, then stir this mixture into the skillet. Allow it to cook for 10 minutes or until the sauce thickens, watching as the liquid goes from thin to a glossy, syrupy texture that will coat the back of a spoon.
6. While the sauce thickens, prepare the egg noodles in a separate pot following the package instructions. Cook them to just al dente so they hold texture under the sauce and drain, reserving a splash of noodle water if you want to loosen the sauce later.
7. Serve the beef mixture over the egg noodles. The sauce should cling to the wide noodles and the tender beef will create a contrast between the soft pasta and lightly chewy meat.

Nutrition at a Glance

• Serving size: about 1/4 of the recipe
• Calories: approximately 800 kcal per serving
• Protein: approximately 54 g per serving
• Carbohydrates: approximately 62 g per serving
• Fat: approximately 45 g per serving
• Fiber: approximately 2.5 g per serving

Values are estimates. Results may vary depending on specific ingredients and portions used.

How to Serve It

• Spoon the beef and sauce over noodles with a handful of chopped flat-leaf parsley for a bright, herbal lift.
• Serve alongside buttered, steamed green beans for a clean, crunchy contrast to the rich sauce.
• Add sautéed mushrooms on top for extra chew and an earthy note. For an all-in-one plate, pair with a caramelized beef and cabbage skillet to introduce a sweet, softened vegetable element.
• Offer a crusty loaf or baguette to mop up any remaining sauce and add a crisp texture.

Storage and Reheating

• Fridge: Store in an airtight container for 3–4 days, keeping noodles and beef together is fine but the noodles will absorb sauce over time.
• Freezer: The beef and sauce freeze well if stored without the noodles; freeze in a shallow container for up to 3 months and thaw overnight in the refrigerator.
• Reheating: Warm gently on the stovetop over low heat with a splash of broth or water to loosen the sauce; high heat will tighten the sauce and dry the meat. Microwaving is acceptable but expect the noodles to become softer and the sauce to thicken further.
• Honest note: The sauce often tastes more integrated the next day, the aromatics settle in and the beef carries deeper savory notes after resting.

Leftover Ideas

• Spoon leftovers over steamed rice or quinoa for a quick second-day lunch that soaks up the sauce.
• Tuck the beef and noodles into a soft tortilla with pickled onions for a different-texture wrap.
• Stir the beef and sauce into leftover cooked pasta, adding a splash of pasta water to loosen and finish with grated hard cheese.

Before You Start

• Cut the beef into uniform 1-inch pieces so everything cooks at the same rate.
• Brown the beef in batches if needed, do not crowd the pan or it will steam instead of developing fond.

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