Description
This Amish Beef & Noodles recipe is a comforting homestyle dish featuring tender slow-cooked beef chuck roast combined with wide egg noodles in a rich, savory gravy. Perfect for family dinners or cozy weekends, the dish delivers warm, hearty flavors with simple ingredients and is highly adaptable to suit your preferences.
Ingredients
Scale
Beef and Broth
- 2 to 3 lbs beef chuck roast, cut into large chunks
- 4 cups beef broth (preferably homemade or low sodium)
- Salt and pepper, to taste
Aromatics and Roux
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Noodles
- 12 oz wide egg noodles
Optional Variations
- 1 cup carrots, peas, or mushrooms (optional vegetable boost)
- 1 to 2 teaspoons fresh thyme, rosemary, or parsley (herb twist)
- ½ to 1 cup shredded cheddar or Parmesan cheese (cheesy upgrade)
Instructions
- Prepare and Brown the Beef: Cut the beef chuck into large chunks and season generously with salt and pepper. Heat a little oil in a hot skillet and brown the beef pieces until they develop a deep caramelized crust, enhancing the depth of flavor.
- Sauté Aromatics: In the same pot used for browning, add diced onions and minced garlic. Sauté over medium heat until the onions are soft and fragrant, forming a savory base for the dish.
- Simmer the Beef: Return the browned beef chunks to the pot and pour in enough beef broth to fully cover the meat. Bring the mixture to a simmer, cover with a lid, and cook on low heat for 2 to 3 hours, or until the beef is fork-tender and easily shredded.
- Prepare the Roux and Gravy: In a separate pan, melt the butter over medium heat. Whisk in the flour and cook until the mixture turns golden brown. Gradually add some of the cooking liquid from the beef pot, whisking constantly to prevent lumps and create a smooth, thick gravy. Stir this roux mixture back into the pot with the beef and broth to enrich the sauce.
- Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain well and gently fold the noodles into the beef and gravy mixture, allowing them to soak up the rich flavors.
- Combine and Serve: Mix everything gently but thoroughly. Taste and adjust seasoning with additional salt and pepper if needed. Serve the dish piping hot, optionally garnished with fresh parsley or chives and freshly cracked black pepper.
Notes
- Choose chuck roast for the best tenderness and flavor after slow cooking.
- Don’t rush the browning process; it adds essential caramelized flavor layers.
- Use homemade beef broth when possible for a richer taste.
- Add the roux gradually while whisking to avoid lumps in the gravy.
- Let the dish rest a few minutes before serving to let flavors meld together.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Amish
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg