Recipe

Classic Beef and Noodles (Light and Fluffy)

Tender beef in a savory gravy with soft, fluffy egg noodles. Cozy, reliable, and weeknight friendly.

By Matt Campbell

•

4.8

A bowl of classic beef and noodles with tender beef pieces and fluffy egg noodles in a glossy brown gravy, set on a wooden table with a spoon nearby

There are two kinds of comfort dinners: the ones that take all day, and the ones that taste like they took all day. This classic beef and noodles recipe is proudly the second kind. You get fork-tender beef, a rich, savory gravy, and noodles that stay light and fluffy instead of turning into one big, soggy starch blanket.

It is the kind of meal that makes the kitchen smell like someone’s been taking care of you. Which is great, because tonight that someone is… you. No stress, no weird ingredients, just a few simple moves that build big flavor with minimal effort.

Why It Works

Light and fluffy noodles: We cook them separately and toss with a little butter so they stay distinct and pillowy, not gummy.
Deep, beefy flavor: Browning the beef and deglazing the pot builds a rich base quickly.
Gravy that clings: A quick flour slurry, added slowly and simmered, makes a sauce that hugs every noodle.
Flexible and forgiving: Works with stew meat, chuck roast, or even leftover pot roast.

Pairs Well With

Buttered peas with cracked black pepper
Crisp green salad with tangy vinaigrette
Roasted broccoli or green beans
Warm dinner rolls or garlic bread

Storage Tips

Best move: Store the beef and gravy separately from the noodles if you can. It keeps the noodles fluffy and prevents them from soaking up all the sauce overnight.

Food safety note: Cool leftovers promptly and refrigerate within 2 hours.

Refrigerator

Beef and gravy: Airtight container for up to 4 days.
Noodles: Airtight container for up to 4 days. Toss with a teaspoon of butter or oil to prevent sticking.

Freezer

Beef and gravy: Freeze up to 3 months.
Noodles: You can freeze them, but the texture softens. If you are freezing, slightly undercook the noodles and cool completely first.

Reheating

Stovetop: Warm beef and gravy over medium-low with a splash of broth or water. Add noodles at the end just to heat through.
Microwave: Cover and heat in short bursts, stirring often. Add a splash of liquid to loosen the gravy.

Common Questions

What makes the noodles “light and fluffy”?

Two things: cook the noodles separately in salted water, and do not overcook them. Drain, then toss with a little butter. If noodles simmer in gravy too long, they soak up liquid and get heavy fast.

Can I use ground beef instead of stew meat?

You can. Brown 1 to 1 1/2 pounds ground beef, drain excess fat, then build the gravy the same way. The vibe is more “beefy hamburger gravy and noodles,” still delicious and very kid friendly.

How do I make it taste like it simmered all day?

Brown the beef well, deglaze the pot, and do not skip the Worcestershire. A small spoonful of tomato paste also adds that slow-cooked depth without taking over.

My gravy is too thick. How do I fix it?

Add warm broth a splash at a time while stirring until it loosens up. Taste and re-season with salt and pepper after thinning.

My gravy is too thin. What now?

Simmer uncovered for 5 to 10 minutes. If it still needs help, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in. Simmer 1 minute until glossy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot with lid
Large pot for boiling noodles
Wooden spoon
Whisk
Measuring cups and spoons
Colander

I love cooking the ambitious stuff, but this is the kind of dinner I make when I want maximum comfort with minimum drama. The first time I nailed the “fluffy noodles” part, it felt like a small kitchen victory: same cozy beefy gravy, but the noodles stayed separate, soft, and just bouncy enough. Now it is my go-to when I want a meal that tastes like a hug and leaves me with a clean-ish kitchen afterward.

Classic Beef and Noodles (Light and Fluffy)

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 6

Ingredients

2 tablespoons olive oil, plus more as needed
2 pounds beef chuck roast or stew meat, cut into 1 1/2-inch pieces
1 1/2 teaspoons kosher salt, plus more for noodle water
1 teaspoon black pepper
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste (optional, for deeper flavor)
4 cups beef broth (low sodium preferred)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 bay leaf
3 tablespoons all-purpose flour
3 tablespoons water (for slurry)
12 to 16 ounces wide egg noodles
2 tablespoons unsalted butter
1 to 2 teaspoons apple cider vinegar or lemon juice (optional, to brighten at the end)
Chopped parsley, for serving (optional)

Optional add-ins: 8 ounces sliced mushrooms, 1 cup frozen peas, or a pinch of crushed red pepper.

Instructions

Brown the beef. Pat the beef dry. Season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, 3 to 4 minutes per side, until you get real color. Transfer to a plate.
Build the base. Lower heat to medium. If the pot looks dry, add a splash more oil. Add onion and cook 4 to 5 minutes, scraping up browned bits. Add garlic and cook 30 seconds. If using mushrooms, add them here and cook 4 to 5 minutes until they give up their liquid. Stir in tomato paste (if using) and cook 1 minute until it darkens slightly.
Simmer until tender. Pour in beef broth and Worcestershire, scraping the bottom of the pot. Add thyme and bay leaf. Return beef and any juices to the pot. Bring to a gentle simmer, cover, and simmer on low for 75 to 120 minutes, stirring occasionally, until the beef is tender and a fork slides in easily.
Cook the noodles separately. Near the end of simmering, bring a large pot of well-salted water to a boil (about 1 to 2 tablespoons salt for a big pot). Cook egg noodles to just shy of al dente (usually 1 minute less than the package says). Drain and toss with butter. Set aside.
Thicken the gravy. In a small bowl, whisk flour and water into a smooth slurry. Whisk it again right before using. With the beef gently simmering, slowly pour the slurry in a thin stream while stirring constantly. Simmer uncovered 8 to 12 minutes, stirring often, until the gravy thickens and the flour taste cooks out. If you want it thicker, keep simmering a few more minutes.
Note: Flour thickens a little differently than cornstarch, so give it time and keep the heat gentle to avoid lumps.
Finish and serve. Remove bay leaf. Taste and adjust seasoning (broth salt levels vary, so start light and finish strong). If the flavor feels heavy, add 1 to 2 teaspoons vinegar or lemon juice. Spoon beef and gravy over the buttery noodles (or gently fold noodles into the pot right before serving). If using peas, stir them into the gravy in the last 2 to 3 minutes just to warm through. Top with parsley and extra black pepper.

Fluffy noodle tip: If you expect leftovers, keep noodles and gravy separate and combine only in bowls. That is the easiest way to keep the texture perfect.

Nutrition information is estimated.

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