Description
A classic comfort food recipe for hearty and delicious beef and noodles made entirely on the stovetop. Easy, quick, and satisfying!
Ingredients
Scale
- 1 pound ground beef (80/20 or 85/15 recommended for good flavor)
- 1 tablespoon olive oil or vegetable oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 4 cups beef broth (low-sodium is a good option)
- 1 (15 ounce) can diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cornstarch (optional, for thickening)
- 2 tablespoons cold water (if using cornstarch)
- 8 ounces wide egg noodles (or your favorite pasta shape)
- 1/2 cup shredded cheddar cheese (optional, for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- 1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease and transfer the beef to a plate, leaving about a tablespoon of grease in the skillet.
- 2. Add the chopped onion to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 3. Stir in the dried Italian seasoning, salt, and pepper. Cook for about 30 seconds until the herbs are fragrant.
- 4. If there are browned bits stuck to the bottom of the pan, you can add a splash of the beef broth and scrape them up with your spoon.
- 5. Pour in the beef broth, add the undrained diced tomatoes, and stir in the Worcestershire sauce. Bring the mixture to a simmer.
- 6. Once the liquid is simmering, add the dried egg noodles directly to the skillet. Stir them in to ensure they are submerged in the liquid.
- 7. Reduce the heat to medium-low, cover the skillet, and let it simmer for about 10-15 minutes, or until the noodles are tender and have absorbed most of the liquid. Stir occasionally to prevent the noodles from sticking to the bottom of the pan.
- 8. If you prefer a thicker sauce, you can mix the cornstarch with cold water to create a slurry. Stir this slurry into the simmering beef and noodles and cook for another 1-2 minutes until the sauce has thickened.
- 9. Taste the beef and noodles and adjust salt and pepper as needed.
- 10. Ladle the Homemade Stovetop Beef and Noodles into bowls. Top with shredded cheddar cheese and fresh parsley, if desired.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium-low heat with a splash of water or broth, stirring frequently, or in the microwave, stirring halfway through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g