This Amish beef and noodles recipe is the definition of classic comfort food. Tender chunks of slow-simmered beef are cooked in a rich, savory broth until they practically fall apart, creating a deeply satisfying dish that warms you from the inside out. With just a handful of simple ingredients and a slow cooking process, the flavors develop into something hearty, rustic, and incredibly delicious.
The magic of this recipe is in the technique rather than a long list of ingredients. Slow-braised beef creates a flavorful broth that thickens slightly as egg noodles cook directly in it, soaking up every bit of savory goodness. The result is a cozy, homestyle meal that feels like something straight from an Amish farmhouse kitchen.
Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 35 minutes
Servings: 6
Ingredients
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper, plus extra for serving
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 large yellow onions, sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 rounded tablespoon beef bouillon paste
- 8 cups beef broth
- 12 ounces large egg noodles
- Sliced green onions for garnish (optional)
Directions
- Place the beef cubes in a large bowl and season with kosher salt and freshly ground black pepper. Toss well so the meat is evenly coated.
- Heat vegetable oil in a large Dutch oven over high heat. Working in batches, brown the beef on all sides until nicely seared. Remove the browned beef to a bowl and set aside.
- Add butter to the same pot and stir in the sliced onions along with a small pinch of salt. Cook over medium-high heat, stirring occasionally, until the onions soften and turn golden, about 5 minutes.
- Sprinkle the flour over the onions and cook while stirring for about 2 minutes to remove the raw flour taste.
- Stir in the garlic powder, beef bouillon paste, and beef broth. Mix well and bring the mixture to a boil.
- Return the browned beef and any accumulated juices back to the pot. Stir to combine.
- Cover the pot, reduce the heat to low, and simmer gently for about 2 hours, or until the beef becomes very tender.
- Using a strainer or slotted spoon, remove the beef from the broth and set it aside in a bowl.
- Bring the broth to a boil over high heat and add the egg noodles. Cook while stirring occasionally until the noodles are almost tender, about 30 to 60 seconds less than the package instructions.
- Return the cooked beef to the pot and reduce the heat to low. Continue cooking until the noodles are fully tender and the beef is heated through.
- Taste and adjust seasoning as needed. Serve immediately with extra freshly ground black pepper and a sprinkle of sliced green onions if desired.