Old Fashioned Beef and Noodles – There are lots of wonderful old recipes that bring back lovely memories of church socials and family reunions. Home fried chicken, baked beans, sugar cream pie, lasagna, five cup salad, mashed potatoes, somebody’s heavenly freezer corn. Who didn’t pile their plate high with more food than they could possibly eat just because it all looked and smelled so good? And you knew it was going to taste like a million bucks because every dish was made with love.
Today’s old fashioned recipe features the perfect pot of beef & noodles. It seems it was always very brothy at these get-togethers and the meat was always shredded, but it always tasted great! I don’t recall my mom or grandma ever making this, but that didn’t stop me from giving it a go. Over the years I’ve perfected the dish. Not too runny, not too dry. And with tender chunks of roast rather than shreds. Because some bites you want just noodles or just meat or a mix of the two together. If the meat is shredded and thoroughly incorporated, you can’t do that. Jimmie and Noah will tell you my beef & noodles are the best. 😊
Old Fashioned Beef and Noodles
- 1.5 – 2 lb. Frozen chuck or arm roast
- Cooking spray
- Salt & pepper
- 12-16 oz. bag egg noodles
- 2 Beef bouillon cubes or tubs of concentrated stock
- 4 cups water, give or take a cup
- 2 heaping tablespoons cornstarch
- 1/2 cup water
- 1 1/2 tsp. Kitchen Bouquet
Turn oven on to 350°F. Position rack in lower 1/3. Place frozen roast in a large Dutch oven or lidded roasting pan. Spray all over with cooking spray and liberally salt and pepper both sides. Add enough water (beside the roast, not on it) to come 1/2 to 3/4 up the side of the meat. Don’t submerge the roast. Add a little more salt and pepper to the water. Cover tightly and place in oven. Bake for 4 to 4.5 hours. No need to check it halfway through. (Time is according to your schedule. If you’re ready to starting cooking the noodles after 4 hours, that’s fine. If you’re not ready, the extra half hour in the oven won’t hurt the roast.)
Carefully transfer cooked roast to a plate with a large slotted spoon. Set aside to cool for a bit while cooking the noodles.
Depending on how much broth remains in the pot, add just enough extra water to make approximately 6 – 8 cups total. Just eyeball it. It doesn’t have to be exact. Add the bouillon or concentrated stock and bring to a boil over medium-high heat. Salt & pepper to taste or add more bouillon if the broth seems weak.
Add the noodles to the boiling broth and reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes or so, until the noodles are tender and cooked through. If the liquid is completely absorbed before the noodles are done, add a little more water.
While noodles are cooking, cut the roast into small pieces.
Once the noodles are cooked, if a nice thick gravy has developed skip the next step and just add the Kitchen Bouquet. If the remaining liquid is too thin and brothy, stir and dissolve the cornstarch in the 1/2 cup of water (use a larger coffee cup for this).
While constantly stirring, pour half of the cornstarch slurry into the noodles/broth and continue stirring for 2-3 minutes until thickened. If it still seems too runny, use the rest of the slurry. Add the Kitchen Bouquet and stir to incorporate. Salt & pepper to taste, if necessary.
Remove from heat and stir in the roast beef.
This recipe is for a single batch, but the pictures show a double. I buy approximately the same sized roast no matter how many noodles I intend to cook, but don’t necessarily use all of the roast in a single batch. Also, I always cook my roasts from frozen. They turn out wonderfully tender this way.
Serve with mashed potatoes (quick directions for making the best), if desired.
However, if you want the meat shredded and mixed in everywhere, you can do that too!
Savor the things that make your heart sing – the love of family and friends, good food, and prosperous times. Above all, thank God for every blessing no matter how small. 🙌
Happy eating! 😊