Published:
Mar 9th 2025
by 
Last updated: Mar 9th 2025
Looking for a hearty dish for those cold winter nights? Try our Braised Beef and Noodles Extravaganza!
It's a less complicated twist on beef stroganoff - and it's perfect for cold winter nights. To make this delicious masterpiece, stewing beef is seasoned and seared, then slowly cooked with aromatic vegetables and herbs in beef broth and water in the oven. It is served over egg noodles, which soak up the luscious thick gravy.
This beef with noodles will be your new favorite winter meal as soon as you taste it! Try our Keto Stroganoff next if you're in the mood for more beef recipes.
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How do you make beef noodles taste better?
There are many ways you can make beef noodles taste better. For instance, you can cook the noodles in beef broth to give them more flavor. You can also add fresh herbs like thyme, basil, or rosemary, garlic, onions, and chilies to enhance the flavor of the beef noodles.
How can I thicken beef and noodles with cornstarch?
Combine 2 tablespoons of cornstarch with 2 tablespoons of water, then add it to the beef, stir to combine, and cook it for 3 –5 minutes until it thickens.
Can I use milk instead of sour cream in beef stroganoff?
Technically, you can use milk instead of sour cream in beef stroganoff. However, the beef stroganoff will have a thinner consistency, so it may be best to use Greek yogurt or cream cheese instead.
Can I use mayo instead of sour cream?
No, you cannot use mayo instead of sour cream. That's because mayonnaise is made with eggs and oil which are emulsified until they develop a creamy texture. This emulsion will break the second it hits the sauce. Additionally, mayonnaise does not have the tangy flavor that sour cream does. So it's better to use Greek yogurt or cream cheese.
Time & Serves
Ingredients
1 ½ pounds Stewing Beef
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Salt
½ teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
3 tablespoons Vegetable Oil, divided
1 large Yellow Onion, diced small
1 medium Red Bell Pepper, diced small
2 medium stalks Celery, diced small
2 cloves Garlic, minced
2 teaspoons fresh Thyme
1 teaspoon Italian seasoning
2 cups low-sodium Beef Broth
1 cup + 2 tablespoons Water
2 Bay Leaves
2 tablespoons Cornstarch
8 ounces gluten-free Egg Noodles
2 tablespoons fresh Parsley, chopped
Instructions
Preheat the oven to 300°F.
Place the stewing beef in a large bowl. Season it with garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Place 2 tablespoons vegetable oil in a large Dutch oven and set it over medium-high heat.
In batches, add the stewing beef and cook it for 4–5 minutes per side until browned.
Remove the stewing beef from the pot, place it on a plate, and set it aside.
Add the remaining tablespoon of olive oil to the pot. Add the yellow onion, red bell pepper, and celery and cook them for 3 minutes until they soften.
Add the garlic, thyme, and Italian seasoning and cook it for 1 minute until fragrant.
Add the low-sodium beef broth, 1 cup of water, and bay leaves, stir to combine, and let it come to a boil.
Add the stewing beef back to the pot. Turn off the heat, cover it, and bake it for 1 1/2-2 hours until tender.
Remove the stewing beef from the oven and place it over a medium-low flame. Remove the lid and let it come to a boil.
Mix the cornstarch and the remaining 2 tablespoons of water together in a small bowl until combined.
Add the cornstarch slurry to the stewing beef and stir to combine. Cook it for 3–5 minutes until the gravy thickens.
Cook the egg noodles according to the package directions in a pot of salted boiling water.
Drain the egg noodles in a colander, then divide them between 4 plates.
Add the stewing beef on top of the egg noodles and garnish with fresh parsley.
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