Beef Noodle Stew with tender chunks of beef, fresh vegetables, a rich broth, and pasta noodles. This hearty stew recipe is amazing comfort food for the cold months of the year!
While I’m all about a traditional beef stew, I’ve found I prefer noodles over potatoes on occasion.
Sometimes it’s a potato kind of day, and sometimes it’s a noodle kind of day and our feelings are valid either way, right?
Well I’m here with an all new stew recipe that features fresh veggies, a super flavorful broth, tender beef, and our favorite pasta noodles.
For those looking for a classic beef stew recipe, make my Crock Pot Beef Stew.
The perfect meal for the whole family, this great recipe is a tried and true family favorite.
I keep the recipe gluten-free but it can just as easily be made with regular noodles and regular flour.
Let’s discuss the ingredients for beef noodle stew.
Ingredients for Beef Noodle Stew:
Avocado Oil: Used to sear the beef and sauté the vegetables, we need a quality high-temperature cooking oil.
I like using avocado oil over olive oil because it has a high smoke point and won’t burn while searing the beef.
Beef Stew Meat: Pick up a few pounds of beef stew meat or a 3-pound beef chuck roast and chop it into chunks.
You can use any cuts of beef you like here if you don’t have access to stew meat. Just note that the fat content and type of beef will affect how tender it turns out. In general, chuck roast and stew meat yield the best results.
Yellow Onion, Garlic, Carrots, Fresh Mushrooms, Bell Pepper, and Frozen Peas: The delicious fresh vegetables that bring flavor and texture to this delicious stew.
You can mix it up by using any hearty vegetables you like, including fresh tomatoes, green beans, bok choy, or even winter squash.
All-Purpose Flour: Used to thicken the stew so that it is nice and hearty, we need a thickening agent like flour.
I use gluten-free all-purpose flour to make gluten-free stew but you can use regular all-purpose flour if you don’t follow a gluten-free diet. If you prefer very thick stew, add an additional 2 tablespoons of flour.
Seasoning: dried parsley, dried oregano, paprika, rosemary, bay leaf, sea salt, black pepper are our stew seasonings.
This combination of seasonings brings a little herby flavor to round out the flavor profile. If you have Italian seasoning on hand, you can use it to replace the individual herbs.
Beef Broth and Red Wine: I like using a combination of beef broth (or beef stock) and red wine as the broth for beef stew.
The beef broth creates that rich beefy flavor and the red wine adds a beautiful nuance that is difficult to articulate and also impossible to replicate in any other way.
I recommend using a bold full-bodied red wine such as cabernet sauvignon or Malbec for the best flavor. If you don’t cook with alcohol, skip the wine and add more broth. We also add a dash of Worcestershire sauce for some savory flavor.
Pasta Noodles: The noodle portion of our beef and noodle stew! Choose your favorite pasta shape and enjoy! I use gluten-free spiral noodles but egg noodles work great too.
You will need 12 ounces of pasta noodles, which is how many gluten-free pastas come. Just note if you’re using regular pasta that comes in a 16 ounce package that you won’t need the entire package.
If you enjoy tomato in your beef stew recipes, add 2 to 4 tablespoons of tomato paste or a 16-oz can of crushed tomatoes.
Now that we’ve covered the basic ingredients for beef and noodle soup, let’s make a big pot of it!
How to Make Beef Noodle Stew:
Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a large Dutch Oven or stock pot. Allow the oil to heat up for a few minutes. We want it to be close to sizzling hot to brown the beef.
Transfer some of the beef to the hot surface of the pot in a single layer and brown for 2-3 minutes on two sides, until a golden brown crust has formed.
Place the browned beef to a plate or a large bowl and repeat for the remaining beef. Depending on the size of your pot, you will need to do this in 2 to 3 batches.
Place the pot back on the stove top over medium heat and if needed, add a little avocado oil. Transfer the chopped onion to the pot and sauté, stirring occasionally, until softened, about 5 to 8 minutes.
Once the onions have softened, stir in the flour.
Add the chopped carrots, minced garlic, mushrooms, and bell pepper and stir well. Cook for 2 to 3 minutes.
Add in the beef stew meat, seasonings (parsley, oregano, rosemary, paprika, bay leaf, sea salt, and black pepper), beef stock, red wine, and Worcestershire sauce.
Stir well, cover the pot, and bring it to a full boil. Once boiling, reduce the heat to low and simmer for 1 hour (up to 2 hours if you have the time) or until the beef is fork tender. You can check the stew meat for tenderness and decide if you want to cook it longer. The longer the stew cooks, the more tender the beef becomes.
Add the peas and pasta noodles and cook until noodles are al dente, about 12-15 minutes (or according to the package instructions). Note: Don’t add the noodles until just before you’re ready to serve as they will become mushy if added too early.
Serve beef noodle soup in big bowls with crusty bread and enjoy!
Store leftover stew in an airtight container in the refrigerator for up to 1 week.
This delicious beef noodle soup is even better the next day after it has had time to develop more flavors. For this reason, feel free to prepare it in advance.
Recipe Tips:
Some of the liquid gets absorbed by the noodles during the cooking process, which results in a thicker, heartier stew. If you prefer more liquid in your soups, add an additional 2 cups of broth. You can also add an additional cup of red wine.
In addition to adding more broth, you can also add another 2 to 4 tablespoons of flour if you prefer very thick stews.
If you’re a big fan of huge beef flavor, consider adding beef bouillon (or beef cubes) to the pot to enhance the beef flavor.
You can always add more broth and a cornstarch slurry at the end of cooking if you feel you need additional thick liquid.
I know some of you are going to want to prepare this recipe in your crock pot instead of on the stove top. I see you!
Slow Cooker Beef Noodle Soup:
If you prefer cooking in your slow cooker, feel free to prepare this recipe in your crock pot.
Follow all the same steps to sear the beef and sauté the vegetables, then transfer everything excluding the noodles and peas to your crock pot.
Cook on High heat for 4 to 5 hours or Low heat for 7 to 10 hours. I err on the side of cooking beef stew for a longer period of time in the crock pot for the best results.
20 to 40 minutes before you intend to serve the stew, add in the pasta noodles and frozen peas. Continue cooking until the noodles have reached your desired level of doneness. In the crock pot, this can take 20 to 40 minutes depending on the temperature of the stew.
The slow cooker method is ideal for a busy weeknight when you don’t have time to prepare a recipe over the stove. You can set it up before you leave for work and have a delicious beef soup waiting for you when you get home.
And that’s it! The next time you’re craving stew, whip up this beef noodle soup recipe.
If you love a good beef and noodles recipe, also try my Crock Pot Beef Stroganoff.
If you love filling, hearty soups and stew recipes like this, also try out some of my personal favorites.
More Soup and Stew Recipes:
- Crock Pot Italian Meatball Soup
- Albondigas Soup
- Crock Pot Stuffed Pepper Soup
- Instant Pot Sausage and Cabbage Stew
- Hearty Chicken Soup with Rice and Kale
- Venison Chili
Soups, stews, and chilis on repeat!
Beef Noodle Stew
Equipment
Ingredients
- 3 Tbsp avocado oil or butter
- 3 pounds beef stew meat
- 1 medium-sized yellow onion finely chopped
- 2 Tbsp all-purpose flour I use GF AP flour
- 2 large carrots peeled and chopped
- 4 cloves garlic minced
- 8 ounces mushrooms chopped
- 1 green bell pepper chopped
- 2 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 bay leaf
- 1 tsp sea salt to taste
- ½ tsp black pepper to taste
- 5 cups beef broth
- 2 cups full bodied red wine such as Malbec or Cabernet Sauvignon
- 1 Tbsp Worcestershire sauce optional
- 1 cup canned or frozen peas
- 12 ounces pasta noodles I use GF noodles
Instructions
- Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a large Dutch Oven or stock pot. Allow the oil to heat up for a few minutes. We want it to be close to sizzling hot to brown the beef.
- Transfer some of the beef to the hot surface of the pot in a single layer and brown for 2-3 minutes on two sides, until a golden brown crust has formed. Transfer the beef to a plate or a large bowl and repeat for the remaining beef. Depending on the size of your pot, you will need to do this in 2 to 3 batches.
- Place the pot back on the stove top over medium heat and if needed, add a little avocado oil. Transfer the chopped onion to the pot and sauté, stirring occasionally, until softened, about 5 to 8 minutes.
- Once the onions have softened, stir in the flour. Add the chopped carrots, minced garlic, mushrooms, and bell pepper and stir well. Cook for 2 to 3 minutes.
- Add in the beef stew meat, seasonings (parsley, oregano, rosemary, paprika, bay leaf, sea salt, and black pepper), beef stock, red wine, and Worcestershire sauce. Stir well, cover the pot, and bring it to a full boil. Once boiling, reduce the heat to low and simmer for 1 hour (up to 2 hours if you have the time) or until the beef is fork tender. You can check the stew meat for tenderness and decide if you want to cook it longer. The longer the stew cooks, the more tender the beef becomes.
- Add the peas and pasta noodles and cook until noodles are al dente, about 12-15 minutes (or according to the package instructions). Note: Don’t add the noodles until just before you’re ready to serve as they will become mushy if added too early.
- Serve beef noodle soup in big bowls and enjoy!
Notes
Nutrition
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This is really a delicious meal! Made it exactly as recipe says and I have to say it was perfect! Very flavorful! Perfect amount of spices. I will be keeping this recipe and U am sure to be making it often! Do you think I can freeze leftovers? Thank you. 😊
I’m so happy to hear you enjoyed the recipe, Alexandra! I appreciate you reporting back! I think freezing the stew will work out great! I would transfer it to a large zip lock bag, seal it, then place that bag inside another zip lock (double zip lock it). The stew should keep for up to 3 months in the freezer. xoxo