Here’s a hearty and comforting Beef & Noodle Stew—rich broth, tender beef, and soft noodles in one cozy bowl.
🥩🍜 Beef & Noodle Stew
🧾 Ingredients
🥩 Beef
- 400–500 g beef (stew meat or chuck), cut into cubes
- 2 tbsp oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
🥕 Vegetables (optional but recommended)
- 1 carrot (sliced)
- 1 cup mushrooms (optional)
- 1 potato (cubed)
🥣 Broth
- 4 cups beef stock or water
- 2 tbsp soy sauce
- 1 tbsp tomato paste (optional, for depth)
- 1 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tsp paprika or chili flakes (optional)
- 1 bay leaf (optional)
🍜 Noodles
- 150–200 g egg noodles or wheat noodles
👩🍳 Instructions
1. Brown the beef
- Heat oil in a pot
- Add beef cubes and brown on all sides
- This builds deep flavor
2. Add aromatics
- Add onion and cook until soft
- Add garlic and cook for 1 minute
3. Build the stew
- Add carrots, potatoes, and mushrooms
- Pour in beef stock
- Add soy sauce, tomato paste, salt, pepper, and spices
4. Simmer
- Cover and simmer on low heat for 60–90 minutes
- Cook until beef is tender and broth is rich
5. Add noodles
- Add noodles directly into the pot
- Cook for 8–10 minutes until soft
6. Finish
- Adjust salt and pepper
- Remove bay leaf
- Let it rest for 5 minutes before serving
😋 Result
- Tender, slow-cooked beef
- Rich savory broth
- Soft, comforting noodles
💡 Tips
- The longer it simmers, the richer the flavor
- For thicker stew, mash a few potato pieces into the broth
- Add chili oil or hot sauce for a spicy version
- Fresh herbs (parsley or coriander) add freshness at the end
If you want, I can also give:
- 🔥 Spicy Asian-style beef noodle stew
- 🍲 Slow cooker version
- 🥩 Extra thick “gravy-style” stew
- 🍜 Restaurant-style ramen beef broth version
