French Onion Beef & Noodles
A comforting recipe that seamlessly blends savory beef, aromatic onions, and creamy noodles, creating a family favorite in under 90 minutes.
Ingredients
Main Ingredients
- 2 lbs Beef chuck roast Can substitute with flank steak for a leaner option.
- 3 medium-sized Onions Yellow onions work best for sweetness; sweet onions are an alternative.
- 8 oz Egg noodles Whole wheat noodles or gluten-free pasta can be used as alternatives.
- 4 cups Beef broth Opt for low-sodium or homemade broth for better flavor.
- 2 tbsp Worcestershire sauce Can be swapped with soy sauce for a different flavor.
- 1 tsp Thyme Fresh thyme enhances flavor; dried thyme is a substitute in a pinch.
- Salt and pepper To taste.
- 2 tbsp Olive oil For sautéing; avocado oil is a high-heat alternative.
Instructions
Preparation
- Start by slicing the onions thinly. The thinner they are, the better they’ll caramelize and impart their sweet, rich flavors.
- Cut the beef into bite-sized pieces.
Cooking
- In a large Dutch oven or pot, heat the olive oil over medium heat. Add the sliced onions. Sauté for about 10-12 minutes until they turn golden brown and caramelized.
- Push the onions to one side of the pot, then add the beef chunks. Brown them for about 5 minutes, ensuring all sides get a bit of color.
- Incorporate Worcestershire sauce, thyme, salt, and pepper. Stir everything together, letting the flavors meld for a minute.
- Pour in the beef broth, ensuring the beef and onions are submerged. Bring to a boil, then reduce to a simmer. Cover and cook for about 60 minutes.
- In a separate pot, boil water and cook the egg noodles according to package instructions. Drain and set aside when al dente.
- Once the beef is tender, stir in the noodles. Let everything meld together for about 5 minutes before serving.
Notes
Consider healthier alternatives such as using lean beef, whole grain noodles, or vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.