Ingredients
Scale
Here’s what you’ll need to make this traditional Amish Beef & Noodles:
- 2 lbs beef stew meat (or chuck roast), cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth (preferably low-sodium)
- 1 cup water
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons Worcestershire sauce (ensure it’s halal if required)
- 3 cups homemade egg noodles (or store-bought if preferred)
- 2 tablespoons cornstarch (optional, for thickening)
- Fresh parsley for garnish (optional)
Ingredient Highlights
- Beef Stew Meat: Using beef stew meat or chuck roast ensures that the beef becomes tender as it simmers in the broth, allowing the flavors to meld beautifully.
- Homemade Noodles: Homemade egg noodles are a key part of this dish, giving it a texture and flavor that store-bought noodles simply can’t match.
- Beef Broth: Beef broth forms the base of the dish, adding a rich, savory foundation to the sauce that binds the beef and noodles together.
- Seasonings: A balance of salt, pepper, thyme, and bay leaf adds depth to the dish, while Worcestershire sauce enhances the savory flavors.
Instructions
Brown the Beef:
- Heat the Oil: In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat.
- Brown the Beef: Add the beef stew meat to the pot in batches, being careful not to overcrowd it. Brown the beef on all sides, about 4-5 minutes per batch. Once browned, remove the beef and set it aside.
Sauté the Vegetables:
- Sauté the Onion and Garlic: In the same pot, add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
Simmer the Beef and Broth:
- Add the Broth and Seasonings: Return the browned beef to the pot. Add the beef broth, water, salt, pepper, thyme, bay leaf, and Worcestershire sauce. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let the beef simmer for 1 to 1.5 hours, until the beef is very tender and easily shreds with a fork.
Prepare the Noodles:
- Make the Noodles: While the beef is simmering, prepare the homemade egg noodles. (You can also use store-bought noodles if desired). If making homemade noodles, mix together the flour, eggs, salt, and water to form a dough, roll it out thinly, and cut it into strips. Set the noodles aside until ready to use.
Add the Noodles:
- Add the Noodles to the Broth: Once the beef is tender, remove the bay leaf. Add the egg noodles to the pot and stir to combine. Let the noodles cook in the broth for about 8-10 minutes, or until they are tender.
Thicken the Broth (Optional):
- Thicken the Broth: If you prefer a thicker broth, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the pot and cook for an additional 2-3 minutes until the broth thickens.
Finish and Serve:
- Adjust Seasoning: Taste the dish and adjust the seasoning as needed with more salt, pepper, or Worcestershire sauce.
- Serve: Ladle the Amish Beef & Noodles into bowls, garnish with freshly chopped parsley (if desired), and serve hot.
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
Nutrition
- Serving Size: 6-8
- Calories: 350-400
- Fat: 15g
- Carbohydrates: 35g
- Protein: 30g