Description
Forget boring weeknight dinners! This French Onion Beef and Noodles brings all the cozy vibes of your favorite soup but in a hearty, complete meal that’s ready in under an hour.
Ingredients
Scale
- 1½ pounds beef chuck roast, thinly sliced (or pre-sliced beef stir-fry strips)
- 3 large yellow onions (about 2 pounds), thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 8 ounces egg noodles (about 4 cups)
- 1 cup grated Gruyère cheese (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tablespoon each of butter and olive oil in a large Dutch oven over medium-high heat. Season beef strips with salt and pepper, then sear in batches until browned, about 2-3 minutes per batch. Transfer to a plate.
- Reduce heat to medium-low. Add remaining butter and oil to the pot, then add sliced onions with a pinch of salt. Cook slowly for 25-30 minutes, stirring occasionally, until onions are deep golden-brown.
- Sprinkle flour over caramelized onions and stir for 2 minutes. Slowly pour in beef broth while stirring and scraping up browned bits. Add Worcestershire sauce, thyme, and bay leaves.
- Return beef to the pot with any accumulated juices. Bring to a simmer, then reduce heat to low. Cover and simmer for 15-20 minutes until beef is tender.
- Meanwhile, cook egg noodles in salted water according to package directions until al dente. Drain well.
- Add cooked noodles to the beef mixture, gently folding until well coated. If using Gruyère, sprinkle over top and let melt from residual heat. Remove bay leaves.
- Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.