Classic Beef and Noodles (Slow Cooker, Instant Pot, or Stove Top)

beef broth

🥗Healthier: low-sodium beef broth

💰Cheaper: water + bouillon cubes

Low-sodium broth reduces sodium intake while bouillon cubes are a cost-effective option.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: pasta

Whole wheat noodles provide more fiber, while pasta is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor profile.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a more economical option.

Dice up a medium onion.

Cube 1 1/2 - 2 pounds of beef into 1 inch by 1 inch cubes.

Sprinkle the beef with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper and mix.

Coat the beef with 1/2 cup of all-purpose flour by tossing it all together.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

Add the diced onions to the skillet and sauté for about 5 minutes until they are translucent and golden.

Scoop the onions into a bowl and set aside.

Add 4 tablespoons of butter to the skillet and let it melt and bubble.

Add the beef to the skillet, working in batches if necessary, and brown for about 8-10 minutes until deeper shades of browning appear.

Add the onions back into the skillet with the beef.

Pour in 4 cups of low-sodium beef broth and 1 teaspoon of garlic powder, stirring to combine and scraping the bottom of the pan.

(Optional) Add 1/3 cup of red wine and 1 tablespoon of stone ground mustard for additional flavor.

Simmer the beef in the broth uncovered for 25 minutes, stirring occasionally.

Add 1 cup of heavy cream and continue to simmer for another 10-15 minutes until the beef is tender and the sauce has thickened to your liking.

Cook the egg noodles according to the package directions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens