Beef and Noodles - Perfect Weeknight Meal

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 the beef roast into 1-inch pieces for even cooking.

Dice half a white onion.

Heat a large deep saucepan over medium-high heat.

Add 1 tablespoon of butter to the skillet and let it melt.

Add the diced onions to the pan and sauté for 3-4 minutes until translucent and tender.

Add the diced beef to the skillet, spreading it into an even layer to brown.

Cook the beef on high heat until browned, watching closely to cook off excess liquid.

Once browned, reduce the temperature and add 2 cups of beef broth, 2 bay leaves, 1/2 teaspoon of dried thyme leaves, 1/2 teaspoon of salt, and 1 teaspoon of black pepper.

Stir to combine and bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 20-30 minutes until the beef is tender, adding more beef broth if needed.

Cook egg noodles according to package instructions until al dente, about 4 minutes.

Drain the egg noodles and set aside until the beef mixture is ready.

Make a cornstarch slurry by mixing 1/4 cup of cold water with 1 tablespoon of cornstarch.

Dissolve the cornstarch in the cold water before stirring into the beef mixture to thicken the sauce.

Let the mixture heat for a few minutes until the sauce thickens, then turn off the heat and remove the bay leaves.

Mix the cooked egg noodles into the beef mixture to coat them in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens