Classic Amish Beef and Noodles: A Hearty Comfort Dish

Key Points: Amish Beef and Noodles

• Beef Chuck: The recipe uses chuck for its rich flavor and tender texture when slow-cooked.
• Onion Caramelization: Caramelizing onions deepens the flavor of the dish.
• Noodle Cooking Method: Cooking noodles in the broth infuses them with flavor.
• Slow Simmering: The long cooking time ensures the beef becomes incredibly tender.

Classic Amish Beef and Noodles

Recipe by Ada Carnevale

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

20

minutes

Calories

518

kcal

This classic Amish Beef and Noodles recipe combines tender beef, caramelized onions, and rich broth with egg noodles for a hearty, comforting dish perfect for any family meal.

Ingredients

• 2 ½ pounds beef chuck, cut into 2-inch cubes

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper, plus additional for garnish

• 1 tablespoon vegetable oil

• 2 large yellow onions, sliced

• 2 tablespoons all-purpose flour

• 1 teaspoon garlic powder

• 1 tablespoon beef bouillon paste, heaping

• 8 cups beef broth, divided

• 12 ounces large egg noodles

• Sliced green onions for garnish (optional)

Directions

• Season the beef: Generously coat the beef cubes with kosher salt and freshly ground black pepper, ensuring even seasoning across all pieces.
• Brown the beef: Heat vegetable oil in a Dutch oven over high heat. Sear the beef in batches to avoid overcrowding, browning thoroughly on both sides. Once browned, remove the beef and set it aside.
• Cook the onions: Reduce heat to medium-high and add butter and sliced onions to the Dutch oven. Season with a pinch of salt and cook, stirring frequently, until the onions turn golden and caramelized, approximately 5 minutes.
• Build the broth: Stir in the all-purpose flour and cook for an additional 2 minutes. Add the garlic powder, beef bouillon paste, and 7 cups of beef broth. Stir to combine and bring the mixture to a boil. Return the browned beef to the pot.
• Simmer the beef: Reduce heat to low, cover the Dutch oven, and let the beef simmer gently for about 2 hours or until the meat becomes tender.
• Cook the noodles: Remove the beef from the pot and reserve in a bowl. Increase heat to high and bring the broth to a boil. Add the egg noodles, cooking until just tender, about 1 minute less than the package instructions indicate. Stir occasionally to prevent sticking.
• Combine and serve: Return the reserved beef to the pot, reduce heat to low, and cook until the beef is heated through. Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with additional black pepper and green onions if desired.

Notes

• Chef’s Note:
  For a deeper flavor, consider adding a splash of Worcestershire sauce or a bay leaf during the simmering process. You can also use homemade beef broth for a more authentic taste. If you prefer a creamier texture, stir in a few tablespoons of sour cream just before serving. Don’t forget to garnish with fresh green onions or parsley for a pop of color and freshness!

Amish Beef and Noodles

As a kid growing up in Midwestern Amish country, everyone I knew made beef and noodles. Chunks of juicy slow-cooked beef mingling with tender egg noodles in a rich broth? It’s comfort in a bowl. When I was creating my recipe, I went straight to the person who (still) makes the best beef and noodles I’ve ever had: my father. His top tips? Don’t skimp on the onion—they add so much flavor—and make sure to finish the dish with lots of freshly ground black pepper. If you’re looking to make this classic Amish comfort food, read on for even more tips & tricks.

How do I cook the beef?
The beef in this recipe is cooked using a classic stewing method: It’s cut into big chunks, tossed in flour and seasonings, and browned before being covered with stock and simmered until tender. I prefer to simmer my beef on the stove, but if you prefer, you can also cook it in a slow cooker or in a 300° oven.

If you’d like to use a slow cooker, just make sure your beef is browned and your onions are cooked before adding them to the slow cooker and covering with broth. If you’re opting to bake, we recommend starting with a heatproof pot (like a Dutch oven) so you don’t have to transfer the meat and onions to another container before you pop it in the oven. Just make sure your broth is already simmering before covering and roasting.

How do I know if my beef is done?
Your beef is done when it’s tender enough to shred with two forks. If you’re doing it on the stove or in the oven, this should take between 2 and 2 1/2 hours, but don’t depend too much on the time. If you can shred the meat easily with two forks, it’s done. If it still feels tough, it needs more time.

What kind of noodles are we using for this?
Dried egg noodles are the noodles of choice here. Length and width varies by brand, but for best results, choose thicker (wider) noodles that can stand up to the chunkier pieces of beef. Cooking time can vary according to brand, so we recommend checking the directions on the package, then tasting your noodles 2 minutes before the recommended cook time is done. You don’t want mushy noodles!

What do I serve with this?
Traditionally, beef and noodles are served over mashed potatoes with a fluffy roll slathered in butter on the side. It sounds like carb central (and it is!), but if you go to a Pennsylvania Dutch restaurant or Amish community dinner, that’s what you’re likely to see. On the other hand, just because that’s the traditional way doesn’t mean you have to enjoy it like that. I love a big bowl of this with a green salad—it adds some freshness to the plate.

Ingredients

• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper, plus more for the top
• 1 tablespoon vegetable oil
• 2 large yellow onions, sliced
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 rounded tablespoon beef bouillon paste
• 8 cups beef broth, divided
• 12 ounces large egg noodles
• sliced green onions for garnish (optional)

Directions

1. Toss beef with salt and pepper until evenly coated.
2. Heat vegetable oil on high heat in a Dutch oven. Brown the beef thoroughly on both sides, doing half at a time, and remove to a bowl. Turn off heat. 
3. Add butter to Dutch oven, along with onions and a pinch of salt. Turn heat to medium-high, and cook, stirring, until onions turn golden, about 5 minutes. 
4. Add flour, and cook, stirring, for 2 minutes more. Add garlic powder, beef base, and beef broth. Stir, and wait for broth to come to a boil. Add reserved beef back in. 
5. Stir, and cover, and reduce heat to low. Simmer until meat is very tender, about 2 hours. 
6. Use a strainer to remove beef to a bowl and reserve. Bring both to a boil on high heat, and add noodles. Cook, stirring, until the noodles are almost tender (about 30-60 seconds less than package directions. Stir in beef and reduce heat to low.
7. Once noodles are tender and beef is heated through, taste and adjust seasoning. Serve immediately topped with more freshly ground black pepper and green onions.

Enjoy this Beef and Noodles !!

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