Amish Beef and Noodles

Why You’ll Love This Recipe

I love how this recipe takes a few humble ingredients and turns them into something that tastes like it came straight from a farmhouse kitchen. The long simmer makes the beef melt-in-your-mouth tender, while the noodles cook right in the broth, soaking up all those savory juices. It’s perfect for feeding a family, reheats beautifully, and doesn’t rely on fancy ingredients or shortcuts—just time and technique.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2½ pounds beef chuck, cut into 2-inch cubes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper, plus more for topping
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. I start by tossing the beef with salt and pepper so it’s evenly seasoned.

2. In a Dutch oven over high heat, I heat the vegetable oil and brown the beef in two batches to get a good sear. Once browned, I remove the beef to a bowl and turn off the heat.

3. With the heat back to medium-high, I melt butter in the same pot and add the sliced onions along with a pinch of salt. I cook them for about 5 minutes, stirring occasionally, until they turn golden.

4. I sprinkle in the flour and stir for 2 minutes to cook off the raw taste. Then I add garlic powder, beef bouillon paste, and the beef broth. I stir and bring everything to a boil.

5. Once boiling, I return the beef to the pot, stir, cover, and reduce the heat to low. I let it simmer gently for about 2 hours, until the beef is very tender.

6. When the beef is ready, I use a strainer to remove it from the broth and set it aside. I bring the broth back to a boil and add the egg noodles.

7. I cook the noodles until just shy of tender—about 30 to 60 seconds less than the package suggests—then stir the beef back in and reduce the heat to low.

8. Once everything is warmed through and the noodles are fully tender, I taste and adjust the seasoning. I serve it hot, topped with extra black pepper and sliced green onions if I have them on hand.

Servings and timing

Yields: 6 servings
Prep time: 15 minutes
Cook time: 2 hours 20 minutes
Total time: 2 hours 35 minutes

Variations

Sometimes I add sliced mushrooms when sautéing the onions for extra depth. I’ve also made it with wide egg noodles or even homemade-style Amish noodles when I want a thicker bite. For a little herby flavor, a bay leaf or a sprig of thyme tossed into the pot during the simmer adds something special. If I’m short on time, I’ve used pre-cubed stew meat, though I still take time to sear it well.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The noodles continue to absorb broth, so I add a splash of water or beef broth when reheating on the stovetop or in the microwave. It still tastes just as rich and satisfying the next day—and sometimes even better.

FAQs

Can I make this ahead of time?

Yes, I often make it a day in advance. The flavors deepen overnight, and it reheats beautifully. I just store the noodles and beef together in the broth.

What kind of beef works best?

I use beef chuck because it becomes incredibly tender after simmering. Stew meat works too, but chuck has more flavor and better texture.

Can I use store-bought beef broth?

Absolutely. I use a good quality low-sodium beef broth and add bouillon paste for extra richness and depth.

Do I need to cook the noodles separately?

No, I cook the noodles directly in the broth. It not only saves time but also lets the noodles soak up all that savory flavor.

Can I freeze this?

Yes, I’ve frozen it in portions. The noodles can get a little softer after thawing, but the flavor stays fantastic. I reheat it slowly with a bit of extra broth.

Conclusion

Amish Beef and Noodles is pure comfort in a bowl. It’s the kind of slow-simmered, rich and hearty meal that fills the kitchen with the most amazing aroma and brings everyone to the table hungry. I love how simple it is—just good ingredients and a bit of time come together to make something truly satisfying.

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