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This Amish Beef and Noodles recipe is a cozy, old-fashioned favorite made with tender beef chuck, golden onions, and thick egg noodles simmered in a rich, savory broth. Slow-cooked to perfection, it’s the ideal one-pot comfort food for cold nights, hearty family dinners, or make-ahead meals.
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
Optional: sliced green onions, for garnish
Toss beef with salt and pepper to season.
In a Dutch oven over high heat, heat oil and brown beef in two batches. Remove beef and set aside.
Return pot to medium-high heat. Melt butter and add onions with a pinch of salt. Cook for 5 minutes until golden.
Stir in flour and cook for 2 minutes. Add garlic powder, bouillon paste, and beef broth. Stir and bring to a boil.
Return beef to pot. Cover, reduce heat to low, and simmer for 2 hours, until beef is tender.
Use a strainer or slotted spoon to remove beef. Bring broth to a boil and add egg noodles.
Cook noodles until just shy of tender, then return beef to the pot. Reduce heat to low and stir to combine.
Adjust seasoning as needed. Serve hot, topped with extra black pepper and green onions, if desired.
Add mushrooms when sautéing onions for more depth.
Use wide egg noodles or Amish-style noodles for a rustic texture.
Add a bay leaf or thyme sprig while simmering for herby flavor.
Searing the beef well adds rich flavor to the broth.
Find it online: https://juliameals.com/amish-beef-and-noodles/