Description
A cozy one-pot dish that combines tender beef, caramelized onions, and savory French onion flavors with egg noodles. Creamy, cheesy, and comforting, it’s like French onion soup meets beef stroganoff.
Ingredients
- 2 lbs beef stew meat or chuck roast, cut into chunks
- 2 tbsp olive oil or butter
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 can (10.5 oz) French onion soup (or homemade equivalent)
- 2 tbsp Worcestershire sauce
- 12 oz egg noodles
- 1/2 cup sour cream (optional, for creaminess)
- 1 cup shredded mozzarella or Gruyère cheese (optional, for topping)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- Fresh thyme or parsley, chopped (for garnish)
Instructions
- Heat oil or butter in a Dutch oven over medium heat. Brown beef in batches; remove and set aside.
- In the same pot, cook onions for 15–20 minutes, stirring often, until soft and golden.
- Add garlic and cook 1 minute until fragrant. Return beef to the pot.
- Stir in beef broth, French onion soup, Worcestershire sauce, salt, and pepper. Bring to a simmer.
- Cover and cook on low heat 1–1½ hours, until beef is tender.
- Add egg noodles directly into the pot. Simmer 8–10 minutes, until noodles are cooked.
- Stir in sour cream at the end if a creamy version is desired.
- Top with shredded cheese, cover briefly to melt, and garnish with thyme or parsley before serving.
Notes
- Use ground beef for a quicker version.
- Swap noodles with mashed potatoes or rotini.
- Turn into a cheesy baked casserole by topping with cheese and broiling until bubbly.
- Freeze without noodles; add fresh ones when reheating.
- Cook noodles separately if storing leftovers to avoid mushiness.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 520
- Sugar: 6g
- Sodium: 1180mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 120mg
