Description
French Onion Beef and Noodles Recipe
Ingredients
For the Beef:
2 tbsp olive oil or butter
1 lb beef chuck roast or stew meat, cut into bite-sized pieces
Salt and pepper to taste
For the Sauce:
2 large onions, thinly sliced
3 garlic cloves, minced
2 cups beef broth
1/2 cup dry red wine (optional, substitute with beef broth if preferred)
1 tbsp Worcestershire sauce
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
1 tsp sugar (to enhance caramelization)
For the Noodles:
12 oz egg noodles or fettuccine
2 tbsp butter
Optional Garnish:
Fresh parsley, chopped
Grated Parmesan cheese
Instructions
Sear the Beef:
Heat olive oil or butter in a large skillet over medium-high heat.
Season beef pieces with salt and pepper. Sear on all sides until browned, then remove and set aside.
Caramelize the Onions:
In the same skillet, add the sliced onions. Cook on medium heat, stirring occasionally, for about 15 minutes, or until deeply golden and caramelized.
Add the garlic and sugar; cook for 1-2 more minutes until fragrant.
Deglaze the Pan:
Pour in red wine (if using) and scrape up the browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Simmer the Sauce:
Add beef broth, Worcestershire sauce, and thyme. Return the seared beef to the skillet. Cover and let simmer on low heat for 20-25 minutes, or until the beef is tender and the sauce has thickened slightly.
Cook the Noodles:
Meanwhile, cook the egg noodles according to package instructions. Drain and toss with butter.
Combine and Serve:
Pour the beef and sauce over the noodles. Toss to coat evenly. Adjust seasoning with salt and pepper if needed.
Garnish with fresh parsley or Parmesan cheese if desired.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
#FrenchOnion #BeefNoodles #ComfortFood
Step-by-Step Guide
Follow these detailed steps for perfect results. First, ensure your beef is patted dry before seasoning; this guarantees a better sear. When caramelizing the onions, be patient—don’t rush the 15-minute process. True caramelization is key for flavor. When deglazing, use a wooden spoon to scrape every bit of fond (the browned bits) from the pan. For simmering, keep the heat low and the lid on to ensure the beef becomes fork-tender. Finally, toss the buttered noodles with the sauce just before serving to prevent them from becoming soggy.
Serving Suggestions
This rich dish pairs beautifully with simple sides that cut through its richness. Serve it with a crisp green salad dressed with a sharp vinaigrette or steamed green beans. For a heartier meal, add a slice of crusty bread to soak up the delicious sauce. A glass of the same dry red wine used in the recipe makes an excellent beverage pairing.
How-to Summary
In short: Sear seasoned beef and set aside. Caramelize onions with garlic and sugar. Deglaze the pan with wine, then add broth, Worcestershire, and thyme. Return beef to the sauce and simmer until tender. Cook and butter noodles, then combine with the beef and sauce. Garnish and serve.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. After searing the beef and caramelizing the onions, transfer everything to a slow cooker with the sauce ingredients. Cook on low for 6-8 hours. Cook noodles separately before serving.
What’s the best substitute for red wine? Use an equal amount of additional beef broth. For depth, add a teaspoon of balsamic vinegar or a splash of grape juice to mimic the wine’s acidity and fruitiness.
How can I thicken the sauce if it’s too thin? Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering sauce and cook for 2-3 minutes until thickened.
Can I use a different cut of beef? Chuck roast is ideal for slow cooking, but for a quicker version, use sirloin tips or even ground beef. Adjust simmering time accordingly.
How do I store and reheat leftovers? Store noodles and beef mixture separately in airtight containers for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
Common Mistakes to Avoid
- Crowding the pan when searing beef: This steams the meat instead of creating a flavorful crust. Sear in batches if necessary.
- Rushing the onions: Cooking onions on too high heat will burn them before they caramelize. Keep the heat at medium and be patient.
- Overcooking the noodles: Cook them al dente, as they will continue to absorb sauce when combined.
- Adding raw garlic too early: Adding it with the onions can cause it to burn. Add it in the last minute of caramelization.
Conclusion
This French Onion Beef and Noodles recipe masterfully combines the deep, savory flavors of classic French onion soup with the hearty satisfaction of a pasta dish. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality comfort food meal at home. It’s a versatile, crowd-pleasing recipe perfect for a cozy family dinner or for impressing guests. The rich, caramelized onion sauce and tender beef guarantee this dish will become a cherished favorite in your cooking repertoire.