B is for Beef

Warm and Comforting, Beef and Noodles, is a great way to stretch your grocery dollars and feed your family.

B is for Beef.......

My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet. Let's take a look at the other B recipes being shared today........

• Food Lust People Love: Baby Cos Peach Salad with Blue Cheese Dressing 
• Mayuri’s Jikoni: Bateta Ringad Nu Shaak 
• A Day in the Life on the Farm: Beef and Noodles 
• Magical Ingredients: Beet and Cheese Rolls 
• Culinary Cam: Beflowered Baked Squash Blossoms
• Karen’s Kitchen Stories: Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions 
• Blogghetti: Broccoli and Swiss Cheese Stuffed Chicken Breasts
• Sneha’s Recipe: Brown Bread Omelette 
• Jolene’s Recipe Journal: Brown Sugar Banana Bread 
• A Messy Kitchen: Creamy Broccoli Soup 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Small-Batch Blue Cheese Dip with Dried Herbs

This is a regular meal in our house during the cold winter months.  We enjoy it at least once a month.  You can use any cut you enjoy as a pot roast.  This time, I used a blade roast, but I have used chuck roasts and even stewing beef for this recipe.

I first shared this recipe on my blog with step-by-step instructions in December of 2013.  The recipe program I used during that time is now defunct and no longer printable, so I am resharing it with you today using a more current recipe program.

In 2024 I shared a recipe for Lobster Bisque.  Last year, I shared a recipe for White Bean and Basil Salad.  Please join us every other week as we make our way through the alphabet.

Past 2026 Challenges

A  is for Apple Crumb Pie

Soups, Stews, Pasta, Budget Friendly, Comfort Food

Entrees, Beef

American

Yield: 8 servings

Author: Wendy Klik

Beef and Noodles

Warm and Comforting, Beef and Noodles, is a great way to stretch your grocery dollars and feed your family.

Prep time: 20 MinCook time: 4 HourTotal time: 4 H & 20 M

Ingredients

• 1 (3-4 lb) Beef Chuck Roast or Blade Roast, or 2 lbs. Stewing Beef
• 2 T. cooking oil (I use coconut)
• 1 med. onion, chopped
• 2 stalks celery, chopped
• 3 carrots, scraped and chopped
• 1 bay leaf
• 2 c. water
• 1 can diced tomatoes
• 2 beef bouillon cubes
• 2 1/2-3 cups uncooked egg noodles

Instructions

1. If using Chuck Roast, trim meat from bones and remove excess fat. Brown meat pieces in hot oil in a Dutch Oven until browned on both sides. Remove to a plate and set aside.
2. Deglaze the pan with 2 cups of water, scraping up any bits of meat stuck to the bottom.
3. Return the meat and any collected juices to the pan. Add the onions, carrots, celery, and bay leaf. Bring just to a boil, reduce the heat to a simmer, and braise for 2-3 hrs. until the meat is fork-tender.
4. Use tongs to break meat into bite-sized pieces. Add a can of diced tomatoes with the juice and another cup of water if needed. Remove the bay leaf.
5. Add bouillon cubes and noodles to the pot. Cover and continue to simmer until noodles have absorbed most of the broth, about 30-45 min.

Nutrition Facts

Calories

314

Fat (grams)

17 g

Sat. Fat (grams)

6 g

Carbs (grams)

16 g

Fiber (grams)

2 g

Net carbs

14 g

Sugar (grams)

4 g

Protein (grams)

25 g

Sodium (milligrams)

429 mg

Cholesterol (grams)

88 mg

Similar Recipes

Easy Beef Pho

Bohemian Beef Noodle Soup

Tenderloin Tips over Lemony Pappardelle

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