French Onion Beef & Noodles
This comforting dish features tender beef stew meat, caramelized onions, and egg noodles simmered in a rich beef broth, topped with gooey melted cheese, perfect for family dinners or cozy nights in.
Ingredients
Main Ingredients
- 1 lb beef stew meat Choose a quality cut for tenderness; I recommend grass-fed beef.
- 2 pieces onions, sliced Sweet onions work best for caramelizing.
- 3 cups beef broth Look for low-sodium options to control the salt level; homemade is even better!
- 2 cups egg noodles Feel free to substitute with gluten-free noodles if needed.
- 2 tbsp olive oil Extra virgin olive oil enhances flavor.
- 1 tbsp Worcestershire sauce Adds a delightful umami kick.
- Salt and pepper to taste Don’t be shy—season generously!
- 1 cup shredded cheese (e.g., Swiss or Gruyere) Melted Swiss cheese brings the traditional French flair!
Instructions
Preparation
- In a large pot, heat 2 tbsp of olive oil over medium heat. Add your sliced onions, and sprinkle with a pinch of salt to help draw out their sweetness. Cook the onions, stirring frequently for about 20-25 minutes until they are beautifully golden and fully caramelized.
- Once your onions are caramelized, add the beef stew meat to the pot. Cook, stirring often, for about 5-7 minutes until all sides are nicely browned.
- Stir in your 3 cups of beef broth along with 1 tbsp of Worcestershire sauce, and season generously with salt and pepper. Bring the mixture to a boil, stirring occasionally.
- After reaching a boil, reduce the heat to low and simmer for about 1 hour.
- Once the beef is fork-tender, add the 2 cups of egg noodles right into the pot. Cook according to package instructions until they are al dente, usually around 5-7 minutes.
- Ladle the French Onion Beef & Noodles into bowls and generously top each serving with 1 cup of shredded cheese. For an extra treat, broil the bowls in the oven for a minute or two until the cheese is bubbly and golden.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can prepare the beef and onion mixture a day ahead. Always opt for quality beef stew, and avoid rushing the caramelization of your onions.