French Onion Beef and Noodles
A delicious and comforting dish that brings the flavors of traditional French onion soup into a hearty meal with tender beef, caramelized onions, and savory noodles.
Ingredients
For the beef
- 1 pound beef stew meat or ground beef
- 2 tablespoons olive oil (if using stew meat)
- Salt Salt and pepper to taste
For the sauce
- 1 large onion, thinly sliced
- 2 cups beef broth Use high-quality beef broth for better taste.
- 1 can (10.5 oz) French onion soup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
For the noodles
- 8 oz egg noodles, cooked and drained
For garnish
- Fresh parsley, chopped (optional)
- Grated Parmesan or Gruyère cheese (optional)
Instructions
Preparation
- If using stew meat, heat olive oil in a large skillet over medium-high heat. Season the meat with salt and pepper, then sear until browned on all sides. Remove and set aside. If using ground beef, cook directly in the skillet, breaking it up into crumbles, until browned. Drain excess fat and set aside.
- In the same skillet, add the sliced onion and cook over medium heat until caramelized, about 10-12 minutes.
Building the sauce
- Add the beef broth, French onion soup, Worcestershire sauce, garlic powder, and dried thyme to the skillet. Stir to combine. If using stew meat, return it to the skillet. Cover and simmer over low heat for 20-25 minutes, or until the beef is tender.
Combining
- Stir in the cooked egg noodles and simmer for an additional 5 minutes to allow the flavors to meld. Adjust seasoning with salt and pepper.
Serving
- Serve warm, garnished with fresh parsley and a sprinkle of Parmesan or Gruyère cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in a skillet over low heat or microwave until heated through. You can switch out the egg noodles for other types of pasta or even rice. If you prefer a vegetarian version, use mushrooms instead of beef and vegetable broth instead of beef broth.