Description
Amish Beef and Noodles is a hearty, comforting dish made with tender beef, savory broth, and wide egg noodles. This easy-to-make, filling meal is perfect for cozy dinners and can be easily adapted to suit your preferences, making it a family favorite.
Ingredients
- 4 tbsp vegetable oil, divided
- 2 lb beef rump roast, cut into 2” cubes
- 2 tbsp all-purpose flour
- 4 tsp kosher salt, divided
- ½ tsp freshly ground black pepper, plus more
- 2 large yellow onions, finely chopped (about 3 cups)
- 8 cups low-sodium beef broth, divided
- 12 oz wide egg noodles
Instructions
-
Sear the Beef:
In a large pot over medium-high heat, heat 2 tablespoons of oil. Toss the beef in flour, 2 teaspoons salt, and ½ teaspoon pepper. Brown half the beef on two sides, about 4-5 minutes. Remove the beef and repeat with the remaining oil and beef. -
Cook the Onions:
Reduce the heat to medium. Add the onions and ½ teaspoon salt, cooking until softened, about 5-7 minutes. -
Simmer the Beef:
Return the beef to the pot, add 6 cups of broth, and bring to a boil. Lower the heat to medium-low, cover, and simmer for 2-2 ½ hours, or until the beef is tender and easily shreds with a fork. -
Shred the Beef:
Transfer the beef to a plate and shred it into bite-sized pieces using two forks. -
Cook the Noodles:
Add the remaining 2 cups of broth to the pot and bring to a boil. Stir in the noodles and cook for 7-8 minutes, until tender. Return the beef to the pot, stir to combine, and season with the remaining salt and pepper. -
Serve:
Divide the beef and noodles among bowls, and serve with plenty of freshly ground black pepper.
Notes
- Add Vegetables: For added flavor and texture, add peas, carrots, or mushrooms to the stew.
- Different Beef Cuts: You can substitute stew meat or chuck roast for beef rump roast.
- Swap Noodles: Though egg noodles are traditional, any hearty pasta can work in this recipe.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Amish, American
