Beef Pasta

5 steps

Prep:10minCook:2h 25min

Updated at: Fri, 16 Jan 2026 12:58:57 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories383.4 kcal (19%)

Total Fat10 g (14%)

Carbs46.6 g (18%)

Sugars2.1 g (2%)

Protein26.6 g (53%)

Sodium872 mg (44%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 lbBeef stew meat

cut into small, bite-sized pieces

12 ozWide egg noodles

2 TbspButter

1Onion

small, diced

4 cupsBeef broth

you'll use some for simmering and some for the sauce

2 TbspWorcestershire sauce

1 tspGarlic powder

3 TbspCornstarch

mixed with 3 tbsp cold water to make a "slurry"

Optional, added at the end for creaminess without mushrooms

Instructions

Step 1

Brown the Meat: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the stew meat (seasoned with salt and pepper) and onion. Brown the meat on all sides.

Step 2

Simmer for Tenderness: Pour in 3 cups of the beef broth and the Worcestershire sauce. Bring to a boil, then turn the heat to low. Cover and simmer for 1.5 to 2 hours until the meat is very tender.

Step 3

Thicken the Gravy: Once the meat is tender, stir in the remaining 1 cup of broth and the garlic powder. While the liquid is simmering, slowly whisk in your cornstarch slurry. Stir constantly for 2–3 minutes until the sauce thickens into a rich gravy.

Step 4

The "Creamy" Secret (Optional): If you want that creamy texture that the soup usually provides, stir in 1/2 cup of sour cream now. It makes the sauce rich and velvety without a mushroom in sight.

Step 5

Add the Noodles: Toss in your cooked egg noodles and stir until they are completely coated in the beef gravy. Season to taste.