Beef and Noodles

Total Time:
6 hr 55 min
1 hr 30 min
25 min
5 hr

4 to 6 servings

  • Broth:
  • 1/2 pound beef bones
  • 1/3 pound carrots, roughly chopped
  • 1/3 pound celery, roughly chopped
  • 1/3 pound yellow onion, roughly chopped
  • 1 ounce instant au jus powder, or 5 crushed beef bouillon cubes
  • 1/2 teaspoon granulated garlic
  • 2 pounds beef roast, inside round or top round
  • 1/2 gallon beef stock
  • Noodles:
  • 3 1/2 cups flour, divided
  • 1 teaspoon salt
  • 2 eggs
  • 4 egg yolks
  • 2 teaspoons oil
  • Salt and freshly ground black pepper
  • Easy of preparation: intermediate
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery, and onions, and roast 1 hour longer.

  • Mix the au jus powder or bouillon cubes with the garlic and 1 teaspoon of water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow it to rest for 15 minutes.

  • Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot.

  • Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.

  • For the noodles: In a large mixing bowl, stir together 3 cups of flour and the salt.

  • In another bowl, combine 2/3 cup water, eggs, yolks, and oil. Mix, and then add to the dry ingredients.

  • Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12 by 12-inch square, about 1/16-inch thick. Cut into strips 2 to 3 inches long. Toss the noodles with the remaining flour on the surface to separate.

  • Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper, to taste.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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4.7 7
I added salt and pepper to the roast then added parsley to the ending result. The recipe was delicious by all means! I will definitley be making this recipe again! item not reviewed by moderator and published
I'm making this for the second time, today. Delicious and a great recipe for a rainy day when you're stuck in the house anyway. Only issue I have is with the instructions for the rolling out the noodles. No way you're going to get 1/16th inch dough by dividing in half and rolling it to 12 x 12 inches. Other than that - its an awesome stick to your ribs, carb laden delight. Perfect comfort food.  item not reviewed by moderator and published
Followed recipe to exact and found the meat to still being tough after cooking it as directions said i don't think i'll be making this again. item not reviewed by moderator and published
Excellent Beef and Noodles. My family loved it's savory flavor and will go into the family cook book as a keeper. item not reviewed by moderator and published
Fantastic! It is all of the 7hrs to prepare but not really hard. A very rich flavor and the aroma in the house drove my family crazy. item not reviewed by moderator and published
Abosultely the best beef and noodles I've ever had! The flavor is so rich and beefy. Not hard at all to make, just a lot of steps. Don't make any plans to go any where when you plan to make this. I wouldn't change a thing, but maybe buy fresh pasta ready to cook just to save a step. item not reviewed by moderator and published
I love Steer In Beef and Noodles! I could never make it as good as they do! I bet it is on the menu today and I think I may just head on over for lunch...10th and Emerson..Indy! item not reviewed by moderator and published
I would choose a sirloin tip roast over a top round. After you cut the beef into cubes and add to the stock to simmer for the extra 30 minutes(keep the cover on), taste your beef, if not tender enough, cover and simmer longer. I am a retired Chef, and as one I read into recipes. I can see this recipe did not explain well enough for the home cook.... item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen