Amish Beef & Noodles

As a kid growing up in Midwestern Amish country, everyone I knew made beef and noodles. Chunks of juicy slow-cooked beef mingling with tender egg noodles in a rich broth? It’s comfort in a bowl. When I was creating my recipe, I went straight to the person who (still) makes the best beef and noodles I’ve ever had: my father. His top tips? Don’t skimp on the onion—they add so much flavor—and make sure to finish the dish with lots of freshly ground black pepper. If you're looking to make this classic Amish comfort food, read on for even more tips & tricks.

How do I cook the beef?
The beef in this recipe is cooked using a classic stewing method: It’s cut into big chunks, tossed in flour and seasonings, and browned before being covered with stock and simmered until tender. I prefer to simmer my beef on the stove, but if you prefer, you can also cook it in a slow cooker or in a 300° oven.

If you’d like to use a slow cooker, just make sure your beef is browned and your onions are cooked before adding them to the slow cooker and covering with broth. If you’re opting to bake, we recommend starting with a heatproof pot (like a Dutch oven) so you don’t have to transfer the meat and onions to another container before you pop it in the oven. Just make sure your broth is already simmering before covering and roasting.

How do I know if my beef is done?
Your beef is done when it’s tender enough to shred with two forks. If you’re doing it on the stove or in the oven, this should take between 2 and 2 1/2 hours, but don’t depend too much on the time. If you can shred the meat easily with two forks, it’s done. If it still feels tough, it needs more time.

What kind of noodles are we using for this?
Dried egg noodles are the noodles of choice here. Length and width varies by brand, but for best results, choose thicker (wider) noodles that can stand up to the chunkier pieces of beef. Cooking time can vary according to brand, so we recommend checking the directions on the package, then tasting your noodles 2 minutes before the recommended cook time is done. You don’t want mushy noodles!

What do I serve with this?
Traditionally, beef and noodles are served over mashed potatoes with a fluffy roll slathered in butter on the side. It sounds like carb central (and it is!), but if you go to a Pennsylvania Dutch restaurant or Amish community dinner, that’s what you’re likely to see. On the other hand, just because that’s the traditional way doesn’t mean you have to enjoy it like that. I love a big bowl of this with a green salad—it adds some freshness to the plate.

How do I store this?
Once cooled, beef and noodles can be stored in an airtight container in the refrigerator for up to 3 days. Typically I would suggest separating the noodles from the broth so they don’t continue to absorb the sauce and get mushy, but this dish doesn’t have a ton of extra broth left after the noodles have cooked. What remains is sort of a beefy gravy that coats the noodles. If yours happens to, feel free to store that leftover broth separately so your noodles don’t continue to expand as they sit.

Made this? Let us know what you think in the comments below.