These Easy Stovetop Beef & Noodles are comfort food at its best! Chock full of tender shredded beef, egg noodles and a rich tomato sauce – it tastes just like your grandma used to make!
What You Will ❤️ About Beef & Noodles
- Family Recipe! This recipe comes right from Big Jerry in Chelsea, Iowa! He’s the late father of a good friend and used to make this recipe all the time.
- Easy! Whether you’re using pre-shredded beef or making your own – this is a simple dish to put together.
- Family-Friendly! This dish is one the whole family will love – pasta and tender pot roast tastes great together!
Stove top Beef & Noodles Recipe Ingredients
You’ve got options for the shredded beef – I recommend making your own – it’s worth the prep time and you get two meals!
- Shredded Beef – If you have leftover shredded beef from the crock pot, smoker or Dutch Oven (see next bullet!) – they’ll all work in this recipe! You can also purchase shredded beef at the grocery store. You’ll need approx 3 cups of beef.
- If you want to make your own shredded beef – I have two delicious recipes that will make the most tender, fall-apart beef you’ve ever had!!! Dutch Oven Italian Beef or Dutch Oven Mississippi Pot Roast. (I made mine on Wednesday and then the Beef & Noodles on Friday!)
- To make your own, you’ll need 2-3 lb rump or chuck roast, Italian Dressing mix or Onion Soup mix, pepperoncini peppers & juice, beer, butter & water (both recipes vary slightly)
- Vegetables: Onions & Celery – this adds a little bite and even more flavor to your beef & noodles
- V8 Juice – You could also use tomato juice or a combo of tomato juice & beef broth
- Egg Noodles – I like the No Yolks dumpling noodles – they’re the widest ones.
Recipe Variations
- Flexibility – The best part of this recipe is you can make more or less depending on what you have! If you only have 1-2 cups of shredded beef leftover – just add a few less noodles and tomato juice. Or keep it the same and add veggies so it’s heartier!
- Pork Roast – you could easily swap out the beef roast with a pork roast
- Other Cuts of Beef – a lot of folks will take a short cut and use beef stew meat or diced sirloin steak instead of slow-cooked shredded pot roast
- More Veggies – you could definitely add more vegetables such as mushrooms and carrots – which I would add with the celery & onion – or peas, spinach and kale – which you could add at the end when you add in the noodles.
- Fresh Herbs – fresh herbs for garnish or added in with the celery and onion add a punch of flavor. You could use fresh parsley, thyme or minced cloves of garlic!
How to make Shredded Beef
I love making these shredded beef recipes! The meat is great with mashed potatoes or on a sub bun with provolone melted on top. And any leftovers go in your beef & noodles the next day! Here’s how I made the shredded beef:
- Preheat oven to 400º. Heat Dutch Oven on stovetop on high heat and add 2-3 tbsp olive oil.
- Coat roast with salt & pepper and sear in dutch oven on all sides. Turn off heat.
- Add in 1 package Italian dressing mix, 1 cup pepperoncinis & juice, 1 stick butter, 1 bottle or can of beer and 1 cup water
- You can use Italian dressing mix, ranch dressing mix or even onion soup mix
- Cover Dutch Oven and put in oven for 1 hour. Lower heat to 300º and roast for 3 more hours.
- At 2-2.5 hours – check beef and see if more liquid is needed. If it’s starting to get dry, add 1/2-1 cup extra water and partially shred beef so it’s all in the liquid.
- Remove from oven and shred.
How to make Stovetop Beef & Noodles
Once you have your shredded beef – it’s easy peasy to make these stove top beef & noodles! Here’s how to make the recipe:
- In a large pot, boil egg noodles according to package instructions. Drain and rinse noodles with cool water to stop cooking and set aside.
- In same pot, add 2 tbsp olive oil and turn to medium high heat.
- Once oil is hot, add onions & celery. Saute for 3 min until they start to soften.
- Add shredded beef and v8 juice to the onion mixture and stir. Add cooked noodles and stir.
- Cover with a lid, bring to a simmer and serve! Lots of folks will had a spoonful of sour cream on top for a beef stroganoff-style dish.
This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.
Tips, Tricks & FAQs
Mix together a slurry of 1 tbsp corn starch (or flour) and 1/4 cup water. Then add to the beef mixture before you add the noodles. This recipe comes out pretty thick so I don’t think you’ll need it.
Store leftovers in an airtight container (I like these glass storage ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the microwave for 3-4 minutes.
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can put in the freezer for up to three months. Thaw in the fridge overnight. Reheat in the microwave for 1-2 minutes or in a sauce pan for 5 minutes over medium heat. You might want to add a touch of water when reheating.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
What to serve with Beef & Noodles
More Delicious Pasta Recipes
Easy Stovetop Beef & Noodles
Equipment
Ingredients
Shredded Beef
- 2.5 lb rump roast
- 1 packet Italian dressing mix
- 1 cup pepperoncini peppers & juice
- 1 stick butter
- 12 oz beer
- 1 cup water
Beef & Noodles
- 12 oz egg noodles
- 2 tbsp olive oil
- 1/2 yellow onion diced
- 2 stalks celery diced
- 3 cups shredded beef
- 46 oz V8 juice
Instructions
Shredded Beef
- Preheat oven to 400º. Heat Dutch Oven on stovetop on high heat and add 2-3 tbsp olive oil.
- Coat roast with salt & pepper and sear in dutch oven on all sides. Turn off heat.2.5 lb rump roast
- Add in 1 package Italian dressing mix, 1 cup pepperoncinis & juice, 1 stick butter, 1 bottle or can of beer and 1 cup waterYou can use Italian dressing mix, ranch dressing mix or even onion soup mix1 packet Italian dressing mix, 1 cup pepperoncini peppers, 1 stick butter, 12 oz beer, 1 cup water
- Cover Dutch Oven and put in oven for 1 hour. Lower heat to 300º and roast for 3 more hours.At 2-2.5 hours – check beef and see if more liquid is needed. If it's starting to get dry, add 1/2-1 cup extra water and partially shred beef so it's all in the liquid.
- Remove from oven and shred. Set aside to use in beef & noodles or serve and refrigerate any leftovers.
Beef & Noodles
- In a large pot, boil egg noodles according to package instructions. Drain and rinse noodles with cool water to stop cooking and set aside.12 oz egg noodles
- In same pot, add 2 tbsp olive oil and turn to medium high heat.2 tbsp olive oil
- Once oil is hot, add onions & celery. Saute for 3 min until they start to soften.1/2 yellow onion, 2 stalks celery
- Add shredded beef and v8 juice to the onion mixture and stir. Add cooked noodles and stir.3 cups shredded beef, 46 oz V8 juice
- Cover with a lid, bring to a simmer and serve! Lots of folks will had a spoonful of sour cream on top for a beef stroganoff-style dish.
Leave a Reply