Name: French Onion Beef and Noodles
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 pound beef stew meat; 1 packet French onion soup mix; 3 cups beef broth; 1 tablespoon Worcestershire sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper, to taste; 8 ounces egg noodles; 1 cup shredded mozzarella or Swiss cheese (optional); Chopped parsley, for garnish (optional)

Jump to Recipe·Leave a Review

This French Onion Beef and Noodles recipe is a cozy, savory meal that brings together tender beef, rich onion flavor, and comforting noodles in one skillet. It’s my go-to when I want something hearty and satisfying without spending hours in the kitchen. Think of it like a shortcut version of French onion soup, with the added bonus of pasta and beef.

Why You’ll Love This Recipe

I love how this dish turns a few humble ingredients into something that tastes like it simmered all day. The beef gets melt-in-your-mouth tender, and the French onion flavors soak into every bite of noodles. It’s a one-pot wonder that’s perfect for weeknights, cold evenings, or anytime I need something warm and filling. Plus, cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 pound beef stew meat
1 packet French onion soup mix
3 cups beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
8 ounces egg noodles
1 cup shredded mozzarella or Swiss cheese (optional for topping)
Chopped parsley for garnish (optional)

Directions

I start by heating the olive oil in a large skillet or Dutch oven over medium-high heat.
I add the beef stew meat, season it with salt and pepper, and sear it until browned on all sides. This takes about 4–5 minutes.
Once the beef is browned, I stir in the French onion soup mix, beef broth, Worcestershire sauce, garlic powder, and onion powder. I bring it to a boil.
I reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes, until the beef is tender.
Then, I stir in the egg noodles and simmer uncovered for another 8–10 minutes, or until the noodles are cooked through.
If I’m feeling indulgent, I sprinkle shredded cheese over the top and let it melt before serving. A little parsley on top adds a fresh touch.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 35 minutes to cook, so it’s ready in roughly 45 minutes from start to finish.

Variations

Sometimes I swap the stew meat for ground beef when I need something quicker—it still tastes amazing. I’ve also used different noodles like rotini or wide egg noodles, depending on what I have in the pantry. For an extra oniony kick, I like sautéing sliced onions before adding the meat. And if I want a richer broth, I add a splash of heavy cream at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of beef broth to loosen it up, or microwave it in short bursts, stirring in between. The noodles hold up well and the flavor deepens even more the next day.

FAQs

Can I make this in a slow cooker?

Yes, I brown the meat first, then add everything (except the noodles) to the slow cooker and cook on low for 6–7 hours. I cook the noodles separately and stir them in just before serving.

What kind of beef should I use?

I use beef stew meat, but chuck roast cut into cubes works well too. Even thin-sliced steak or ground beef can work in a pinch.

Can I make it ahead of time?

Yes, I often make it the day before because the flavors get even better overnight. I just reheat gently and maybe add a little extra broth or water if it thickens too much.

What can I serve with this dish?

I like serving it with a green salad or roasted vegetables. A crusty piece of bread or garlic toast also pairs perfectly with the rich sauce.

Can I freeze this?

Yes, but I prefer to freeze the beef and broth mixture without the noodles. When ready to eat, I reheat the beef, cook fresh noodles, and mix them in. This keeps the noodles from getting mushy.

Conclusion

French Onion Beef and Noodles is the kind of recipe that feels like comfort in a bowl. It’s full of flavor, hearty enough to satisfy a crowd, and easy enough to make on any weeknight. I love the deep savory taste and how it fills my kitchen with that cozy, homestyle aroma. Whether I’m making it for family or just myself, it’s always a comforting hit.