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Turn a handful of everyday ingredients into a belly-warming meal that's pure comfort when it's cold out. That deep oniony broth hugs soft chunks of beef and chewy egg noodles. You'll find yourself curling up with this on a chilly night.
One cold night with surprise guests, I needed something fast but filling. Tossing together beef and French onion flavors worked way better than I expected. Now my whole family asks for it over and over when it’s chilly out.
Delicious Ingredients
- Egg noodles bring that chewy bite and drink up all the saucy flavor
- Beef broth keeps everything juicy and anchors the savory goodness
- Sour cream gives everything a smooth, tangy twist that'll balance the heartiness
- Olive oil starts things off right, helping the beef turn golden and tasty
- Parmesan cheese kicks up the salty, rich feeling in every spoonful
- French onion soup hands you that iconic mellow onion flavor in seconds
- French fried onions get tossed on top at the end for a salty, crispy bite
- Onion powder and garlic powder bring big flavor fast, no chopping needed
- Beef stew meat cooks up fork-tender and really soaks in those rich juices
Simple How-To Steps
- Crunchy Topper
- Hold off on the French fried onions until you’re dishing up. Just sprinkle on each bowl so they stay crisp and tasty, never soggy.
- Get Creamy
- Take your pot off the burner first—throw in the sour cream and Parmesan last. Stir until everything’s smooth and dreamy. The leftover heat will melt the cheese and keep the cream from getting weird.
- Noodle Time
- Drop your egg noodles right into the simmering broth midway. Don’t mess with another pot. Stir them around every few minutes so they don’t get sticky, and cook until soft—about 10 minutes does it.
- Simmer the Beef
- Pour both French onion soup and beef broth over your seared meat. Scrap up those tasty browned bits stuck at the bottom—they’re full of flavor. Lower the heat and let it gently bubble for about 10 minutes, so your beef gets tender and the flavor deepens.
- Brown the Beef
- Toss beef into the hot oil and sprinkle on garlic powder, onion powder, salt, and pepper right away. Let each side turn brown before you stir it. Two minutes per side is plenty. That nice crust makes everything taste way better.
- Start the Show
- Heat olive oil in a roomy pot until it gets a gloss. Make sure it’s big enough for your noodles and everything at the end.
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My grandma swapped in leftover pot roast instead of stew meat, and honestly, that version is unbeatable. The way the pot roast falls apart right into the noodles means every bite is bursting with flavor. Sometimes I’ll cook extra just so I can turn leftovers into this dish next time.
Prep Ahead Tips
You can get everything made, stop before adding sour cream and cheese, and stash it in the fridge for up to two days. When it’s dinner time, warm it up on the stove, then stir in the dairy stuff and those crunchy onions. Letting it rest overnight actually makes it even tastier, so it’s awesome for meal prep.
Swaps That Work
If you don’t have stew meat, any beef you’ve got—roast, ground, sliced steak—works just fine. If you use ground beef, just brown it first before adding soups and broth. Using meat you’ve already cooked? Only simmer for five minutes up front. No big adjustments needed.
How to Serve
This filling meal is great all on its own, but with a basic green salad and a splash of vinaigrette, it feels lighter. Feel fancy? Bust out some crusty bread to mop up the broth. Want to go big? A glass of Merlot or Pinot Noir is perfect for sipping alongside those deep, savory flavors.
Save It For Later
Leftovers stay good in the fridge for up to 3 days in a tight container. The noodles will keep drinking up the broth, though, so toss in an extra splash of beef broth when reheating to keep it saucy. Skip putting fried onions on the whole pot—just add ’em fresh to each serving. Don’t freeze this one, since the dairy and noodles get weird.
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Common Queries
- → Can I pick a different beef cut?
Totally! Swap stew beef with something like sirloin, chuck roast, or another slow-cooking-friendly cut of meat.
- → What’s a good swap for egg noodles?
If you’re out of egg noodles, go with any kind of pasta you like, such as gluten-free options, rotini, or penne.
- → How do I keep leftovers fresh?
Keep leftovers in a sealed container in the fridge for up to 3 days. Warm them on the stove or microwave, adding a splash of broth or water to refresh the texture.
- → Can I prep this meal ahead?
Yep, you can make the beef and its sauce first, then boil the noodles and mix them in just before you’re ready to dig in.
- → What’s a sour cream alternative?
No sour cream? Use heavy cream, Greek yogurt, or even a bit of cream cheese to mimic the creamy texture.