Try this easy French Onion Beef and Noodles recipe for a cozy meal! This one-pot dish blends beef stew meat and egg noodles in a creamy French onion sauce, ideal for busy evenings and is quick to make! A delicious way to warm up your dinner routine.
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French onion flavor is a tasty mix of sweet caramelized onions and herbs, often with beef stock. It pairs well with beef, adding a rich, savory depth that makes the meat more delicious. This flavor is loved for its ability to turn simple beef dishes into something special and comforting, especially when it’s paired with noodles!
Last week, I pulled some beef out of the freezer in the morning to thaw, went on with my day, and, come evening, prepared this and had it ready to enjoy in under thirty minutes with a batch of homemade dinner rolls!
This creamy beef stew pasta recipe is like a more flavorful version of beef stroganoff. The beef stew meat is seasoned with garlic, onion, and pepper, then cooked with egg noodles in a savory French onion soup and beef broth mix.
When sour cream and Parmesan cheese are added, it becomes creamier and tangier than traditional beef stroganoff. The result is a simple yet delicious dish with tender beef and noodles in a rich, creamy sauce!
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One Pot Dinner
One-pot wonders like this mean less cleanup and more time enjoying a tasty, home-cooked meal together, which is perfect as the home chef for a busy family! Just heat olive oil, brown the beef with seasonings, then add French onion soup, beef broth, and egg noodles. Let it boil until the pasta soaks up the flavorful liquid, stir in sour cream, and voilà! Dinner is served!
And if you love this quick and easy pasta dinner, check out Amish Noodles or Italian Noodle Casserole when you need more comfort food dinner options!
Why You’ll Love This Recipe
- This creamy French onion beef and noodles simplifies cooking and cleanup, perfect for busy weeknights.
- The French onion and beef combination offers a unique, savory taste that’s a step up from ordinary pasta dishes.
- The creamy sauce and tender beef create a comforting meal that satisfies the whole family.
- Easily adaptable, you can add your favorite veggies or use different types of pasta to change it up every time.
- Packed with protein from the beef and enriched with nutrients from the broth, beef stew pasta is a wholesome choice for dinner.
- Its warm, savory flavors are the perfect dinner option for a cold night.
French Onion Beef and Noodles Ingredients
- Olive Oil – Provides a base for cooking the meat to lock in the flavor on all sides.
- Beef Stew Meat – The main protein of the dish, it becomes tender and flavorful as it cooks in the sauce.
- Seasonings (garlic powder, onion powder, salt, pepper) – This simple blend of seasonings enhances the meat’s flavor and adds depth to the overall taste of the dish.
- Canned French Onion Soup – Offers a rich, savory base that infuses the dish with classic French onion flavor.
- Beef Broth – Adds more depth and richness to the sauce, complementing the beef and noodles.
- Egg Noodles – Serve as the hearty, absorbent component, soaking up the delicious sauce and adding texture.
- Sour Cream – Gives the sauce a creamy, tangy twist, balancing the savory flavors.
- Parmesan Cheese – Adds a nutty, salty finish that enriches the overall flavor profile of the dish.
How To Make French Onion Beef with Noodles
- Cook the stew meat: Add the olive oil to a large pot. Turn the heat to medium-high. Add the stew meat and season it with the dried garlic, onion, salt, and pepper. Brown the pieces turning for about 4-5 minutes until it is browned on all sides.
- Add ingredients: To the pot with the seared beef, add the canned French onion soup, beef broth, and egg noodles.
- Cook the pasta: Turn the heat up and bring the pot to a boil. Cook for about 7-10 minutes or until the liquid has been absorbed by the pasta. Stir in the sour cream until fully incorporated. Serve and enjoy!
Cooking Tips
- Ensure that the beef stew meat is evenly browned on all sides for maximum flavor development and to keep it tender on the inside.
- Use a heavy-bottomed pot. This helps in even heat distribution and prevents burning, which is especially important when adding flavor to the onions and cooking the noodles.
- While the noodles are cooking, stir the mixture occasionally to prevent sticking and ensure even cooking.
- After the dish is cooked, taste it and adjust the salt, pepper, or other seasonings as needed.
- Allow the dish to sit for a few minutes after cooking; this helps the flavors come together and the sauce to thicken slightly.
- For the best taste and texture, serve this dish hot, garnished with extra Parmesan cheese.
Flavor Variations and Substitutions
- Replace beef stew meat with chicken breasts or thighs for a lighter version of the dish.
- Instead of stew meat, you can also use ground beef as a substitute for a budget-friendly option.
- Stir in sliced mushrooms with the beef for an earthy flavor boost.
- Substitute egg noodles with penne, fusilli, or your favorite pasta shape.
- Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Replace canned beef broth with homemade stock for a richer, authentic beef flavor.
- Garnish with fresh parsley or thyme for a burst of herby freshness and a pop of fresh green color.
- Deglaze the pot with a splash of red wine after browning the beef for added depth of flavor that complements the beef.
- Try using Gruyère or Swiss cheese instead of Parmesan for a different cheesy flavor.
- Top the finished dish with extra caramelized onions or French Fried Onions for an intensified French onion flavor.
Storing & Freezing French Onion Beef and Noodles
- Storing: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: To freeze, let the dish cool completely, then transfer it to a freezer-safe container or bag. Store in the freezer for up to 2-3 months.
- Reheating: If frozen, thaw overnight in the fridge. Reheat in the microwave or on the stove-top over medium heat until hot throughout. If the dish seems dry, add a splash of beef broth or water to revive the consistency.
FAQ’s
How can I make this recipe in a slow cooker?
To make this recipe in a slow cooker, brown the beef in a skillet first, then transfer it to the slow cooker. Add the remaining ingredients except for the noodles and sour cream, cook on low for 6-8 hours or high for 3-4 hours, then stir in the noodles and cook until tender, adding the sour cream at the end.
Can I add dried onion soup mix to add flavor?
Yes, you can add a packet of dried onion soup mix to enhance the flavor. Mix it in with the beef broth and French onion soup for a deeper, more robust onion taste.
What’s the best cut of beef for this recipe?
Choose beef chuck or round for this recipe, as these cuts are flavorful and become tender when cooked slowly in the sauce.
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Creamy French Onion Beef and Noodles
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 lb beef stew meat
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black ground pepper
- 1 can french onion soup
- 2 ½ cups beef broth
- 3 cups egg noodles
- ½ cup sour cream
- ¼ cup Parmesan cheese
Instructions
- Heat the olive oil in a large pot over medium high heat.
- Add in the beef stew meat and season with garlic, onion, salt, and pepper.
- Allow meat to cook about 4-5 minutes, or until meat is browned on all sides.
- Add in the French onion soup, beef broth, and egg noodles.
- Bring to a boil. Allow to cook for about 7-10 minutes, or until the liquid has been absorbed by the pasta.
- Stir in the sour cream. Serve!
HW says
The recipe is unclear as to how long to cook the meat in the sauce before adding the noodles. Because it can take a few hours on low heat for the meat to soften up, it is misleading to mention that it takes 25 minutes to make this recipe.
Other than the cooking time, the recipe is good.
Kristin says
I have included instructions on browning the meat on all sides before starting and then cooking with the pasta. If diced, it won’t take as long to tenderize the meat and browning, plus cooking with liquids makes it a faster process!
Alice says
Thank you for the inspiration! I used a packet of dried French onion soup rehydrated with 4 cups of hot water, instead of the beef stock and friend onions (as those weren’t in the pantry). Otherwise, I followed the seasoning directions to a tee. One important thing is that stew meat is tough, so it’ll be inedible unless cooked a very long time, or do as I did, and put it in the pressure cooker for 15 minutes (which is really about 30 minutes when you count the preheat and decompress times added to the front and back of the 15 minute pressure cook time). It tasted good and my husband and son wanted double servings!
Kristin says
Yay! Glad you enjoyed and love the use of the packet! Great tip!
Stella says
can I substitute hamburger meat for the beef?
Kristin says
Absolutely! That works great too! Enjoy!
Mary says
It says to use parmesan but for what?
Kristin says
You sprinkle it on in the end. Its just for added flavor, you can omit if desired 🙂
baltisraul says
What is the name of that corkscrew pasta in the pic? Love the look! Add a little Marsala wine, tomato paste and cream cheese and you could get away with calling it Stroganoff.
Kristin says
Oh for sure! This pasta is called Gemelli. I buy it from Costco, it comes in a 6 pack variety. Such a fun, yummy pasta variety to use!