French Onion Beef and Noodles

French Onion Beef and Noodles is a hearty, comforting dish that brings together tender beef, savory onions, and rich flavors in a creamy sauce. I love how it combines the essence of French onion soup with the coziness of a pasta dish. It’s warm, filling, and exactly the kind of meal I want to curl up with on a chilly evening.

Why You’ll Love This Recipe

I like this recipe because it’s the perfect mix of familiar comfort and bold flavor. The beef becomes tender as it cooks, soaking up all the goodness from the onions and broth, while the noodles give it that homestyle feel. It’s simple enough to make on a weeknight but special enough to serve when I want something satisfying and hearty.

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 large onion, thinly sliced
2 cloves garlic, minced
2 cups beef broth
1 packet onion soup mix
8 ounces egg noodles
1/2 cup sour cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

1. I heat olive oil in a large skillet or Dutch oven over medium-high heat. I add the beef stew meat and sear it on all sides until browned.

2. I add the sliced onion and garlic, cooking until the onion is soft and golden.

3. I pour in the beef broth and stir in the onion soup mix, bringing everything to a simmer. I let it cook for about 20–25 minutes, or until the beef is tender.

4. Meanwhile, I cook the egg noodles in a separate pot according to the package instructions, then drain them.

5. Once the beef is ready, I stir in the sour cream and add the cooked noodles. I toss everything together until the noodles are coated in the creamy sauce.

6. I season with salt and pepper, then garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 4 servings. It usually takes me around 35–40 minutes from start to finish, making it a great option for a comforting weeknight dinner.

Variations

Sometimes I add mushrooms for extra depth of flavor, or swap the sour cream for heavy cream if I want it richer. I’ve also used wide pappardelle noodles instead of egg noodles for a slightly fancier feel. For a little extra indulgence, I top the dish with shredded Gruyère or Swiss cheese, just like in traditional French onion soup.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the noodles and beef gently on the stove with a splash of beef broth or cream to keep the sauce smooth.

FAQs

Can I make this with ground beef instead of stew meat?

Yes, I’ve made it with ground beef when I needed a faster version. It cooks more quickly and still tastes delicious.

Do I have to use sour cream?

No, I sometimes replace sour cream with Greek yogurt for a lighter option, or with heavy cream for a richer sauce.

Can I make this in a slow cooker?

Yes, I can brown the beef and onions first, then transfer everything except the noodles and sour cream to the slow cooker. I add the noodles and sour cream just before serving.

What kind of onion works best?

I usually use yellow onions because they’re sweet and mellow when cooked, but white onions also work.

Can I freeze French Onion Beef and Noodles?

I don’t usually recommend freezing it because the sour cream can separate, but if I leave out the sour cream and add it after reheating, it works fine.

Conclusion

French Onion Beef and Noodles is one of those recipes I turn to when I want something hearty and comforting without a lot of fuss. The beef, onions, and noodles come together in a creamy, savory sauce that feels both cozy and indulgent. It’s a dish that always hits the spot, whether I’m cooking for family or just treating myself.

French Onion Beef and Noodles

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French Onion Beef and Noodles is a cozy, savory dish that blends tender beef, caramelized onions, and egg noodles in a creamy, French onion soup-inspired sauce. It’s hearty, flavorful, and perfect for a comforting weeknight dinner.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 2 tablespoons olive oil
• 1 pound beef stew meat
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 packet onion soup mix
• 8 ounces egg noodles
• 1/2 cup sour cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add beef stew meat and sear on all sides until browned.
2. Add sliced onion and garlic; cook until onions are soft and golden.
3. Pour in beef broth and stir in onion soup mix. Bring to a simmer and cook for 20–25 minutes, or until beef is tender.
4. Meanwhile, cook egg noodles according to package instructions. Drain and set aside.
5. Once beef is tender, stir in sour cream and add the cooked noodles. Toss until noodles are coated in the sauce.
6. Season with salt and pepper to taste. Garnish with fresh chopped parsley before serving.

Notes

• Add mushrooms for extra flavor and texture.
• Substitute sour cream with Greek yogurt for a lighter version or heavy cream for a richer sauce.
• Use wide pappardelle noodles for a more elegant presentation.
• Top with shredded Gruyère or Swiss cheese for a French onion soup-inspired twist.
• Reheat gently with a splash of broth or cream to maintain sauce consistency.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 480
• Sugar: 5g
• Sodium: 920mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 105mg