Ingredients
2 Tablespoons Olive Oil
1 Pound Beef Stew Meat
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
Salt & Pepper, To Taste
1 10.5 Ounce Can French Onion Soup
3 Cups Beef Broth
12 Ounces Egg Noodles
½ Cup Sour Cream
¼ Cup Parmesan Cheese
1 Cup French Fried Onions
Instructions
Heat the olive oil in a large pot over medium high heat.
Add the beef and season with the onion powder, garlic powder, salt, and pepper.
Cook for 3-5 minutes until beef is seared on all sides.
Add French onion soup an beef broth to the pot and bring to a simmer.
Simmer the beef on low for 10 minutes, then add the egg noodles and simmer for 10 more minutes, stirring occasionally until the noodles are tender.
Remove the pan from the heat. Stir in the sour cream and parmesan cheese. Sprinkle with french onions as desired.
French Onion Beef and Noodles
This hearty dish brings together the classic flavors of French onion soup with tender beef and egg noodles. Caramelized onions and a savory broth create a rich base, while Gruyère cheese adds a creamy finish. Topped with crispy fried onions for added texture, it’s a comforting meal that’s sure to satisfy.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1/2 cup dry red wine
- 1 (10.5-ounce) can condensed French onion soup
- 2 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces wide egg noodles
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1/2 cup shredded Gruyère cheese
- Crispy fried onions, for topping
Instructions
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Brown the Beef:Â Heat the olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper. Add the beef to the pot and brown on all sides. Once browned, remove the beef and set aside.
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Caramelize the Onions:Â Reduce the heat to medium. Add the butter to the same pot. Once melted, add the sliced onions. Cook, stirring occasionally, until the onions are soft and caramelized, about 25-30 minutes.
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Add Garlic and Wine:Â Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine is mostly evaporated.
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Combine Liquids and Seasonings:Â Add the condensed French onion soup, beef broth, Worcestershire sauce, dried thyme, salt, and pepper to the pot. Stir to combine. Return the browned beef to the pot.
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Braise the Beef:Â Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer until the beef is tender, about 1 to 1.5 hours.
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Cook the Noodles:Â Stir in the uncooked egg noodles. Cover and let them cook in the broth until tender, about 10 minutes.
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Add Creaminess: Remove the pot from heat. Stir in the cubed cream cheese and sour cream until the mixture is smooth and creamy. Then, stir in the shredded Gruyère cheese until melted and well combined.
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Serve:Â Ladle the beef and noodles into bowls. Top each serving with crispy fried onions for added crunch and flavor.
Notes
- For a non-alcoholic version, you can substitute the red wine with additional beef broth.
- Feel free to add vegetables like mushrooms or peas for extra nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to maintain the creamy consistency.