Hearty slow-cooked comfort dish

Tender chunks of beef slow-simmered to perfect fork-tenderness, swimming alongside pillowy egg noodles in a rich, savory broth that carries the essence of generations of comfort cooking. This hearty dish embodies the Amish philosophy of simple, nourishing food made with care and patience. The beef offers a satisfying chew before melting in your mouth, while the homemade noodles provide that distinctive tender-yet-toothsome texture that makes each bite memorable. The humble appearance belies the depth of flavor developed through unhurried cooking methods, creating a meal that feels like an edible hug – warming you from the inside out with each spoonful of meat, noodles, and silky broth.

I discovered the magic of this dish during my first winter in rural Pennsylvania, when my elderly neighbor Martha invited me over for dinner on a particularly frigid evening. Walking into her warm kitchen filled with the savory aroma of what she simply called "beef and noodles," I was transported before taking my first bite. The simplicity of the meal belied its incredible flavor – chunks of beef so tender they barely needed chewing, nestled among noodles that were nothing like the packaged ones I'd grown up with. When I asked for her secret, Martha just smiled and said, "Time, dear. You can't rush goodness." She generously shared her technique, passed down from her grandmother, which I've treasured ever since. Now, whenever the temperature drops or someone needs comforting, this is the dish I turn to – it never fails to create the same feeling of being wrapped in a warm blanket that I felt in Martha's kitchen years ago.

Ingredients You'll Need

• Chuck Roast or Stew Meat: The foundation of this dish requires a cut with plenty of connective tissue that breaks down during slow cooking. Look for well-marbled chuck roast with a deep red color and cut it yourself into 1-inch cubes, or choose pre-cut stew meat for convenience. The fat and collagen in these cuts melt during the long simmer, creating rich flavor and tender texture. Grass-fed beef offers a more complex flavor profile if available. The long cooking process transforms even tougher cuts into fork-tender morsels, making this an economical choice that doesn't sacrifice quality. For the most authentic flavor, choose bone-in cuts and include the bone during simmering (removing before serving).
• Homemade Egg Noodles: These form the soul of this dish with their distinctive texture that store-bought varieties can't replicate. Traditional Amish noodles use a higher egg-to-flour ratio than standard pasta, creating a rich yellow color and hearty bite. The noodles should be rolled thicker than Italian pasta – about ⅛ inch – which allows them to maintain their integrity during cooking while absorbing the savory broth. Fresh eggs with bright orange yolks produce the most flavorful and colorful noodles. While making noodles from scratch requires some effort, the difference in the final dish is remarkable. If time constraints require store-bought, look for thick, artisanal egg noodles rather than thin pasta varieties.
• Yellow Onion: Provides the aromatic foundation that builds depth in the broth. Choose firm onions with tight, dry skins and no soft spots. When slowly cooked until golden, onions develop natural sweetness that balances the savory elements. A large onion, diced into ¼-inch pieces, allows it to nearly melt into the broth during cooking while still providing texture. The sulfur compounds in onions contribute to the development of rich umami notes during the long cooking process. While white onions can substitute in a pinch, they lack the same depth of flavor that develops when yellow onions caramelize slightly during the initial sautéing phase.
• Quality Beef Broth: Serves as the liquid medium that unites all flavors during simmering. Homemade stock provides superior results, but a good low-sodium commercial broth works well too. Look for broth with a short ingredient list featuring actual beef and vegetables rather than mostly flavoring agents. The collagen content in good broth contributes to the silky mouthfeel of the final dish. For extra depth, consider using a combination of beef broth and mushroom broth, which adds earthy notes that complement the meat beautifully. The broth should taste good on its own, as it becomes the foundation of the entire dish.
• Simple Aromatics: Traditional Amish cooking relies on a restrained hand with seasonings, allowing the primary ingredients to shine. Fresh garlic, bay leaves, and thyme provide subtle background notes without overpowering. The garlic should be minced finely to incorporate completely into the broth. Fresh thyme offers a gentle herbaceous quality, though dried works well too (use one-third the amount if substituting dried for fresh). Black pepper adds a warming quality that develops during the long cooking time. These aromatics work in harmony to enhance rather than mask the beef's natural flavor, creating a complex yet familiar taste profile.
• Worcestershire Sauce: A small amount provides depth through its fermented complexity. This condiment contains anchovies, tamarind, molasses, and spices that add umami notes impossible to achieve with simple ingredients alone. Just a tablespoon or two is sufficient to enhance the beef flavor without making its presence obvious. For those avoiding fish or seeking substitutes, coconut aminos mixed with a touch of molasses can provide similar depth. The Worcestershire isn't detectable as a distinct flavor but rather amplifies the meatiness of the dish, making it taste more complete and satisfying.

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Step-by-Step Instructions

Step 1:

Prepare your beef with attention to detail – Begin by selecting 2-3 pounds of well-marbled chuck roast or quality stew meat. If starting with a roast, trim any excess fat (leaving some for flavor) and cut into uniform 1-inch cubes. Uniformity ensures even cooking, while the precise size allows the meat to develop tenderness without falling apart completely. Pat the meat thoroughly dry with paper towels – this crucial step ensures proper browning rather than steaming. Season generously with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper, tossing to coat evenly. Allow the meat to sit at room temperature for 20-30 minutes before cooking, which takes the chill off and promotes more even browning. During this time, you can prepare your other ingredients. The care taken in this initial preparation sets the foundation for the dish's success and is well worth the extra minutes.

Step 2:

Brown the beef to develop deep flavor – Heat a large, heavy-bottomed Dutch oven over medium-high heat until it's properly hot – a drop of water should sizzle immediately when it hits the surface. Add 2 tablespoons of neutral oil with a high smoke point, such as vegetable or canola oil. Working in small batches – no more than a single layer covering about half the pot's bottom – add the beef cubes without crowding. Allow them to sear undisturbed for 2-3 minutes until a deep brown crust forms, then turn each piece to brown all sides. This careful browning creates the Maillard reaction, developing complex flavor compounds that enrich the entire dish. Remove each batch to a clean plate, being careful to preserve any browned bits on the bottom of the pot. Resist the urge to rush this step by overcrowding; proper browning might take 3-4 batches but makes the difference between good and exceptional flavor. The pot should have a beautiful dark fond (browned bits) accumulated on the bottom when you've finished all batches.

Step 3:

Build your aromatic flavor base – Reduce the heat to medium and add 1 large yellow onion, diced into ¼-inch pieces, to the same pot with all those flavorful browned bits. If the pot seems dry, add another tablespoon of oil. Cook the onions, stirring occasionally, for 5-7 minutes until they become translucent and begin to take on a light golden color. Add 3-4 cloves of minced garlic during the last minute of cooking, stirring constantly to prevent burning. The garlic should become fragrant but not browned, which would introduce bitterness. This aromatic base creates the foundation layer of flavor that will permeate the entire dish. If you enjoy a more complex flavor profile, this is the stage to add 1 diced carrot and 1 diced celery stalk, cooking them along with the onion until softened. The vegetables should be cooked long enough to release their aromatic compounds but not so long that they lose their color and freshness.

Step 4:

Deglaze to capture every bit of flavor – With the heat still at medium, add ¼ cup of the beef broth to the pot. As the liquid hits the hot surface, it will sizzle and steam – this is the perfect moment to use a wooden spoon to scrape up all those precious browned bits from the bottom of the pot. This technique, called deglazing, incorporates the concentrated flavor from browning back into the dish. Stir continuously for about 1 minute, allowing the liquid to reduce slightly while loosening all the caramelized bits. The aroma at this stage will be intensely savory and mouth-watering, a preview of the rich flavors developing in your dish. The liquid should take on a deep brown color from the fond. This step recaptures flavor that would otherwise be lost and is worth the extra minute of attention. The combination of fat, aromatics, and deglazed fond creates what professional chefs call the "flavor base" that defines the character of the finished dish.

Step 5:

Create the rich cooking medium – Return the browned beef (along with any accumulated juices on the plate) to the pot, arranging it in an even layer. Add 4 cups of beef broth, 1 cup of water, 2 tablespoons of Worcestershire sauce, 2 bay leaves, 1 teaspoon of dried thyme (or 1 tablespoon fresh), ½ teaspoon of additional salt, and ¼ teaspoon of black pepper. Stir gently to combine all ingredients without breaking up the carefully browned meat cubes. The liquid should just barely cover the meat – if it doesn't, add another ½ cup of water or broth. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to low. This initial boil helps the flavors start to meld but continuing at high heat would toughen the meat. Cover the pot with a tight-fitting lid, adjusting the heat as needed to maintain a very gentle simmer – you should see only occasional small bubbles breaking the surface. This slow, moist heat cooking method (braising) allows the tough connective tissues in the meat to break down gradually while keeping it tender and juicy.

Step 6:

Simmer with patience for perfectly tender meat – Allow the beef to simmer gently for 1½ to 2 hours, checking occasionally to ensure it maintains a bare simmer, not a boil. The time required depends on the exact cut of meat and size of your pieces – the beef is ready when it offers little resistance when pierced with a fork but still holds its shape. Rushing this process will result in tough meat, while patience yields fork-tender bites with deep flavor. About halfway through cooking, briefly remove the lid and gently stir the contents to ensure even cooking. If the liquid has reduced significantly, add another ½ cup of broth or water. This long, slow cooking is the secret to developing the rich flavor and velvety texture that makes this dish so satisfying. During this time, the collagen in the meat converts to gelatin, enriching the broth naturally and creating a silky mouthfeel without need for thickeners. If preparing the dish ahead of time, you can complete this step, cool completely, and refrigerate for up to two days before continuing with the noodles.

Step 7:

Prepare and add the egg noodles – While the beef is in its final 30 minutes of simmering, prepare your noodles. For homemade noodles, mix 2 cups of all-purpose flour with ½ teaspoon salt in a large bowl. Make a well in the center and add 3 large beaten eggs and 2 tablespoons of water. Mix with a fork until a shaggy dough forms, then knead by hand for 5-8 minutes until smooth and elastic. Let the dough rest for 10 minutes covered with a towel, then roll out on a floured surface to about ⅛-inch thickness. Cut into strips about ½-inch wide and 2-3 inches long. Allow the cut noodles to dry slightly while the beef finishes cooking. When the beef is tender, taste the broth and adjust seasonings if necessary. Bring the liquid back to a more active simmer and add the noodles, stirring gently to separate them. Cook for 8-10 minutes for homemade noodles (or according to package directions if using store-bought), until they're tender but still have a slight chew. The noodles will absorb some of the flavorful broth as they cook, while also releasing some starch that lightly thickens the liquid. Fresh noodles cook much faster than dried, so watch carefully to avoid overcooking, which would make them mushy.

Step 8:

Finish with care and serve thoughtfully – Once the noodles are perfectly cooked, remove the pot from heat and fish out the bay leaves. Let the dish stand uncovered for 5-10 minutes before serving – this brief rest allows the flavors to meld and the temperature to cool just enough for comfortable eating. If the broth seems too thin for your preference, you can thicken it slightly by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring this slurry into the hot mixture, then returning to heat briefly until thickened. However, authentic Amish beef and noodles typically has a consistency somewhere between a soup and a stew – not too thick or gloppy. Ladle generous portions into wide, shallow bowls that showcase both the tender beef chunks and the noodles. A light sprinkle of freshly chopped parsley adds a pop of color and fresh flavor, though purists might consider this unnecessary. Serve immediately while hot, accompanied by a basket of warm, fresh bread perfect for sopping up the savory broth. The simplicity of presentation honors the dish's humble origins while allowing its deep flavors to shine.

I learned about proper beef browning from my neighbor Martha, who scolded me gently when I tried to rush the process by overcrowding the pot during my first attempt at replicating her recipe. "Patience makes the difference between food and a meal to remember," she told me, showing me how to brown the meat in small batches even though it took nearly 20 minutes longer. The difference in flavor was so remarkable that I've never taken shortcuts since. My husband now jokes that he can tell when I'm making this dish because I hover protectively over the pot muttering "don't crowd the meat" to myself. The first time I served homemade noodles instead of store-bought, my typically stoic father-in-law took a bite and declared it "just like my mother used to make" – high praise that confirmed the extra effort was worthwhile.

Beyond the Basic Bowl

While a generous serving of Amish Beef and Noodles is satisfying on its own, there are traditional accompaniments that complete the meal. Freshly baked bread is a must – preferably a simple white or wheat loaf with a tender crumb perfect for sopping up the rich broth. Some Amish communities serve this dish alongside mashed potatoes for a double dose of comfort carbohydrates, with the noodles and beef ladled right over the potatoes.

For vegetable sides, consider simple preparations that don't compete with the main dish. Buttered green beans, roasted carrots, or a crisp garden salad with vinaigrette provide welcome freshness and color contrast. Pickled red beets or chow-chow relish are traditional Amish accompaniments that add a tangy counterpoint to the rich main dish.

Dessert traditionally follows, often featuring seasonal fruit in the form of pies, cobblers, or simply sliced fresh apples or peaches. The entire meal reflects the Amish philosophy of simple abundance – straightforward preparations that honor good ingredients without fuss or pretension.

Make-Ahead and Storage Wisdom

One of this dish's greatest virtues is how well it keeps and reheats, actually improving in flavor after a day in the refrigerator. To make ahead, complete the cooking through the beef simmering stage, then cool and refrigerate for up to three days. When ready to serve, reheat gently and prepare fresh noodles to add to the hot broth.

For longer storage, the beef portion freezes beautifully for up to three months. Thaw overnight in the refrigerator before reheating slowly on the stovetop. Add freshly cooked noodles just before serving for the best texture.

If you have leftovers with noodles already mixed in, store them in an airtight container in the refrigerator for up to three days. The noodles will absorb more broth as they sit, so add a splash of beef broth when reheating to restore the original consistency.

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Seasonal and Regional Variations

This foundational recipe adapts well to seasonal ingredients and regional preferences while maintaining its comforting essence. In late summer and early fall, when fresh sweet corn is abundant, some Amish cooks add kernels cut from the cob during the final minutes of cooking for sweet pops of flavor and texture.

In Pennsylvania Dutch country, you might find versions that include a handful of fresh herbs like parsley and dill added just before serving. Ohio Amish communities sometimes include potatoes cut into chunks and cooked along with the beef for an even heartier one-pot meal.

Some Midwestern iterations incorporate a small amount of tomato paste or crushed tomatoes into the broth for a slightly tangier profile, while others finish the dish with a dollop of sour cream stirred in at the end for added richness.

This Amish Beef and Noodles has become my family's unofficial "comfort solution" – the meal I make when someone has had a hard day, when the weather turns bitter, or when we need to feed a crowd without breaking the bank. There's something almost magical about the transformation that happens when simple ingredients are given time and attention. The rich aroma that fills the house as it simmers has become a signal to my children that all is well with the world, at least for dinnertime. I've come to believe that dishes like this carry something beyond nutrition – they're vessels for heritage, connection, and care made tangible. Whether you're cooking to connect with simpler traditions or simply wanting a deeply satisfying meal, this humble dish delivers far more than its short ingredient list might suggest.

Frequently Asked Questions

→ Can I make this in a slow cooker?

Yes! Brown the meat and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours, adding the noodles during the last 30 minutes.

→ What can I substitute for homemade egg noodles?

Store-bought egg noodles work well, or you can use wide egg pasta like pappardelle. For a more authentic texture, look for frozen homestyle egg noodles in your grocery store.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more broth as they sit, so add a splash of beef broth when reheating.

→ Can I freeze this dish?

Yes, but freeze it before adding the noodles. When ready to eat, thaw overnight in the refrigerator, bring to a simmer, and add fresh noodles to cook.

→ What sides go well with Amish Beef & Noodles?

Traditional sides include buttered bread, pickled beets, applesauce, or a simple green salad. Some people even serve it over mashed potatoes for an extra hearty meal.