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Tender Beef over Noodles

 Tender Beef over Noodles
Olivia Gust of Salem, Oregon dresses up stew meat with noodles and a slightly sweet red sauce for this satisfying main dish. "It goes great with a salad and garlic bread,' Olivia notes.
2 ServingsPrep: 15 min. Cook: 5-1/2 hours


  • 1/2 to 3/4 pound beef stew meat
  • 1/3 cup chopped onion
  • 1 teaspoon canola oil
  • 1 cup water, divided
  • 1/3 cup ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 3 tablespoons all-purpose flour
  • 1 cup uncooked egg noodles
  • Minced fresh parsley, optional


  • In a small skillet, brown beef and onion in oil; drain. Transfer to a
  • 1-1/2-qt. slow cooker.
  • In a small bowl, combine 1/2 cup water, ketchup, brown sugar,
  • Worcestershire sauce, paprika and mustard; pour over meat. Cover and
  • cook on low for 5 hours or until meat is tender.
  • Combine flour and remaining water until smooth; stir into meat
  • mixture. Cover and cook 30 minutes longer or until thickened.
  • Meanwhile, cook noodles according to package directions; drain. Stir
  • in parsley if desired. Serve with beef. Yield: 2 servings.

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Tender Beef over Noodles (continued)

Nutritional Facts: 1 cup beef mixture with 1/2 cup noodles equals 385 calories, 11 g fat (3 g saturated fat), 89 mg cholesterol, 611 mg sodium, 44 g carbohydrate, 2 g fiber, 27 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.