French Onion Beef and Noodles is a hearty, comforting dish that effortlessly combines rich, savory flavors with satisfying textures. The deep, caramelized sweetness of onions melds beautifully with tender beef, creating a dish that feels both indulgent and familiar. As the savory components mingle with the soft, slurpy noodles, every bite offers a perfect balance of flavor—intensely satisfying yet never overwhelming. Whether served as a cozy weeknight meal or a crowd-pleasing favorite at a dinner gathering, this dish brings warmth and contentment, making it the perfect centerpiece for any occasion. Its cozy aroma and flavor-packed profile will transport you to a place of comfort, making it an unforgettable meal that delights both the senses and the soul.
French Onion Beef and Noodles
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 pound beef stew meat
- 1½ cups thinly sliced sweet onion
- 2 cloves garlic, minced
- 1 (32 ounce) carton lower sodium beef broth
- 1 (10 1/2-ounce) can condensed French onion soup
- ½ teaspoon freshly ground black pepper
- ⅔ cup sour cream
- ⅓ cup grated Parmesan cheese
- 1 (12 ounce) package wide or medium egg noodles
- 1 (2.8 ounce) can French-fried onions
- 2 tablespoons chopped fresh parsley
Instructions
- Collect all the ingredients.
- In a 4- to 5-quart Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the beef stew meat and brown it on all sides, stirring occasionally, for about 2 to 3 minutes. Once browned, remove the meat and set it aside on a plate.
- Pour the remaining tablespoon of oil into the Dutch oven. Add the onion and garlic, cooking over medium heat until softened and beginning to brown, about 6 minutes, stirring often. If necessary, add a bit of broth to loosen any stuck bits from the bottom of the pot, using a wooden spoon to scrape them up.
- Return the browned beef to the Dutch oven. Stir in the remaining broth, soup, and pepper. Bring the mixture to a boil, then reduce the heat and cover. Let it simmer for 25 to 30 minutes, or until the beef is tender and fully cooked.
- In a small bowl, combine the sour cream and Parmesan cheese, whisking until smooth and well blended.
- Pour approximately 1/2 cup of the hot broth mixture from the Dutch oven into the bowl and stir to combine. This helps to temper the sour cream and Parmesan mixture, preventing it from curdling.
- Return the mixture to the pot and stir everything together until fully incorporated, creating a creamy and well-blended sauce.
- Stir in the egg noodles, then cover the pot and let it simmer for 5 to 7 minutes, stirring occasionally, until both the noodles and beef are tender and cooked through.
- Garnish each serving with a sprinkle of French-fried onions and a sprinkle of fresh parsley for added crunch and color.
