I absolutely love sharing this Amish Beef & Noodles Recipe because it feels like a warm hug on a plate. When you dive into this dish, you’re getting tender, melt-in-your-mouth beef paired with soft, perfectly cooked egg noodles swimming in a rich beef broth that makes you want to slow down and savor every bite. It’s one of those recipes that’s perfect for cozy family dinners or when you want comfort food that feels homemade but doesn’t require endless fuss.
What I really appreciate about this Amish Beef & Noodles Recipe is how it brings simplicity and hearty flavor together effortlessly. Whether you’re new to slow-cooked meals or a seasoned pro, you’ll find that this recipe rewards patience with a satisfyingly rich dish that impresses without demanding fancy ingredients. Plus, it’s great for meal prepping or leftovers—you’ll see how the flavors just deepen the next day!
Why You’ll Love This Recipe
- Tender, Shreddable Beef: Slow simmering makes the meat incredibly soft and flavorful every single time.
- Simple Ingredients: You likely have everything in your pantry, making it easy to throw together on busy days.
- Classic Comfort: It’s a nostalgic dish that warms the soul, perfect for chilly evenings or family dinners.
- Easy to Customize: You can tweak the seasoning or add your favorite veggies without losing the traditional vibe.
Ingredients You’ll Need
The ingredients for this Amish Beef & Noodles Recipe come together to create a hearty, flavorful meal. Each plays a role from tenderizing the beef to building rich broth, so choosing quality basics makes a big difference.
- Vegetable oil: You’ll use this for browning the beef and sautéing onions—it helps develop depth of flavor.
- Beef rump roast: This cut is perfect for slow cooking since it becomes tender and juicy without drying out.
- All-purpose flour: Tossing the beef in flour helps to seal in moisture and later slightly thicken the broth.
- Kosher salt: I like using kosher salt for its texture and flavor punch; it seasons the beef and broth just right.
- Freshly ground black pepper: Adds a subtle kick—you’ll want to finish the dish with extra cracked pepper for brightness.
- Yellow onions: Finely chopped onions cook down to add sweetness and richness to the sauce base.
- Low-sodium beef broth: Using low-sodium lets you control the saltiness of the dish precisely without it becoming too salty.
- Wide egg noodles: Traditional wide noodles soak up the beef broth beautifully and create a comforting texture alongside the tender meat.
Variations
I love that this Amish Beef & Noodles Recipe is a great starting point—you can easily add your own twist. Sometimes I sneak in mushrooms or swap out the yellow onions for sweet vidalia onions for a gentler bite. Feel free to make it your own!
- Vegetable Add-Ins: I’ve added chopped carrots or celery during the braise for extra flavor and some veggie goodness, and my family went crazy for it.
- Spices: For a little warmth, a dash of smoked paprika or thyme works wonders—trust me, it’s subtle but elevates the dish.
- Gluten-Free Version: You can swap the regular flour for a gluten-free blend and use gluten-free noodles to keep this hearty meal accessible to everyone.
- Beef Cut: If you can’t find rump roast, chuck roast is a fine substitute that also becomes deliciously tender.
How to Make Amish Beef & Noodles Recipe
Step 1: Brown the Beef to Lock in Juices
Start by heating two tablespoons of vegetable oil in a large pot over medium-high heat. While it’s warming, toss your beef cubes with flour, two teaspoons of kosher salt, and half a teaspoon of black pepper in a big bowl. This dusting helps create a delicious outer crust and thickens the broth later. Add half the beef to the pot, making sure not to crowd it, and brown each piece for about 4 to 5 minutes, turning so all sides get a nice sear. Transfer browned beef to a plate, then repeat with the remaining beef and oil. Don’t skip browning — it’s the secret behind that rich, deep flavor you’ll notice!
Step 2: Sauté the Onions for Sweetness
Reduce the heat to medium and add your finely chopped yellow onions with half a teaspoon of salt. Stir occasionally, cooking them gently until they’re just tender and translucent—about 5 to 7 minutes. This step builds a subtle sweetness that balances the savory beef perfectly.
Step 3: Simmer Low and Slow
Return all the beef to the pot and pour in six cups of your beef broth. Bring everything to a boil on medium-high heat, then lower to medium-low and cover the pot. Patience is key here—you want to simmer it gently for 2 to 2½ hours until the beef becomes so tender you can shred it with two forks effortlessly. I usually start this step before settling down with a good book or some music, because the aroma fills the house and builds anticipation!
Step 4: Shred the Beef Like a Pro
Once your beef is fork-tender, transfer it to a large plate and shred it into bite-sized pieces using two forks. I like to shred right while it’s warm so it breaks apart easily—no wrestling with the meat here!
Step 5: Cook the Noodles and Bring It All Together
Pour the remaining two cups of beef broth into the pot you cooked in, and bring it to a boil. Add the wide egg noodles and cook them for 7 to 8 minutes, stirring occasionally so they don’t stick together. Once noodles are tender, return your shredded beef to the pot, toss everything gently, and season with the leftover one and a half teaspoons of salt. Give it a careful taste here—sometimes you might want a pinch more salt or freshly cracked black pepper to brighten it right before serving.
Pro Tips for Making Amish Beef & Noodles Recipe
- Don’t Rush Browning: Taking time to brown the beef well adds a richness you just can’t get from skipping this step.
- Low and Slow is Key: Simmering gently for long enough ensures the beef becomes tender without drying out.
- Keep Noodles Separate: Stir the noodles frequently to keep them from clumping and ensure even cooking.
- Season at the End: Adjust salt and pepper last so you don’t over-season before the broth reduces.
How to Serve Amish Beef & Noodles Recipe
Garnishes
I love topping my bowls with a fresh sprinkle of cracked black pepper—it adds a nice pop that cuts through the richness. Sometimes I’ll add a few sprigs of fresh parsley or chives for a touch of color and mild herbiness, but honestly, this dish stands strong with just pepper.
Side Dishes
This recipe pairs wonderfully with a simple green salad to brighten the meal, or some roasted green beans for crunch and color. Sometimes I make a batch of soft dinner rolls or warm biscuits to soak up the delicious beefy broth left on the plate—trust me, nothing goes to waste!
Creative Ways to Present
For special family dinners, I’ve served the Amish Beef & Noodles in rustic bowls topped with crispy fried onions. It adds a crunchy texture and an extra layer of flavor that’s always a crowd-pleaser. Another fun idea is to spoon this over mashed potatoes instead of noodles for a twist on the classic, perfect for fall gatherings.
Make Ahead and Storage
Storing Leftovers
Store leftover Amish Beef & Noodles in an airtight container in the refrigerator for up to 3 days. I find the flavors even improve after resting overnight, so it’s a great recipe for cooking ahead when you want dinner ready quickly.
Freezing
If you want to freeze this recipe, portion it into freezer-safe containers and freeze for up to 3 months. I recommend undercooking the noodles slightly before freezing so they don’t get mushy upon reheating.
Reheating
Reheat leftovers gently on the stove over low to medium heat, stirring occasionally to rewarm evenly. Adding a splash of beef broth or water helps loosen the noodles if they’ve absorbed too much liquid in the fridge. Microwave works well too—just cover and heat in short intervals, stirring between.
FAQs
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Can I use a slow cooker for this Amish Beef & Noodles Recipe?
Yes! You can brown the beef first on the stove, then transfer everything to a slow cooker with the onions and broth. Cook on low for 6 to 8 hours until beef is fork-tender. Add the noodles in the last 30 minutes to cook through.
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What kind of noodles work best?
Wide egg noodles are traditional and soak up all the lovely beef broth. If you can’t find them, thick ribbon-style pasta works well too. Avoid very thin noodles as they can get mushy during simmering.
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Is this recipe gluten-free?
The original recipe uses all-purpose flour and wide egg noodles, so it’s not gluten-free as is. For a gluten-free version, use gluten-free flour and pasta alternatives, but expect some texture differences.
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How can I make this recipe more flavorful?
Adding herbs like thyme or bay leaves during the simmer adds a lovely aroma. Also, caramelizing the onions a bit longer deepens sweetness and richness.
Final Thoughts
This Amish Beef & Noodles Recipe has become one of my go-to dishes when I crave real comfort food that feeds a crowd without fuss. The tender beef, rich broth, and hearty noodles come together in such a satisfying way, it never fails to impress. I hope you enjoy making it as much as I do—sometimes the best meals are the ones that remind us of home and family. Give this recipe a try, and I bet it’ll be a favorite in your kitchen too!
Print
Amish Beef & Noodles Recipe
- Prep Time: 20 mins
- Cook Time: 2 hrs 20 mins
- Total Time: 2 hrs 40 mins
- Yield: 6 – 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Amish Beef & Noodles is a hearty, comforting dish featuring tender, shredded beef rump roast simmered in a rich beef broth with sautéed onions, served over wide egg noodles. This classic dish offers a satisfying blend of deep flavors and tender textures, perfect for family dinners and cozy meals.
Ingredients
Beef and Seasoning
- 4 Tbsp. vegetable oil, divided
- 2 lb. beef rump roast, cut into 2” cubes
- 2 Tbsp. all-purpose flour
- 4 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper, plus more for serving
Vegetables and Broth
- 2 large yellow onions, finely chopped (about 3 cups)
- 8 cups low-sodium beef broth, divided
Pasta
- 12 oz. wide egg noodles
Instructions
- Prepare and Brown the Beef: In a large pot over medium-high heat, heat 2 tablespoons of vegetable oil. In a large bowl, toss the beef cubes with all-purpose flour, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper until evenly coated. Add half of the beef to the hot pot and cook, turning occasionally, until browned on two sides, about 4 to 5 minutes. Transfer browned beef to a plate and repeat with remaining 2 tablespoons oil and beef.
- Sauté Onions and Simmer Beef: Reduce the heat to medium. Add the chopped onions and 1/2 teaspoon kosher salt to the pot, stirring occasionally, and cook until onions are just tender, about 5 to 7 minutes. Return the browned beef to the pot, pour in 6 cups of beef broth, and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover the pot, and simmer the beef until tender enough to shred with a fork, approximately 2 to 2 1/2 hours.
- Shred the Beef: Transfer the cooked beef to a large plate and shred it into bite-size pieces using two forks.
- Cook Noodles and Combine: Pour the remaining 2 cups of beef broth into the same pot and bring it to a boil. Add the wide egg noodles and cook, stirring occasionally, until tender, about 7 to 8 minutes. Return the shredded beef to the pot, toss to combine, and season with the remaining 1 1/2 teaspoons kosher salt as needed.
- Serve: Divide the beef and noodles among bowls and serve topped with plenty of freshly ground black pepper for added flavor.
Notes
- Use low-sodium beef broth to control the saltiness of the dish.
- For extra depth, you can add a splash of Worcestershire sauce during the simmering step.
- Wide egg noodles are essential for the authentic texture; substitute with similar pasta if unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adjust seasoning at the end carefully; the broth reduces and intensifies in flavor during simmering.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
