Beef and Noodles using Granny's classic easy 5-ingredient recipe made even quicker in the Instant Pot, but can be made using the crockpot or stove top too.
This is the best easy dinner recipe you'll find with stew meat and a creamy mushroom sauce. It is a great option for a busy weeknight dinner as well as a meal that your entire family will love!
Why this recipe works:
This recipe is very similar to Classic Beef Stroganoff in that it combines tender meat with a flavorful mushroom sauce over pasta, but it's different at the same time.
Granny's Classic Beef and Noodles is my favorite kind of comfort food. The meat is so incredibly tender and so full of flavor. The mushroom beef gravy is just what those noodles need.
Not only do I love making this easy dinner, but I like to make extra to pack up in my kids thermos for lunch the next day!
How to make it in the Instant Pot:
In my recipe card below, I detail how to make classic beef and noodles in the pressure cooker.
While the beef and gravy are cooking, I'll cook the egg noodles (photo 1). I prefer al dente doneness. . Next you will brown the stew meat in olive oil (photo 3). Once browned, I add the cream of mushroom soup, onion dip mix, and beef broth to the pressure cooker (photo 3) and cook on high pressure for 15 minutes with a slow release of pressure (photo 4).
How to make it in the crockpot:
The same recipe can be followed if you want to make your beef and noodles in the slow cooker, but the process varies slightly. You'll still want to brown your meat first, so unless you have an extra fancy crockpot, you'll need to do that on the stove. Then, you'll transfer the browned stew meat to the slow cooker with the cream of mushroom soup, onion dip mix, and beef broth.
Set it and forget it. I recommend cooking this recipe in the crockpot on low for 6-8 hours which makes it the perfect meal to prepare in the morning and enjoy when you come home after work. Don't worry - the noodles only take a few minutes to make!
How to make it on the stove top:
Again, same recipe as below. You'll use a heavy bottom dutch oven with a lid. Brown the stew meat first, uncovered. Then add the cream of mushroom soup, onion dip mix, and beef broth, heat until it comes to a gentle boil and then reduce the heat as low as it goes to maintain a gentle simmer. I would cook this for at least an hour, but you can cook it for up to 3-5 hours on the stove top.
As long as your heat is set to low, you can't really over cook something like a stew or beef and noodles.
Cooking tips:
- I highly recommend Trader Joe's Portabella Cream of Mushroom soup. Every fall I buy enough to last all year because it's a seasonal item.
- I also highly recommend making your own roasted beef broth and storing it in the freezer in quart sized containers. I always have some on hand!
- Stew meat works best for this recipe but if you can't buy stew meat, you want to use beef from a large cut either from the front shoulder or the rear end. Any cuts that says chuck (chuck roast, chuck shoulder, chuck eye-roast, etc.) will work as long as you cut them into bite sized pieces and remove most of the fat.
Recipe video below!
Did you make this recipe? Please leave me a comment below to let me know what you think!
Granny's Classic Beef and Noodles
RECIPE VIDEO WILL AUTOPLAY
Ingredients
- 1 tbsp olive oil
- 1 pound beef stew meat (cut into one inch pieces)
- 22 ounces cream of mushroom soup (two 11-ounce boxes from Trader Joe's recommended)
- 2 tbsp onion dip mix
- 1 cup beef broth
- 8 ounces egg noodles
Instructions
- Add olive oil to pressure cooker pot and set to saute function. Divide meat in half and brown the first half, turning only once. Remove from pot and set on plate. Brown second half of meat.
- Add first batch of meat back to the pressure cooker along with any juices that may have accumulated on the plate. Add cream of mushroom soup, onion dip mix, and beef broth. Stir to mix.
- Close lid and set to high pressure for 15 minutes. When done, allow to release naturally.
- When meat is cooking, cook egg noodles in salted boiling water to al dente doneness, drain, and set aside.
- To serve, top egg noodles with beef and mushroom mixture.
Notes
Cooking tips:
- I highly recommend Trader Joe's Portabella Cream of Mushroom soup. Every fall I buy enough to last all year because it's a seasonal item.
- I also highly recommend making your own roasted beef broth and storing it in the freezer in quart sized containers. I always have some on hand!
- Stew meat works best for this recipe but if you can't buy stew meat, you want to use beef from a large cut either from the front shoulder or the rear end. Any cuts that says chuck (chuck roast, chuck shoulder, chuck eye-roast, etc.) will work as long as you cut them into bite sized pieces and remove most of the fat.
NUTRITION INFORMATION
This recipe was originally posted in October 2018 and has been updated with additional process photos, helpful information, and cooking tips. Don't worry - I didn't change the recipe!
Dee
The best recipe I've made using cubed beef! Excellent!