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French Onion Beef and Noodles Recipe

French Onion Beef and Noodles

Wholesome Cove
This French onion beef and noodles recipe takes the deep, caramelized flavor of French onion soup and turns it into a full skillet dinner. Tender chunks of beef simmer in a rich onion broth alongside soft egg noodles until everything comes together in one pot.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 520 kcal

Equipment

  • Dutch oven - or other large, heavy-bottomed pot with a lid
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon
  • Instant-read meat thermometer - optional, for checking beef doneness
  • Box grater or microplane - for shredding cheese
  • Kitchen tongs
  • Ladle - for serving

Ingredients
  

  • 2 lbs beef stew meat - 900g, cut into bite-sized cubes
  • 2 tablespoons olive oil - 30ml
  • 1 large yellow onion - thinly sliced
  • 2 cloves garlic - minced
  • 2 cans condensed French onion soup - 10.5 oz/298g each
  • 2 cups beef broth - 480ml
  • 1 tablespoon Worcestershire sauce - 15ml
  • 1/2 teaspoon black pepper - plus more to taste
  • 12 oz wide egg noodles - 340g
  • 1/2 cup sour cream - 120g, full-fat recommended
  • 1 cup Gruyere cheese - 100g, shredded from a block
  • 1/2 cup Parmesan cheese - 50g, freshly grated
  • 1 cup crispy fried onions - 60g, for topping
  • 2 tablespoons fresh parsley - 8g, chopped, optional garnish

Instructions
 

  • Pat the beef dry with paper towels. Heat oil in a Dutch oven over medium-high heat, add beef in a single layer, and sear for 2-3 minutes per side until browned. Transfer to a plate.
  • Reduce heat to medium and add sliced onion to the pot, scraping up browned bits. Cook for 5-6 minutes until softened, then add garlic and cook 30 seconds until fragrant.
  • Pour in the canned French onion soup and beef broth. Stir in Worcestershire sauce and pepper. Return the beef and any juices to the pot.
  • Bring to a gentle boil, reduce heat to low, and cover. Simmer for 20-25 minutes until beef is fork-tender, stirring occasionally.
  • Stir in the egg noodles, pushing them into the liquid. Cover and simmer for 8-10 minutes, stirring occasionally, until noodles are tender.
  • Remove from heat. Stir in sour cream, Gruyere, and Parmesan until smooth and creamy. Adjust seasoning with extra pepper if needed.
  • Spoon into bowls, top generously with crispy fried onions, and garnish with parsley if desired. Serve hot.

Notes

  • Don't skip the sear—browning the beef builds a deeper flavor base for the entire dish.
  • Cut the beef into evenly sized pieces so they cook at the same rate and become tender together.
  • Shred your own cheese from a block—pre-shredded contains anti-caking agents that can make the sauce grainy.
  • Add the sour cream and cheese off the heat to prevent the dairy from curdling or breaking.
  • Use low-sodium beef broth if you're sensitive to salt, as condensed French onion soup is already fairly salty.
  • For a slow cooker version: brown the beef, then transfer everything except noodles and dairy to a slow cooker. Cook on low for 6-7 hours, then add noodles in the last 20 minutes.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or milk.
  • This dish freezes well for up to 2 months, though the noodles will soften slightly upon thawing.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 32gProtein: 34gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 135mgSodium: 1380mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 6IUVitamin C: 4mgCalcium: 15mgIron: 18mg
Keyword beef and noodles recipe, comfort food, easy weeknight dinner, french onion beef and noodles, one pot beef pasta
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