I absolutely love making this Amish Beef & Noodles Recipe whenever I want a cozy, hearty meal that feels like a warm hug on a plate. The tender beef, rich broth, and silky wide egg noodles come together in such a comforting way that it’s quickly become a family favorite in my kitchen. If you’ve ever wanted to recreate that rustic Amish homestyle dish, this recipe hits all the right notes without being complicated.
You’ll find that this Amish Beef & Noodles Recipe is perfect for those chilly evenings when you want something filling but somehow still light enough to leave you feeling satisfied and happy. I’ve found it’s great for making ahead too, which means you can enjoy those flavors even on busy weeknights without starting from scratch.
Why You’ll Love This Recipe
- Tender Melt-in-Your-Mouth Beef: Slow-simmering the rump roast results in amazingly tender beef that practically shreds itself.
- Simple, Honest Ingredients: You don’t need anything fancy — pantry staples create that authentic Amish flavor.
- Comfort Food Classic: Perfect for family dinners, potlucks, or when you want a little extra love in your meal.
- Make Ahead Friendly: You can prep this in advance and reheat without losing the delicious texture and flavor.
Ingredients You’ll Need
The ingredients for this Amish Beef & Noodles Recipe are wonderfully straightforward, bringing out deep, hearty flavors without fuss. I always advise choosing good-quality beef broth and fresh onions since they really make a difference in the final dish.
- Vegetable oil: Use a neutral oil for browning the beef so the flavors stay clean and delicious.
- Beef rump roast: This cut tenderizes beautifully over low simmering, becoming juicy and easy to shred.
- All-purpose flour: Tossing the beef cubes in flour helps create a slight crust when browning and thickens the broth later on.
- Kosher salt: Essential for seasoning every layer of the dish — don’t skimp!
- Freshly ground black pepper: Adds warmth and depth; I like to add extra when serving for a little punch.
- Yellow onions: Finely chopped for maximum flavor and just the right sweetness once softened.
- Low-sodium beef broth: Using low-sodium lets you control the saltiness perfectly throughout cooking.
- Wide egg noodles: These are the cozy foundation under the savory beef and broth — wide noodles hold the sauce beautifully.
Variations
I like to keep this Amish Beef & Noodles Recipe pretty classic, but it’s also a great base to experiment with your favorites. Feel free to tweak it to suit your tastes or dietary needs — that’s what homey cooking is all about.
- Slow Cooker Version: I’ve swapped out the stovetop for a slow cooker, letting the beef cook low and slow all day. The result? Almost effortless melt-in-your-mouth beef.
- Herb-Infused Broth: Sometimes I add a bay leaf or a few sprigs of thyme while simmering the beef for an herbal boost that’s subtle but delicious.
- Gluten-Free Option: Swap in gluten-free flour and your favorite gluten-free noodles. I tried this for a friend, and you’d never guess it was GF!
- Vegetable Add-Ins: Feel free to toss in sliced mushrooms or diced carrots with the onions for an extra veggie touch.
How to Make Amish Beef & Noodles Recipe
Step 1: Brown the Beef for Flavor
Start by heating half of your vegetable oil in a large pot over medium-high heat. While it’s warming, toss the beef cubes with flour, 2 teaspoons of salt, and ½ teaspoon of black pepper in a large bowl — this coats the meat and helps develop a rich crust. Then, working in batches, brown the beef in the hot oil, turning occasionally so each piece gets a golden color on at least two sides. This step traps in juices and builds a flavor base you’ll notice in every bite.
Step 2: Sauté the Onions and Simmer the Beef
After browning, reduce the heat to medium and add the chopped onions along with ½ teaspoon of salt. Cook the onions gently, stirring now and then, until they’re soft and translucent — about 5 to 7 minutes. Then return all the browned beef to the pot and pour in 6 cups of your beef broth. Bring it to a boil before reducing the heat to low, covering, and letting it simmer for 2 to 2 ½ hours, until the beef is fork-tender. This slow simmer is where the magic happens, making the beef juicy and tender while flavor infuses the broth.
Step 3: Shred the Beef and Cook the Noodles
Once the beef is perfectly tender, transfer it to a plate and shred it into bite-sized pieces with two forks — it should pull apart without effort. Meanwhile, pour the remaining 2 cups of beef broth back into the pot and bring it to a boil again. Add your wide egg noodles and cook them, stirring occasionally, until they’re tender but not mushy — about 7 to 8 minutes.
Step 4: Combine and Season to Perfection
Return the shredded beef to the pot with the noodles and give everything a gentle toss to combine. Taste and adjust seasoning by adding the remaining 1 ½ teaspoons of salt as needed (this is key, so don’t skip tasting here!). Serve each bowl topped with a generous grind of fresh black pepper—this final touch adds a bright, peppery kick the whole family will love.
Pro Tips for Making Amish Beef & Noodles Recipe
- Don’t Rush the Browning: Taking the time to properly brown the beef in batches builds deep flavor – skipping this can make the dish taste flat.
- Low and Slow Simmering: I learned that gentle simmering keeps the beef tender while developing the rich broth, so resist the urge to boil too hard.
- Salt in Layers: Adding salt at different stages lets you control seasoning perfectly – taste as you go to avoid overseasoning.
- Noodles Last: Cooking the noodles separately in reserved broth prevents them from overcooking and getting mushy.
How to Serve Amish Beef & Noodles Recipe
Garnishes
I love to top this beef & noodles dish with an extra sprinkle of freshly ground black pepper because it adds that perfect little punch right before eating. Sometimes a handful of freshly chopped parsley brightens things up and adds a splash of color, especially if you’re serving guests.
Side Dishes
It pairs beautifully with simple steamed green beans or roasted Brussels sprouts for some healthy greens on the side. I also enjoy serving it alongside warm buttery dinner rolls to soak up any extra broth — that’s my family’s favorite!
Creative Ways to Present
For holiday dinners or special occasions, I like to serve this recipe plated in pretty shallow bowls with a small drizzle of herb-infused olive oil on top. Adding a sprinkle of grated Parmesan also adds a lovely savory dimension that guests always comment on.
Make Ahead and Storage
Storing Leftovers
Leftovers go straight into an airtight container and last well in the fridge for up to 4 days. I find that the flavors actually deepen overnight, making it perfect for next-day lunches or quick dinners.
Freezing
I’ve frozen this Amish Beef & Noodles Recipe successfully by portioning into freezer-safe containers. Just be sure to slightly undercook the noodles if freezing, so they don’t get mushy upon reheating. It will keep well for 2 to 3 months.
Reheating
Reheat gently on the stovetop over low heat with a splash of broth or water to loosen things up. Stir often to distribute heat evenly and avoid drying out the beef or noodles. Microwave reheating works too, but watch the time carefully to keep the noodles tender.
FAQs
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Can I use a different cut of beef for this Amish Beef & Noodles Recipe?
Absolutely! While rump roast is traditional because it becomes tender when simmered slowly, you can also use chuck roast or brisket. These cuts also benefit from slow cooking and will shred nicely for this dish.
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What type of noodles work best for Amish Beef & Noodles Recipe?
Wide egg noodles are classic here because they hold the broth and pair beautifully with the shredded beef. If you can’t find them, pappardelle or fettuccine noodles are good substitutes.
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Can I prepare this recipe in a slow cooker?
Yes! Brown the beef and sauté the onions as directed, then transfer everything to a slow cooker with the broth and cook on low for 6-8 hours. Add and cook the noodles separately just before serving to keep them from getting mushy.
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How can I make this Amish Beef & Noodles Recipe gluten-free?
Substitute all-purpose flour with a gluten-free blend and use gluten-free egg noodles or pasta. The cooking times remain the same, but always check pasta for doneness as gluten-free noodles can cook faster.
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Can I add vegetables to this dish?
Definitely! Adding diced carrots or mushrooms during the onion sauté step adds sweetness and earthiness that complements the beef perfectly. Just adjust your broth amounts if adding a lot of extra veggies.
Final Thoughts
This Amish Beef & Noodles Recipe holds a special place in my heart because it reminds me of those slow, loving Sunday dinners where everyone gathers around the table. Once you make it, you’ll see why it’s such a beloved classic — richly comforting, straightforward to prepare, and totally satisfying. I hope you enjoy making and sharing this dish as much as my family and I do!
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
- Category: Main Dish
- Method: Stovetop
- Cuisine: Amish, American
Description
This hearty Amish Beef & Noodles recipe features tender chunks of slow-simmered beef rump roast combined with wide egg noodles in a rich beef broth infused with caramelized onions. Perfect for a comforting family meal, this dish offers deliciously savory flavors and melt-in-your-mouth beef paired with perfectly cooked noodles, making it a classic comfort food that’s simple to prepare.
Ingredients
Beef and Seasoning
- 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 seasoning
Vegetables and Broth
- 2 large yellow onions, finely chopped (about 3 cups)
- 8 cups low-sodium beef broth, divided
Oil
- 4 Tbsp. vegetable oil, divided
Noodles
- 12 oz. wide egg noodles
Instructions
- Prepare and Brown Beef: In a large pot over medium-high heat, heat 2 tablespoons of vegetable oil. In a large bowl, toss the beef cubes with flour, 2 teaspoons of kosher salt, and 1/2 teaspoon of freshly ground black pepper to coat evenly.
- Brown Beef in Batches: Add half of the beef cubes to the heated pot and cook, turning occasionally, until browned on two sides, about 4 to 5 minutes. Transfer the browned beef to a plate. Repeat this process with the remaining 2 tablespoons of oil and the rest of the beef cubes.
- Sauté Onions and Simmer Beef: Reduce heat to medium. Add the finely chopped onions and 1/2 teaspoon kosher salt to the pot. Cook, stirring occasionally, until the onions are just tender, about 5 to 7 minutes. Return all the beef to the pot and pour in 6 cups of the beef broth. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until the beef is tender enough to shred with a fork, about 2 to 2 1/2 hours.
- Shred Beef: Transfer the cooked beef to a large plate and shred it with two forks into bite-sized pieces.
- Cook Noodles and Combine: Pour the remaining 2 cups of beef broth into the same pot and bring 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 everything to combine well, and adjust seasoning by adding the remaining 1 1/2 teaspoons of kosher salt as needed.
- Serve: Divide the beef and noodles among serving bowls and top generously with freshly ground black pepper. Serve hot and enjoy this comforting Amish classic.
Notes
- For a thicker broth, you can simmer uncovered after adding the noodles to reduce liquid slightly.
- Make sure to brown the beef well for extra depth of flavor.
- If desired, garnish with fresh parsley for added color and freshness.
- This dish can be made a day ahead; flavors develop even better when reheated.
- Use low-sodium broth to control the saltiness since additional kosher salt is added during cooking.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
