A comforting dish featuring tender beef, flavorful onions, and creamy noodles, perfect for a cozy meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:French-American
Diet:Gluten Free
Ingredients
Scale
1½ lb beef stew meat, cut into bite-sized pieces
2 tbsp butter
2 large yellow onions, thinly sliced
3 cloves garlic, minced
1 tsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
4 cups beef broth
1 can (10.5 oz) condensed French onion soup
12 oz egg noodles
4 oz cream cheese, softened
½ cup sour cream
1 cup shredded Swiss or provolone cheese
2 tbsp chopped fresh parsley
Instructions
Melt butter in a large skillet or Dutch oven over medium-high heat. Add the beef and cook for 4–5 minutes, stirring occasionally, until browned. Remove and set aside.
Add the sliced onions to the same pan. Cook for 8–10 minutes, stirring occasionally, until softened and golden. Add the garlic and cook for another 30 seconds.
Return the beef to the pan. Add Worcestershire sauce, salt, pepper, thyme, beef broth, and French onion soup. Stir well.
Bring to a gentle boil, then reduce heat, cover, and simmer for 15–20 minutes, until the beef is tender.
Meanwhile, cook the egg noodles according to the package directions. Drain well.
Reduce the heat to low. Stir the cream cheese into the beef mixture until smooth.
Add the sour cream and stir until combined. Avoid boiling after adding the dairy.
Fold in the cooked egg noodles and toss until completely coated in the French onion beef sauce.
Sprinkle the shredded Swiss or provolone cheese over the top. Cover for 2–3 minutes, until the cheese melts.
Garnish with fresh parsley and serve hot.
Notes
For a richer flavor, consider using homemade beef broth.
Feel free to substitute the cheese with your favorite melting cheese.
This dish can be made ahead of time and reheated for convenience.