Ingredients (serves 4)
For the beef:
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1 lb (450g) beef chuck or stew meat, thinly sliced or cut into bite-sized pieces
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Salt and pepper, to taste
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1–2 tbsp olive oil
For the onion sauce:
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2 large onions, thinly sliced
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3 cloves garlic, minced
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2 tbsp butter
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1 tbsp flour
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2 cups beef broth
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1 tsp Worcestershire sauce
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1 tsp fresh thyme (or ½ tsp dried thyme)
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
For the noodles:
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8 oz (225g) egg noodles or wide pasta
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1–2 tbsp butter
Optional garnish:
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Grated Swiss or Gruyère cheese
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Chopped fresh parsley
Instructions
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Cook the beef:
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Season the beef with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Sear the beef until browned on all sides. Remove and set aside.
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Caramelize the onions:
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In the same skillet, add butter and sliced onions.
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Cook slowly over medium-low heat for 15–20 minutes, stirring occasionally, until onions are soft and golden brown.
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Make the sauce:
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Add garlic and cook 1 minute.
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Sprinkle flour over onions, stir, and cook 1–2 minutes to remove raw taste.
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Slowly add beef broth while stirring to avoid lumps.
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Add Worcestershire sauce, thyme, salt, and pepper.
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Bring to a simmer until the sauce thickens slightly (5–10 minutes).
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Combine beef and sauce:
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Return beef to the skillet.
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Simmer 10–15 minutes until beef is tender and flavors meld.
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Cook the noodles:
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While the beef simmers, cook noodles according to package instructions.
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Drain and toss with butter.
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Serve:
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Plate the noodles and spoon the French onion beef mixture on top.
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Sprinkle with cheese and parsley if desired.
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This dish has rich, savory French onion flavor, tender beef, and soft noodles that soak up the sauce beautifully.
If you want, I can also give a shortcut version using a slow cooker that makes it even more melt-in-your-mouth. Do you want that version too?