Stew Beef and Noodles with Onion Gravy
Here is my favorite Stew Beef and Noodles with Onion Gravy recipe. The meat sauce is quick and easy to assemble. It bakes in the oven for 2 to 2.5 hours and is served over a plate of cooked noodles--absolutely delicious. I am adjusting the amounts to accommodate 2 pounds of stew beef.
Here is my favorite Stew Beef and Noodles with Onion Gravy recipe. The meat sauce is quick and easy to assemble. It bakes in the oven for 2 to 2.5 hours and is served over a plate of cooked noodles--absolutely delicious. I am adjusting the amounts to accommodate 2 pounds of stew beef.
- Carbohydrate 35.6518275 g
- Cholesterol 113.94025 mg
- Fat 25.000015 g
- Fiber 1.70774997532368 g
- Protein 28.119845 g
- Saturated Fat 9.77033575 g
- Serving Size 1 1 Serving (201g)
- Sodium 720.66225 mg
- Sugar 33.9440775246763 g
- Trans Fat 3.614182 g
- Calories 486 calories
Step-by-step
- In a large Pyrex mixing bowl, combine 2 pounds uncooked stew beef, 1 can condensed cream of mushroom soup, 1 envelope of onion soup mix, and 1 soup can of water.
- Stir until blended.
- Cover the Pyrex mixing bowl with aluminum foil and place it in an oven that has been preheated to 350 degrees.
- Cook for about 2 hours, checking occasionally for doneness, and stirring the stew beef mixture.
- When the gravy is thickened (somewhere from 2 to 2.5 hours), remove the stew meat mixture from the oven and place it in a serving bowl.
- In the meantime, prepare the 12 oz. of egg noodles according to the package instructions.
- Drain with a colander and remove the noodles to a serving bowl.
- Mix 1/2 tablespoon of butter with the noodles.
- Serve this beef and noodle dish by placing the desired amount of noodles on a serving plate and topping them with the prepared stew beef and onion gravy.
- Serve while hot!
Undercooking lean stew beef at too high a temperature guarantees tough, stringy protein rather than the melt-in-your-mouth texture required for a successful braise. Tough cuts like chuck or round need steady, moderate heat to break down connective tissue over a prolonged period. Maintaining an oven temperature of 350 degrees Fahrenheit allows the collagen inside the muscle fibers to gelatinize properly, thickening the surrounding mushroom and onion reduction naturally as moisture circulates beneath a tightly sealed aluminum foil barrier.
Stirring the mixture periodically during its two-to-two-and-a-half-hour cooking window prevents scorching at the edges of the vessel while ensuring the condensed soup and dry seasoning mix emulsify evenly with the rendered juices. When the sauce achieves a glossy, thickened consistency that coats the back of a spoon, the meat is ready to be ladled over buttered egg noodles. Cooks managing dietary restrictions can easily swap standard wheat pasta for gluten-free egg noodles or use a starch-based thickener if omitting commercial soup bases.
