In the world of comfort food, few dishes embody simplicity and satisfaction quite like Amish Beef and Noodles. This hearty, rustic meal—popular in Midwest and Pennsylvania Dutch communities—features tender chunks of slow-cooked beef, thick egg noodles, and a rich, beefy broth. Despite its minimal ingredient list, the dish delivers profound flavor through careful technique, proving that great food doesn’t require complexity.

Chef John from the beloved Food Wishes YouTube channel brought this recipe to a wide audience in September 2024 with his video tutorial. Drawing inspiration from childhood memories of Amish baked goods and adapting elements from traditional recipes, Chef John emphasizes that “this humble beef and noodles recipe is so simple, it’s complex.” His version highlights browning for depth, slow simmering for tenderness, and cooking noodles directly in the broth for maximum flavor absorption.

Traditionally served in Amish and Midwestern homes over creamy mashed potatoes (allowing the brothy sauce to soak in), this dish is pure cozy indulgence—ideal for chilly evenings or family gatherings. Variations abound: some thicken the broth into gravy with cornstarch, add a bay leaf for subtle aroma, or use homemade noodles. Brands like Reames frozen noodles or dried Amish-style egg noodles are popular choices for their heartiness.

Ingredients (Serves 6)

• 2½ pounds beef chuck roast, cut into 2-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper (plus more for serving)
• 1 tablespoon vegetable oil
• 2 large yellow onions, sliced
• 2 tablespoons unsalted butter (as noted in preparation)
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 rounded tablespoon beef bouillon paste (or base)
• 8 cups beef broth (divided; may need more if broth reduces)
• 12 ounces large egg noodles
• Sliced green onions for garnish (optional)

Instructions

1. Prepare the beef: Toss the cubed beef chuck with kosher salt and black pepper until evenly coated.
2. Brown the beef: Heat vegetable oil in a large Dutch oven over high heat. Working in batches, sear the beef cubes thoroughly on all sides to develop a deep crust and fond (browned bits) on the pot bottom. Transfer browned beef to a bowl and set aside.
3. Sauté onions: Reduce heat slightly, add butter to the pot along with the sliced onions and a pinch of salt. Cook, stirring occasionally, until onions turn golden brown, about 5-7 minutes.
4. Build the base: Sprinkle in the flour and cook, stirring, for 2 minutes to eliminate raw flour taste. Stir in garlic powder and beef bouillon paste.
5. Simmer the beef: Pour in about 7 cups of beef broth, scraping up the fond. Bring to a boil, then return the browned beef to the pot. Cover, reduce heat to low, and simmer gently for about 2 hours, or until the beef is fork-tender and falls apart easily.
6. Cook the noodles: Using a strainer or slotted spoon, remove the tender beef to a bowl. Bring the remaining broth to a rapid boil over high heat (add reserved broth if needed to ensure enough liquid). Add egg noodles and cook, stirring occasionally, until just tender—about 30-60 seconds less than package directions to avoid mushiness.
7. Combine and finish: Stir the beef back into the pot. Reduce heat to low and warm through. Taste and adjust seasoning with salt and pepper.
8. Serve: Ladle into bowls, topping generously with freshly ground black pepper and optional green onions. For the classic experience, serve over mashed potatoes.

Prep time: 15 minutes
Cook time: Approximately 2 hours 20 minutes
Total time: About 2 hours 35 minutes

Per serving (approximate): 514 calories, 69g protein, 17g fat, 21g carbohydrates.

Why It Works

The magic lies in the technique: Thorough browning creates flavorful fond, onions add natural sweetness, and simmering extracts richness from the beef. Cooking noodles in the broth infuses them with beefy essence, while minimal seasonings let the core ingredients shine.

This dish reminds us of life’s simple pleasures—a bowl of Amish Beef and Noodles is nourishing, affordable, and deeply satisfying. Whether following Chef John’s method or adding personal twists, it’s a recipe worth returning to time and again. Give it a try, and experience why this unassuming classic has endured for generations.

About The Author

LAJONG11

See author's posts