Go Back
–+ servings
Best Amish Beef and Noodles Recipe

Amish Beef and Noodles

iamwinfred
This Amish Beef and Noodles is the ultimate Pennsylvania Dutch comfort food — tender, slow-cooked beef chuck that practically melts on your fork, paired with thick homemade egg noodles soaked in a rich, savory gravy. Rooted in generations of Amish tradition, this hearty one-pot meal comes together with simple pantry ingredients and rewards patience with deep, soul-warming flavor. It's budget-friendly, crowd-pleasing, and tastes even better the next day.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 485 kcal

Equipment

  • Dutch oven or large heavy-bottomed pot 6–8 quart capacity
  • Large stockpot For boiling noodles
  • Rolling Pin For rolling noodle dough
  • Large cutting board
  • Chef's knife Sharp
  • Mixing bowls Various sizes
  • Measuring cups and spoons
  • Wooden spoon For stirring
  • Pasta cutter or pizza cutter For cutting noodle strips
  • Slotted spoon
  • Wire whisk

Ingredients
  

For the Beef

  • 3 lbs beef chuck roast about 1.4 kg, cut into 2-inch chunks
  • 2 tbsp vegetable oil
  • 1 large onion diced
  • 4 garlic cloves minced
  • 6 cups beef broth about 1.4 liters
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • 1 tsp salt
  • 0.5 tsp celery seed

For the Homemade Noodles

  • 3 cups all-purpose flour about 360g, plus more for dusting
  • 4 large eggs
  • 0.25 cup whole milk about 60ml
  • 1 tsp salt
  • 2 tbsp butter melted; about 28g

For the Gravy

  • 0.5 cup all-purpose flour about 60g
  • 0.5 cup cold water about 120ml
  • salt and pepper to taste
  • fresh parsley optional, for garnish

Instructions
 

  • Pat beef chunks completely dry with paper towels, then season generously with salt and pepper on all sides.
  • Heat oil in a Dutch oven over medium-high heat until shimmering. Working in batches, sear beef 3–4 minutes per side until deeply golden, then transfer to a plate.
  • Reduce heat to medium, add onions to the same pot, and cook 5–6 minutes until softened. Add garlic and cook 1 minute, scraping up any browned bits from the bottom.
  • Return beef and accumulated juices to the pot. Pour in broth, add bay leaves, thyme, pepper, and celery seed. Bring to a boil, then reduce to a gentle simmer, cover slightly ajar, and cook 2 to 2.5 hours until fork-tender.
  • Whisk flour and salt in a large bowl, make a well in the center, and add eggs, milk, and melted butter. Gradually mix until a dough forms, then turn out and knead 8–10 minutes until smooth and elastic.
  • Cover the dough with a damp towel and let rest for 30 minutes to relax the gluten.
  • Divide dough into 4 portions, roll each to about 1/8-inch thickness on a floured surface, and cut into 1/2-inch-wide strips. Dust cut noodles with flour and let rest.
  • Remove bay leaves and discard. Whisk flour and cold water into a smooth slurry, then slowly stir into the simmering pot. Cook 3–4 minutes, stirring constantly, until the gravy coats the back of a spoon.
  • Bring gravy to a gentle boil, add fresh noodles, and cook 15–20 minutes over medium-low heat, stirring occasionally, until tender with a slight chew. Add a splash of broth if gravy becomes too thick.
  • Remove from heat, let stand 5 minutes, then garnish with fresh parsley if desired and serve.

Notes

  • Use beef chuck roast for the best results — it has the right fat marbling to stay moist and tender during long cooking. Avoid lean cuts like sirloin or round.
  • Do not skip browning the beef. The caramelized crust (Maillard reaction) creates deep flavor that cannot be replicated by other means.
  • Keep the simmer gentle — just a few slow bubbles. A rolling boil will toughen the meat over long cooking times.
  • Resting the noodle dough for 30 minutes is important: it relaxes the gluten, making the dough easier to roll and the noodles more tender.
  • Dust fresh noodles generously with flour to prevent them from sticking and clumping before you add them to the pot.
  • Short on time? Substitute 1 pound of dried extra-wide egg noodles cooked separately according to package directions, then stir into the finished gravy.
  • Slow cooker method: brown the beef first, then transfer everything to a slow cooker and cook on low 6–8 hours. Add noodles in the last 30 minutes.
  • To make noodles ahead, cut and flour them, arrange in a single layer on a baking sheet, cover loosely, and refrigerate up to 24 hours — or freeze for up to 2 months.
  • Leftovers keep in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat with a splash of beef broth to restore consistency.
  • The gravy thickens as it cools. To thin it, stir in beef broth a quarter cup at a time; to thicken a thin gravy, whisk together 2 tablespoons flour and 2 tablespoons cold water and stir in while simmering.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 38gProtein: 42gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 165mgSodium: 780mgPotassium: 520mgFiber: 2gSugar: 2gVitamin A: 4IUVitamin C: 3mgCalcium: 6mgIron: 30mg
Keyword amish beef and noodles, beef chuck roast recipe, homemade egg noodles, Pennsylvania Dutch comfort food, slow cooked beef gravy
Tried this recipe?Let us know how it was!