Ingredients
Scale
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 pound beef stew meat, cut into 1-inch cubes
- 6 cups beef broth
- 1 cup water
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 8 ounces egg noodles
- 4 ounces Gruyere cheese, shredded
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 20-25 minutes. Reduce heat if onions start to burn.
- Add garlic, thyme, and rosemary to the pot and cook for 1 minute more, until fragrant.
- Add beef stew meat to the pot and brown on all sides. Season with salt and pepper to taste.
- Pour in beef broth, water, soy sauce, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer, covered, for 45 minutes, or until beef is tender.
- Stir in egg noodles and cook until tender, about 8-10 minutes.
- Ladle French Onion Beef and Noodles into bowls and top with shredded Gruyere cheese. Garnish with fresh parsley and serve immediately.
Notes
For a richer flavor, use homemade beef broth. You can substitute other cheeses like Swiss or provolone for the Gruyere. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg