This French Onion Beef and Noodles recipe sears stewing beef, simmers it in a rich broth made from French onion soup and beef broth, then cooks wide noodles right in that same pot. Sour cream and Parmesan stir in at the end for a creamy, savory finish, topped with crispy fried onions. Total time is about 45 minutes, and it is all made in one pan.
I am going to tell you how to make French Onion Beef and Noodles. This thing is so delicious, simple, quick, easy, and you are gonna love it.
Table of Contents
Why You Will Love This French Onion Beef and Noodles Recipe
Look, I know you want something that tastes like it took all day, but ain’t got all day. You are gonna love this because it brings that rich, savory flavor of French onion soup right into a hearty and creamy pasta dish. The beef gets super tender simmering in that broth, and the sour cream at the end thickens everything up perfectly. It is pure comfort food without the hassle.
If you love a rich, one-pan beef dinner like this, my Mississippi Pot Roast is another set-it-and-let-the-flavor-build comfort food favorite worth trying.
What You Will Need
Special Equipment
- Large heavy bottomed skillet or Dutch oven
- Tongs or spatula
- Mixing bowl (for the seared beef)
- Paper towels (for wiping burnt spots)
The Ingredients
- 1.5 lbs stewing beef (cut into bite sized chunks)
- 1 tbsp Creole seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 can (10.5 oz) French onion soup
- 2 to 3 cups beef broth (depending on how much liquid your pasta absorbs)
- 12 oz pappardelle pasta (or egg noodles, bow tie, or macaroni)
- 1/2 cup sour cream (heavy whipping cream can also be used)
- 1/3 cup Parmesan cheese (grated)
- 1/2 cup crispy fried onions
- 2 tbsp of the green stuff, like fresh parsley or green onions (chopped, for garnish)
Let Us Get Cooking
1. Let Us Get to These Ingredients
First up, you got pappardelle pasta. I actually suggest you use egg noodles because they work really well with this particular recipe. I could not find any egg noodles today, so I went with pappardelle because it is a really wide noodle, and the wider the noodle, the better. But you can use macaroni, whatever you want. It is totally up to you.
Next, you need about a pound and a half of stew meat. Then coming in with beef broth, a can of French onion soup, Creole seasoning, onion powder, garlic powder, black pepper, sour cream, Parmesan cheese, crispy fried onions, and some olive oil. Oh, and do not forget the green stuff.
2. Season That Beef
Start off by seasoning the beef. In a bowl, add the stewing beef, garlic powder, onion powder, black pepper, and our Creole seasoning. Just go in with your hands and get that mixed up real good until the meat is evenly coated.
3. Get a Good Sear on It
Heat your olive oil in a large skillet or Dutch oven over medium high heat. Once that pan heats up, start adding your beef. You want to get the beef seared on all sides.
Pro Tip: Do this in batches. If you crowd the pan or if your stove heat is all concentrated in the center, it is not gonna sear like you want it. Sear each batch for about three to five minutes, then remove the seared beef and place it into a bowl. They are not going to be cooked all the way through yet, but they will finish cooking later in the process.
4. Clean the Pan Slightly
Once the last batch of beef is out, pause your heat. Use a paper towel to carefully wipe clean just those little black burnt areas because you do not want that in your pasta. But do NOT wipe it totally clean, because you still have some of that flavor from the olive oil and the meat in there. Keep those flavorful brown bits and oils.
5. Sauce and Simmer
Add all the beef back into your pan. That bowl is gonna have a lot of juice in it from the meat, so add all that resting flavor back in too. Pour in your French onion soup along with your beef broth. Unpause your heat, bring it to a slight boil, and once it starts to bubble, drop the temperature to low. Cover and let it simmer on low for about 10 to 12 minutes. This is what tenderizes the beef.
If you love how a one-pot creamy sauce comes together like this, my One-Pot Cheesy Taco Pasta uses a similar sour-cream finish for a completely different but equally cozy flavor.
6. Throw in the Noodles
After 10 to 12 minutes, add your uncooked pasta right into the pot. Let it cook in the simmering liquid for an additional 10 to 12 minutes (maybe up to 16 minutes depending on your noodles) until that pasta is tender and has absorbed most of the liquid. As it loosens up in the liquid, get it mixed up in there by stirring occasionally. By this point, the beef should be fully cooked through and tender, not pink in the center.
7. The Creamy Finish
Once the noodles are tender, turn off the heat. Stir in your sour cream and Parmesan cheese, and get this mixed in real well until completely mixed and the sauce is creamy. Listen, you cannot even taste the sour cream, it just thickens it up and gives it a creamy texture. Trust me.
8. Garnish and Serve
To finish it up, top the dish with those crispy fried onions and a handful of the green stuff (parsley or green onions). Serve immediately.
What to Serve With This
- A simple green salad with vinaigrette cuts through the richness nicely
- Warm, crusty bread is perfect for scooping up extra sauce
- For a full comfort food spread, pair it with my The Best Beef Stew on a rotating weeknight menu
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FAQs
Can I use a different type of pasta?
You sure can. I suggest using wide egg noodles if you can find them because they hold onto that creamy sauce perfectly. I used pappardelle because I love a wide noodle, but bow tie pasta or even macaroni works great. Use what you got in the pantry.
Do I have to use sour cream?
I know somebody is gonna ask this. Yes, you can leave it out or swap it for heavy whipping cream. But trust me, you cannot even taste the sour cream. It is not there for a sour flavor, it just thickens the broth and gives the whole dish a rich, creamy texture. Add the sour cream, trust me.
Why do I need to cook the beef in batches?
If you throw all a pound and a half of beef into the pan at once, the pan loses heat. Instead of searing and getting that nice brown crust, the meat is just gonna steam in its own juices. Cooking in smaller batches makes sure every piece gets color and locks in that flavor.
What kind of beef should I use?
Standard stew meat (usually chuck) is perfect for this. We let it simmer in that beef broth and French onion soup for about 10 to 12 minutes before adding the pasta, which helps tenderize it nicely. No one likes tough beef.
Can I make this in a crockpot or slow cooker?
Yes, with a few adjustments. Sear the beef as directed, then transfer it along with the French onion soup and beef broth to your slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours, until the beef is fork-tender. Add the uncooked pasta during the last 20 to 30 minutes of cooking so it does not turn to mush, then stir in the sour cream and Parmesan right before serving.
Can I turn this into a French Onion Beef and Noodle casserole?
Yes. Cook the beef, sauce, and pasta through step 7 as written, then transfer everything to a baking dish, top with extra crispy fried onions and a little shredded cheese, and bake at 375°F for about 10 to 15 minutes until bubbly and golden on top.
Can I use ground beef instead of stew meat?
You can, and it actually speeds things up. Brown 1.5 lbs of ground beef instead of searing cubed stew meat, drain any excess fat, then follow the same process for the broth, pasta, and creamy finish. Since ground beef cooks much faster than stew meat, you can skip the 10 to 12 minute tenderizing simmer and move straight to adding the pasta.
Can I make this more like a soup?
Definitely. Just add an extra 1 to 2 cups of beef broth when you get to the sauce and simmer step, and reduce the pasta slightly so it does not soak up all the extra liquid. You will end up with a heartier, French onion soup-style bowl instead of a thicker noodle dish.
French Onion Beef and Noodles
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings10
minutes35
minutes650
kcal45
minutesA simple, quick, one-pot comfort meal. Tender beef, wide pappardelle noodles, and a savory, creamy French onion broth topped with crispy fried onions.
Ingredients
- Equipment Needed:
Large skillet or Dutch oven
Tongs
Mixing bowl
- Ingredients:
1.5 lbs (680g) stewing beef, cubed
1 tbsp (15g) Creole seasoning
1 tsp (3g) garlic powder
1 tsp (3g) onion powder
1/2 tsp (1g) black pepper
2 tbsp (30ml) olive oil
1 can (10.5 oz / 298g) condensed French onion soup
2 to 3 cups (480ml to 710ml) beef broth, adjust based on pasta absorption
12 oz (340g) pappardelle pasta (or egg noodles)
1/2 cup (115g) sour cream
1/3 cup (30g) grated Parmesan cheese
1/2 cup (45g) crispy fried onions
2 tbsp (8g) fresh parsley or green onions, chopped
Directions
- Place the stewing beef in a bowl and season with Creole seasoning, garlic powder, onion powder, and black pepper. Mix thoroughly with your hands.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches for 3 to 5 minutes until browned on all sides. Transfer beef to a bowl.
- Turn off the heat briefly. Carefully wipe away only the heavily burnt black bits with a paper towel, leaving the flavorful oils in the pan.
- Return the beef and its juices to the skillet. Pour in the French onion soup and beef broth.
- Turn the heat back on, bring to a simmer, then reduce heat to low. Let it simmer for 10 to 12 minutes to tenderize the meat.
- Stir in the uncooked pasta. Cook for 10 to 16 minutes, stirring occasionally, until the pasta is tender and the beef is fully cooked through.
- Remove the pan from the heat. Stir in the sour cream and Parmesan cheese until a thick, creamy sauce forms.
- Top with crispy fried onions and fresh parsley or green onions. Serve hot.
Notes
- The Sour Cream Swap: I know some of you are gonna say, “Do we have to add the sour cream?” Listen, you won’t even taste it. It just thickens it up and gives it a creamy texture. But if you really want to, you can replace it with heavy whipping cream.
- The Pasta: I used pappardelle because I love a wide noodle, but wide egg noodles are actually best for this. Macaroni or bow tie works too.
- Searing Tip: Do it in batches. If you crowd the pan, the meat will steam instead of getting a good brown crust.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of beef broth to bring the creamy sauce back to life.
- Allergen Note: Contains gluten (pasta and canned soup), dairy (sour cream, Parmesan), and possible soy (canned soup). Check your specific brands if serving to a group with allergies.
