When warm and cozy is on the menu, there is nothing better than this! Winter Night Noodles are a wonderful way to bring the family together. Kick the chill away with shredded roast beef and tender egg noodles, in a delicious broth for a blanket of great homestyle taste. When the gang’s all there, Winter Night Noodles are the perfect way to make everyone happy, filled, and comfortable. It makes for the perfect night!


  • 4 tablespoons vegetable oil
  • 1 (2-pound) beef rump roast, cut into 2-inch-thick cubes
  • 2 tablespoons all-purpose flour
  • 2 1/2 teaspoons kosher salt, divided, plus more, to taste
  • 1/2 teaspoon freshly ground black pepper, plus more, to taste
  • 3 cups yellow onions, finely chopped
  • 8 cups low-sodium beef broth, divided
  • 1 (12-ounce) package wide egg noodles


Step 1 –In a large pot over medium-high heat, add 2 tablespoons of the vegetable oil.

Step 2 –In a large bowl, add the beef cubes, the flour, 2 teaspoons of the salt, and 1/2 teaspoon of the black pepper and toss to combine.

Step 3 –Add 1/2 of the seasoned beef cubes to the heated vegetable oil and cook, turning occasionally, until they are browned on two sides, about 4-5 minutes.

Step 4 –Place the browned beef cubes on a paper-towel-lined plate and let them drain.

Step 5 –In the same pot over medium-high heat, add the remaining vegetable oil.

Step 6 –Repeat the cooking process with the remaining beef cubes.

Step 7 –Reserve the drippings in the pot.

Step 8 –Reduce the heat to medium. In the same pot, add the onions and 1/2 teaspoon of the salt to the reserved drippings and cook, stirring occasionally, until they are just tender, about 5-7 minutes.

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Step 9 –Increase the heat to medium-high. Add the browned beef cubes and 6 cups of the beef broth to the onions and bring to a boil.

Step 10 –Reduce the heat to medium-low. Cover the pot and simmer the beef mixture until the meat reaches an internal temperature of 145 degrees F and is tender enough to shred with a fork, about 2 hours-2 hours 30 minutes.

Step 11 –Optionally, transfer only the cooked beef cubes to a large plate and use two forks to shred them into bite-size pieces.

Step 12 –Add the remaining beef broth to the sauce mixture in the pot and bring to a boil.

Step 13 –Add the egg noodles to the sauce mixture and cook, stirring occasionally, until they are tender, about 7-8 minutes.

Step 14 –Add the shredded beef to the noodle mixture and toss to combine.

Step 15 –Taste the noodle-beef mixture and season with the extra salt, as needed. Stir to combine.

Step 16 –Serve the noodle-beef mixture, garnished with the extra black pepper.