Gluten Free Homestyle Beef and Noodles is thick, rich, and hearty. You would never guess this classic comfort food recipe is gluten free!
Got a weekend cooking project for you: Gluten Free Homestyle Beef and Noodles. Oh my word, this recipe is such a treat! My mouth is watering just thinking about it.
If you love thick and chewy frozen egg noodles but can’t eat them anymore due to going gluten free, the homemade noodles in this cozy dish are going to thrill you. Heck, even if you don’t need to eat gluten free, you should get this cold weather favorite on your menu pronto.
There’s absolutely nothing better then a big pot of silky shredded beef and chewy noodles on a frigid night.
Perfect Slow-Cooking Dish for the Weekend
Now, I say this is a weekend cooking project because there are a few steps involved:
- Brown the beef
- Braise the beef in the oven
- Make the noodles
- Shred the beef
- Simmer the noodles
None of these steps are hard but the dish is cooked over the course of an afternoon. Trust me, the results are WELL worth the effort, plus your house will smell amazing while the Beef and Noodles cook!
Step 1: Brown the Beef
Start by slicing a beef chuck roast into 4 or 5 large pieces then season generously with salt and pepper. Sear the beef on four sides in extra virgin olive oil until golden brown then remove the meat to a plate and set aside.
You’ll want a large, oven-safe Dutch oven or cast iron pot for this recipe.
Turn the heat down to a touch above medium then add chopped mushrooms, diced carrots, and chopped shallot, season with salt and pepper, and saute until the mushrooms turn golden brown. Add minced garlic then saute for 1 minute, and then add tomato paste and saute for another minute.
Next add red wine (could sub in beef stock if you’d like!) then let the wine simmer and reduce by half. I’ve used both cabernet and pinot noir in this recipe – just use a wine you enjoy drinking because you DO taste it in the final dish.
Use a wooden spoon or spatula to scrape up any brown bits in the bottom of the cooking pot.
Step 2: Braise the Beef
Once the wine has reduced, add beef stock, fresh thyme, and dried bay leaves. Bring the stock up to a boil then add the meat back in, place a lid on top, and slide it into a 300 degree oven for 2-1/2 – 3 hours or until the beef shreds easily with a fork. Remove then discard the thyme stems and bay leaves.
Step 3: Make the Gluten Free Egg Noodles
While the beef is cooking, make the gluten free, homestyle egg noodles.
Add a gluten free flour blend WITH binder (I like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour) into a large bowl then make a well in the center. To the well, add whole eggs whisked with egg yolk, salt, and water then use a fork to gradually incorporate the flour into the eggs.
Once all the flour is wet, use your fingers to press the dough together then turn out onto a heavily floured work surface and press and knead to bring the dough together into a ball.
The dough shouldn’t be sticky but if it’s crumbly, work up to 1 additional Tablespoon water into the dough.
Slice the dough in half then roll each half as thin as you can, keeping the countertop and dough well floured so the rolling pin doesn’t stick. Next use a pizza cutter to slice the dough into noodles approximately 2-1/2″ x 1/2″ – absolutely NO need to be precise here!
Scrape the noodles up off the counter with a bench scraper or spatula then toss with extra flour to ensure they don’t stick together. Place the noodles into a covered dish then refrigerate until ready to use.
Step 4: Shred the Beef and Add the Noodles
After removing the beef from the pot, bring the stock up to a boil on the stovetop then sprinkle in the noodles and give everything a good stir to ensure they’re not sticking together. Shred the beef then add it into the pot while the noodles cook, and stir, scraping the bottom frequently until the noodles are tender, 15-20 minutes.
Give yourself up to 2 extra cups of beef stock to add to the pot in case the dish thickens up before the noodles become tender.
Let the dish sit and thicken for 10 minutes or so before digging in.
I hope you love this homey, gluten free comfort food recipe as much as we do — enjoy!
More Gluten Free Comfort Food Recipes
- Chicken Stew
- Short Rib Ragu
- Easy Mushroom Risotto
- Tuna Noodle Casserole
- Gluten Free Lasagna
- One Pot Chicken and Rice
- Homestyle Chicken and Noodles
- Creamy Mushroom Parmesan Pasta
- Stove Top Beef Stew
Equipment
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 lb beef chuck roast, trimmed of excess fat then cut into 4-5 large hunks
- salt and pepper
- 8 oz mushrooms, chopped
- 2 carrots, diced, ~1-1/2 cups
- 1 shallot, chopped
- 4 cloves garlic, pressed or minced
- 2 Tablespoons tomato paste
- 1 cup red wine, or beef stock
- 8 cups beef stock, divided
- 5 sprigs fresh thyme OR big pinch dried thyme
- 2 bay leaf
For the Gluten Free Egg Noodles (makes 16oz/3 cups noodles):
- 2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, plus more for rolling
- 1 teaspoon salt
- 3 whole large eggs
- 1 large egg yolk
- 1 – 2 Tablespoons water
Directions
- Preheat the oven to 300 degrees.
- Heat a large, oven safe pot like a Dutch oven over medium-high heat. Add oil then generously season beef on all sides with salt and pepper. Once the oil is hot, add the beef then sear until a golden brown crust has formed on the bottoms, 1-2 minutes. Turn the beef then sear on the other side. Flip twice more to sear each remaining side then remove beef to a plate and set aside (meat does not need to be cooked through.)
- Turn heat down to a touch above medium then add mushrooms, carrots, and shallots. Season with salt and pepper then saute until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to turn golden brown, 7-8 minutes. Add garlic then saute until very fragrant, stirring constantly, 1 minute. Add tomato paste then saute for 1 minute stirring constantly. Add red wine then simmer until reduced by half, 3-4 minutes. Use a wooden spoon to scrape up any brown bits from the bottom of the pot.
- Add 6 cups beef stock, thyme, and bay leaves then turn heat up to high to bring mixture to a simmer. Add beef + juices back into the pot then place a lid on top and transfer to the oven. Cook for 2-1/2 – 3 hours or until the meat shreds easily with two forks. Transfer beef to a plate then remove thyme stems and bay leaves from the pot.
- Meanwhile, make the noodles. Whisk together eggs, extra egg yolk, salt, and 1 Tablespoon water in a small bowl. Add flour to a large bowl then make a well in the center. Pour egg mixture into the well then, using a fork, whisk around the edges to gradually add flour to the egg mixture until everything is wet. Use your fingers to bring the dough together then pour onto a heavily floured surface and press until the dough comes together into a smooth ball. The dough shouldn’t be sticky, but if it’s crumbly add up to an additional Tablespoon water.
- Cut dough ball in half then flour a rolling pin and roll each half until very thin, sprinkling with flour and flipping/rotating the dough sheet often to avoid sticking. Using a pizza cutter, cut dough into 2-1/2" by 1/2” strips (no need to be precise!) then toss with extra flour to avoid sticking and place in a container and refrigerate until ready to use.
- Place the cooking pot on the stovetop over high heat. Once simmering, sprinkle in the noodles then stir well to ensure none of them are sticking together. Turn heat down to medium then simmer until noodles are tender, 15-20 minutes, stirring often, adding extra beef stock if necessary, and turning the heat down slightly near the end. While the noodles are cooking, shred the beef then add into the pot as you shred it. Once noodles are done, taste then add extra salt and pepper if necessary, then scoop into bowls and serve. Dish will thicken as it sits.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’m going to use store bought gluten free egg noodles, should I change any cooking times when I do that?
Hi Jessica! You’d just want to follow the cooking time on the package and be prepared to need more or less liquid depending on the brand and thickness of the noodles.
This looks a good! How could you do this in the crockpot?
Hi CeeCee! This recipe was tested and developed to be cooked in a pot on the stove so I can’t say for sure how to cook it in a slow cooker without further testing.
My family loves this recipe, as well as many of your other recipes!! Many of your recipes are family staples that I make frequently. Anyway, your beef and noodles taste delicious and freeze well. I appreciate that you include the nutritional information and servings for your recipes, but not the serving size. Is that something you might consider includin in your recipes?
I’m thrilled to hear my recipes are staples in your home, Stephanie – that makes my day and warms my heart!! Currently the service/software I use to calculate nutritional information does not provide serving sizes, but if that changes in the future I’ll be sure to include it in each recipe!
Taste Republic makes a frozen, gluten free “homemade” egg noodle! It is sold at Target and some Whole Foods, a beef and noodles shortcut! I noticed you didn’t serve this over mashed potaotes. To me that is the best part, and served with buttered peas:)
We eat my Beef Stew (https://iowagirleats.com/beef-stew/) which contains peas over mashed potatoes — DREAMY!!
Wow! Best meal I’ve made in a long time. Thank you!
Fabulous!! Thank YOU for the feedback, Jennie!
Have you ever frozen the noodle dough then cooked at a later time & did they turn out ok? If not, do you think it would work?
Hi there! I haven not frozen these noodles but I think it would work out just fine and I’d add them to whatever soup or stew I was making frozen vs thawing them first!
I have frozen the uncooked noodles with great success! Just like I used to with regular wheat flour noodles.
Awesome, thanks Jessica!
This is SO amazing. Like you say, it’s a weekend project. Is it possible to create this with a lay out of instructions as ‘Day 1, Day 2, etc.’?
I’m so glad you loved it, Christy!! If you wanted to stretch it out over two days, I’d prepare the beef and then cool and refrigerate on day 1. Reheat on the stove while making the noodles on day 2 and then add and cook until the noodles are cooked through. I hope that helps!!
This was solid! I used 2lbs of stew beef. Best part I did the beef in the Instapot using the same instructions as listed in recipe. When it was time to cook – put it for 28 minutes and let it naturally pressure release. Then added store bought noodles. Worked great and will definitely make again.
Love this IP swap!! I’ll have to try it – thank you so much for your feedback and recipe rating, Caitlin!
Amazing! It’s going to be hard not to make this every week!
I’m so glad you loved it!! We made it this weekend too!
I made this today and it is amazing. But, I did a couple of things differently… We don’t need gluten free in our house, so I just used AP flour and it was fine! Also, I wasn’t sure on the temp tolerance of my Dutch oven, so I used my crock pot. After searing the meat and then putting the veggies/sauce together, I put it in the crockpot on high for about 4ish hours. Took the meat out to shred. Put the noodles in and let them cook for about 45 minutes so that it would come back to boiling. Hasn’t thickened yet, so, next time, I’ll make a cornstarch slurry and add it with the noodles.
So glad this still worked out with your modifications, Martie!
I assume that I could make the noodles with all purpose flour (no gluten issues in our family…). But, could this be done in a crock pot? Since the oven is at 300, do it on high?
Hi Martie! I’m not sure if the noodle recipe can be made with AP flour – if you don’t need to eat gluten free, I’d actually use Reames Frozen Egg Noodles! I haven’t made this recipe in the crock pot so I can’t say for sure if it’s compatable!