Slow-Cooked Beef and Egg Noodles with Carrots and Potatoes in Foil Pans

Slow-Cooked Beef and Egg Noodles with Carrots and Potatoes in Foil Pans

This is a hearty, comforting meal that’s especially convenient when you want to prepare several foil pans ahead of time. The beef becomes tender while the carrots and potatoes soak up the savory sauce, with egg noodles added toward the end.

Ingredients

For about 6 servings:

• 2 lb (900 g) beef chuck or stewing beef, cut into chunks

• 1 lb (450 g) egg noodles

• 4 medium potatoes, peeled and cubed

• 4 carrots, sliced

• 1 large onion, chopped

• 3 cloves garlic, minced

• 4 cups (950 ml) beef broth

• 1 can (10.5 oz / 300 g) condensed cream of mushroom soup

• 2 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp paprika

• 1 tsp black pepper

• 1–1½ tsp salt, or to taste

• 2 tbsp cooking oil

• Chopped parsley, optional

Preparation

1. Brown the Beef

Heat the oil in a large skillet or Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown it in batches.

You don’t need to cook it through—the goal is simply to develop a flavorful crust.

2. Prepare the Sauce

Add the onion and garlic to the same pan and cook for 2–3 minutes.

Stir in the beef broth, cream of mushroom soup, Worcestershire sauce, thyme, and paprika. Mix until smooth.

3. Assemble the Foil Pans

Divide the beef, carrots, and potatoes between foil baking pans.

Pour the sauce evenly over the ingredients.

Cover each pan tightly with aluminum foil.

4. Slow Cook

For the best texture, cook the beef mixture at approximately 325°F (165°C) for 2½–3½ hours, or until the beef is very tender and the potatoes and carrots are cooked through.

Check the pans periodically. Cooking time will depend on the size of the beef pieces and the depth of the pans.

5. Add the Egg Noodles

Cook unless you’ve specifically adjusted the liquid and cooking method for them; they can absorb too much liquid and the egg noodles separately according to the package directions, preferably until just tender.

Drain them and stir them into the cooked beef mixture.

Don’t add dry egg noodles at the beginning unless you’ve specifically adjusted the liquid and cooking method for them; they can absorb too much liquid and become mushy.

For Make-Ahead Foil Pans

If you’re preparing these for later:

1. Cook the beef, carrots, and potatoes until tender.

2. Cool the food promptly.

3. Store the cooked noodles separately if possible.

4. Refrigerate the covered pans.

5. Add the noodles when reheating.

For food safety, don’t leave cooked food sitting at room temperature for extended periods.

Optional Finishing Touch

Add a little chopped parsley before serving. For extra richness, you can also stir in a small knob of butter or a splash of cream just before serving.

Result: tender savory beef, soft vegetables, flavorful gravy, and buttery egg noodles—a filling meal that’s easy to portion into individual foil pans.