You’re both excited and panicked. Friends coming for dinner tonight. You have a million things to get done but you want to make a meal that your company will love. Everyone has been crazy lately so you know comfort food needs to be on the menu. These Beef and Sweet potato noodles recipe will be the star of your dinner party…. the best part? It will look like you’ve cooked all day but its a meal that’s not super labor-intensive!
These Beef and Sweet Potato Noodles are a sure way to satisfying anyone you cook for. The recipe is a slightly tweaked version of my Grandmother’s recipe she made all of the time when I was growing up.
Whenever we would get to her house you could smell the beef simmering on the stovetop and the noodles would be drying on the counter. I’m sure she must have made double the amount of noodles because my brother and I would sneak some (
a LOT of them) before they were cooked.
It’s that crazy time of year with the holidays coming up at full speed ahead combined with all of the end of year activities that keep you moving. This recipe for Beef and Sweet Potato noodles is a tried and true recipe you can count on when you are having company over that will be a crowd favorite every time you make it.
There is something very comforting about this Beef and Sweet Potato Noodles that has meat that literally falls apart it’s so tender. It’s surrounded by homemade sweet potato noodles that absorb some of the sauce while maintaining a firmer texture. The sauce is velvety smooth and packed full of flavors from letting it simmer for a few hours to both reduce the liquid and intensify the flavors.
This meal has never failed anyone who has made it. My grandma’s noodles didn’t have sweet potatoes in them, but I’ve added them to this recipe so that the noodles have a beautiful orange color to them ( you know, wanting to impress your guests and all!)
The sweet potatoes don’t change the wonderful texture of the noodles which is al dente once you cook them. One bite of the noodles and you can just tell that they are homemade. They’re super tender and pure pleasure when taking a bite. I promise you, that bite of homemade noodles will make anyone you make them for extremely happy.
Don’t panic, I know just reading the words homemade noodles just sent some of you into full-blown panic. These noodles are easy and not hard to make at all. They don’t require any special equipment and I promise they are worth the little bit of extra effort!
Points of Interest of Beef and Sweet Potato Noodles:
Easy/Hard: Medium. This recipe for Beef and Sweet Potato Noodles takes a little extra time to make the noodles, but most of the time needed for this recipe is for the meat simmering and breaking down to fork-tender goodness. The noodles are as easy as mixing together and rolling them out to dry.
Cocktail Pairing: I would serve this dish with a red wine. Right now my favorites are any Granacha wines but the beef in this dish is hearty enough you could also go with a cabernet or any substantial red wine.
Make-Ahead? This dish could be made ahead partially. You could prepare the beef overnight in a crockpot, or make it a day or two in advance and just rewarm it. You need to make the noodles on the day you are serving them. Both the mixing of the noodles up from scratch and boiling them right before serving. While you can eat the leftovers if there are any, the noodles are better if made right before eating them!
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The verdict on this recipe for Beef and Sweet Potato Noodles for the company I made it for? Two of my guests asked for some leftovers to have for the next day. And a few days later I got a couple of phone calls asking for the recipe! It’s a great feeling when you know your guests enjoyed the meal so much they want to make it for themselves!
- 6-8 lb beef chuck roast
- 10 cups water
- 4 carrots
- 3 celery stalks
- 1 onion
- 3 cloves garlic minced
- Salt and pepper to taste
- 3 cups Flour
- 3 eggs
- 1 teaspoon salt
- 8 ounces sweet potato, baked and skin removed
- Pat dry roast and then generously season with salt and pepper.
- Heat a dutch oven or heavy bottomed stock pot to high, place 1 tablespoon of olive oil in bottom of pan.
- Sear seasoned roast so that it is brown on all sides.
- Add carrots, celery, onions, garlic around the roast. Add water and bring to a boil. Once water is at a boil reduce heat to a low simmer.
- Cover with lid and allow to cook for 2-3 hours until meat is fork tender and it falls apart when cut into.
- Using a slotted spoon to remove onions, celery, garlic and carrots and discard.
- While beef is cooking,you will make the noodles.
- Beat eggs (removed from the shell) and the salt in a mixer.
- Add flour and sweet potatoes all at once and mix. This will be very thick.
- Roll out dough to 1/8" on a heavily floured board or a heavily floured piece of parchment paper.
- Allow to set and dry for 1 hour.
- You will need to flip the dough at least once during the hour of drying.
- Then you will cut the noodles in half 4 times and then cut strips 1/4" thick.
- Then take your fingers and spread the noodles out over the board/paper and let dry until it is ready to be boiled.
- Once the meat is fork tender and the vegetables have been removed, using a fork, pull the beef into small bite sized pieces.
- Bring the liquid back to a boil, add noodles and cook for 5-6 minutes. Fresh made pasta cooks faster than dried store-bought, but taste test it if you are concerned that is not enough time.
- Serve in a bowl with plenty of broth with beef and noodles.
Serving Size:8 servings
Amount Per Serving: Calories: 519Carbohydrates: 16gFiber: 3gSugar: 5gProtein: 45g
Did you see the beautiful white Dutch Oven pictured in this post? It’s from Marquette Castings. They are a company out of Michigan, USA who has really researched what makes great cast iron cooking. I loved this pan and have used it in at least 7 different recipes since getting it. The sides are straight up which means my whole roast fit in there without being smashed in. Cast Iron heats so evenly and you can really tell when you see how your recipe comes out. Did I mention what a breeze it was to clean up? The inside is smooth so after letting the pan cool, I ran some water in it while I picked up the rest of the kitchen. I simply used soap and a sponge and it was done in minutes. I also really liked the lid. It has a screw in the center so you can balance the lid to have your food only partially covered while simmering. It’s a small thing, but it shows how much care Marquette Castings took in creating their products. Check out their website to see all of the products they are offering.
**** I did get the Dutch Oven to try in my cooking with no obligation to do anything in return for it. I was so happy with their product I wanted to share how you could get their Cast Iron Products if you wished.