Uzbek-Style Beef Noodle Stew
Incredibly aromatic, amazingly tasty, and very hearty! Uzbek-Style Beef Noodle Stew is a versatile dish. It can be served as a soup or as noodles with a delicious meat gravy. You can use whatever vegetables and herbs you have available.
Updated : 21 July, 2026
Easy
More than 1 hour.
Ingredients
Dough
500 grams
Wheat flour
1
Eggs
0.5 teaspoon
Salt
200 milliliters
Water
2 tablespoon
Vegetable oil
Sauce
600 grams
Beef fillet
1
Onions
1
Carrot
3
Tomato
1
Potato
1
Bell pepper
1
Turnip
4
Garlic
2 tablespoon
Tomato paste
1 tablespoon
Wheat flour
to taste
Salt
to taste
Pepper
to taste
Cilantro, coriander
to taste
Basil
to taste
Dill
50 milliliters
Vegetable oil
500 milliliters
Water
Boiling
2 liter
Water
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Uzbek-style beef noodle stew? Prepare the necessary ingredients for the noodle dough. All ingredients should be at room temperature.
Step 2
Sift the flour into a wide bowl.
Step 3
Make a well in the flour and crack the egg into it. Add the salt to 1 cup of cooled boiled water and stir until completely dissolved. Pour the salted water into the flour and knead the dough, first in the bowl and then on the table. You may need a little more flour than stated.
Step 4
Lightly grease the table and your hands with vegetable oil and knead the dough until smooth. The finished dough should not stick to your hands. It should not be tough, but fairly soft and elastic. Gather the dough into a ball, wrap it in a bag, and put it in the refrigerator for at least 30 minutes, preferably 1 hour.
Step 5
After the specified time, take the dough out of the refrigerator and press it with your hands into an even rectangular sheet about 2 cm / 0.8 inch thick. Cut the sheet into strips 1.5–2 cm / 0.6–0.8 inch wide. To make it easier to work, lightly grease the table surface, your hands, and the dough with oil. Cover all the dough with plastic wrap and take the cut strips one at a time.
Step 6
Roll each strip of dough with your hands on the table into a long rope about as thick as your little finger. The dough is very soft and elastic, easy to work with, and does not tear. Arrange the stretched and twisted dough in a spiral on a plate. Grease the bottom of the plate, and then the top of the dough, with vegetable oil. Cover the spiral with plastic wrap and leave it on the table for 30 minutes. I needed several plates, because the dough should be arranged in a single layer.
Step 7
Pour water into a pot and place it over heat. Add a little salt, as you would for regular pasta. Pass a stretched strip of dough through your fingers, pulling it even thinner and longer. Wind the dough around your hands like yarn, then gently pull your hands apart several times with smooth jerks and lightly slap the dough against the table. The noodles magically stretch thinly and fall onto the table. The dough must be well greased so the thin strips do not stick together.
Step 8
Cook the finished thin and very long noodles immediately in vigorously boiling water for just 2–3 minutes, stirring constantly. Drain the noodles in a colander, rinse under cold water, and let the water drain.
Step 9
Transfer the rinsed noodles to a large bowl, drizzle with a little vegetable oil, and mix. Prepare all the noodles this way. Before serving, they will need to be warmed by pouring boiling water over them. The noodles can be made in advance and stored in the refrigerator, or prepared right before making the gravy, as is often done in Uzbek cooking. If you do not want to make the noodles yourself, you can boil ready-made store-bought ones.
Step 10
Prepare the ingredients for the meat gravy. Traditionally, lamb or beef is used. The vegetables can vary: besides the traditional onion, garlic, carrot, tomatoes, and potatoes, you can add eggplant, zucchini, turnip, radish, green beans, small radishes, bell pepper, or hot pepper. Herbs and seasonings are essential.
Step 11
The gravy cooks very quickly at the beginning, so all spices and ingredients should be prepared, washed, peeled if needed, and chopped in advance. Rinse the meat, dry it, and cut into medium cubes. Cut the potatoes and tomatoes the same way. Cut the turnip and onion into smaller cubes. Cut the pepper into medium rectangles, about the size of a little-finger segment, and cut the carrot into thin sticks of a similar length. Slice the garlic into thin rings. Rinse and chop the herbs.
Step 12
Heat a heavy pot over high heat, heat the oil in it well, and fry the meat until a golden crust appears. To keep the oil hot, add the meat in several batches. Add salt, pepper, meat spices, and garlic. Do not forget to stir occasionally.
Step 13
Then add the onion, followed by the carrot. Everything fries very quickly.
Step 14
Reduce the heat to medium and add the bell pepper. The pepper can be any color.
Step 15
Add the tomatoes and mix.
Step 16
Add the tomato paste and mix so it is evenly distributed. The paste gives more intense color and flavor, especially if the tomatoes are winter tomatoes.
Step 17
Then add the potatoes and turnip.
Step 18
Add 1 heaping tablespoon of flour and quickly mix everything thoroughly.
Step 19
Add plain room-temperature water. It should cover the ingredients by about two fingers; this will give a medium-thick gravy. Or add more water, and then the dish can be served as a soup. Reduce the heat to low and leave to stew until the potatoes are cooked, about 20–30 minutes. At the end, add the herbs, turn off the heat, and let the dish stand for about 15 minutes. Homemade Uzbek-style beef noodle stew is ready.
Step 20
Traditionally, this dish is served in a large bowl. Put a handful of noodles on the bottom, add the vegetables and meat on top, pour in the desired amount of gravy, and be sure to sprinkle with fresh herbs. Enjoy!
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