Slow Cooker Beef and Noodles Recipe

Introduction

Slow Cooker Beef and Noodles is a comforting and hearty dish perfect for cozy dinners. Tender beef simmered with mushrooms, herbs, and wide egg noodles creates a rich and satisfying meal that’s easy to prepare and full of flavor.

Ingredients

• 2 lbs beef chuck roast (trimmed and cubed)
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 large yellow onion (chopped)
• 3 cloves garlic (minced)
• 6 cups beef broth
• 8 oz mushrooms (sliced)
• 2 teaspoons dried thyme
• 12 oz wide egg noodles
• 2 teaspoons dried parsley
• Additional salt and pepper to taste

Instructions

1. Step 1: Pat the beef cubes dry with paper towels. In a bowl, combine the flour, salt, and black pepper, then toss the beef in the seasoned flour until evenly coated.
2. Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef in batches until all sides are seared, then transfer the browned beef to the slow cooker.
3. Step 3: In the same skillet, cook the chopped onions over medium heat until golden, about 5 to 7 minutes. Add the minced garlic and cook for an additional minute.
4. Step 4: Transfer the cooked onions and garlic to the slow cooker. Add the beef broth, sliced mushrooms, and dried thyme. Stir everything to combine.
5. Step 5: Cover the slow cooker and cook on HIGH for 4 hours, or until the beef is very tender.
6. Step 6: Add the wide egg noodles and dried parsley to the slow cooker. Reduce the setting to LOW and cook for another 30 minutes, until the noodles are tender.
7. Step 7: Taste and season with additional salt and pepper as desired before serving.

Tips & Variations

• For extra richness, add a splash of red wine to the broth before slow cooking.
• Use fresh herbs instead of dried for a brighter flavor.
• Swap mushrooms for your favorite variety like cremini or portobello for different textures.
• If you prefer thicker gravy, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little broth or water if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cuts of beef for this recipe?

Yes, other tough cuts like brisket or short ribs work well because they become tender during slow cooking. Just ensure the meat is cut into cubes for even cooking.

Can I make this recipe in a regular pot instead of a slow cooker?

Absolutely. Brown the beef and sauté the aromatics as directed, then simmer the mixture in a covered pot over low heat for about 2 to 3 hours until the meat is tender. Add noodles in the last 15-20 minutes.

Slow Cooker Beef and Noodles Recipe

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4.7 from 101 reviews

This Slow Cooker Beef and Noodles recipe features tender chunks of beef chuck roast simmered in a flavorful broth with mushrooms, onions, and herbs until perfectly cooked. Wide egg noodles are added towards the end to soak up the rich, savory sauce, creating a comforting and hearty meal that’s easy to prepare in your slow cooker.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Beef and Seasoning

• 2 lbs beef chuck roast, trimmed and cubed
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil

Vegetables and Herbs

• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 teaspoons dried thyme
• 2 teaspoons dried parsley

Liquids and Noodles

• 6 cups beef broth
• 12 oz wide egg noodles
• Additional salt and pepper to taste

Instructions

1. Prep the Beef: Pat the beef cubes dry with paper towels to ensure good browning. In a bowl, mix the flour, salt, and black pepper, then toss the beef cubes in this seasoned flour mixture to coat evenly.
2. Brown the Meat: Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches to avoid overcrowding the pan, ensuring each side is nicely seared. Transfer the browned beef to the slow cooker.
3. Build the Base: In the same skillet, cook the chopped onions until golden and translucent, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant. Transfer the onion and garlic mixture to the slow cooker.
4. Add Broth and Herbs: Pour in the beef broth, then add the sliced mushrooms and dried thyme to the slow cooker. Stir all the ingredients to combine well.
5. Slow Cook: Cover and cook on HIGH for 4 hours, or until the beef is very tender and easy to shred with a fork.
6. Finish with Noodles: Add the wide egg noodles and dried parsley to the slow cooker. Reduce the heat to LOW and cook for an additional 30 minutes until the noodles are tender.
7. Season and Serve: Taste the stew and season with additional salt and pepper as needed. Stir well and serve hot for a comforting meal.

Notes

• For a thicker sauce, you can mash some of the beef and noodles against the side of the slow cooker and stir to create a thicker consistency.
• Use wide egg noodles for best texture; thinner noodles may become mushy.
• Feel free to add your favorite vegetables such as carrots or celery for extra flavor and nutrition.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: slow cooker beef, beef stew, beef and noodles, comfort food, slow cooked beef, easy beef recipe