This hearty dish brings together tender beef chunks, savory broth, and wide egg noodles, all simmered to perfection in a slow cooker. It's a comforting meal that fills the kitchen with an inviting aroma, making it perfect for family dinners or cozy gatherings.

Why You’ll Love This Recipe

I appreciate how this recipe combines simplicity with rich flavors. Browning the beef before slow cooking enhances its depth, while the slow simmer allows the meat to become melt-in-your-mouth tender. The addition of mushrooms and herbs infuses the broth with earthy notes, and the egg noodles absorb all the deliciousness, creating a satisfying one-pot meal.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef:

2 lbs beef chuck roast, trimmed and cubed
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
¼ cup vegetable oil

For the Base:

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

Directions

Prepare the Beef: I start by patting the beef dry with paper towels. Then, I combine the flour, salt, and pepper in a bowl and toss the beef cubes in this mixture until they're well-coated.
Brown the Beef: In a large skillet over medium-high heat, I heat the vegetable oil. I brown the beef in batches, ensuring each piece gets a nice sear, then transfer them to the slow cooker.
Sauté Aromatics: Using the same skillet, I cook the chopped onions until they're golden, which takes about 5-7 minutes. I add the minced garlic and cook for an additional minute before transferring the mixture to the slow cooker.
Assemble the Base: I add the beef broth, sliced mushrooms, and dried thyme to the slow cooker, stirring everything to combine.
Slow Cook: I cover the slow cooker and cook on high for 4 hours, allowing the beef to become tender.
Add Noodles and Finish: After 4 hours, I add the wide egg noodles and dried parsley to the slow cooker. I reduce the heat to low and cook for an additional 30 minutes, or until the noodles are tender. I season with additional salt and pepper to taste, then let the dish rest for 5-10 minutes before serving.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
Servings: 8

Variations

Mushroom-Free: If mushrooms aren't to your liking, I simply omit them without compromising the dish's flavor.
Creamy Version: For a creamier texture, I stir in a dollop of sour cream or a splash of heavy cream just before serving.
Spicy Kick: To add some heat, I include a pinch of red pepper flakes or a dash of hot sauce to the broth.
Herb Substitutions: If I don't have dried thyme, I use Italian seasoning or a mix of dried basil and oregano for a different flavor profile.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, I warm the desired portion in a saucepan over medium heat, adding a splash of beef broth or water if needed to loosen the sauce. Alternatively, I microwave individual servings, stirring halfway through to ensure even heating.

FAQs

What type of beef is best for this recipe?

I prefer using beef chuck roast because its marbling breaks down during slow cooking, resulting in tender, flavorful meat. However, pre-cut stew meat is a convenient alternative.

Can I cook the noodles separately?

Yes, I can cook the egg noodles separately according to the package instructions and stir them into the beef mixture just before serving. This method helps prevent the noodles from becoming overly soft.

Is it necessary to brown the beef before slow cooking?

While it's not strictly necessary, I find that browning the beef adds a depth of flavor that enhances the overall dish. It creates a rich, savory base that's worth the extra step.

Can I freeze this dish?

I can freeze the beef and broth mixture without the noodles in an airtight container for up to 3 months. When ready to eat, I thaw it in the refrigerator overnight, reheat it, and cook fresh noodles to add before serving.

What sides pair well with this dish?

I enjoy serving this hearty meal with crusty sourdough bread, a simple green salad, or steamed green beans to complement the rich flavors.

Conclusion

This Slow Cooker Beef and Noodles recipe is a comforting, flavorful dish that's perfect for any occasion. Its rich broth, tender beef, and satisfying noodles make it a family favorite in my household. I appreciate how easy it is to prepare, and the leftovers are just as delicious the next day. It's a go-to recipe that brings warmth and comfort to the table.

Slow Cooker Beef and Noodles

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Author: Sue
Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
Yield: 8 servings
Category: Main Course
Method: Slow Cooker
Cuisine: American
Diet: Halal

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Description

A hearty and comforting slow cooker dish featuring tender beef chunks, savory broth, and wide egg noodles, perfect for family dinners or cozy gatherings.

Instructions

Pat the beef dry with paper towels. Combine the flour, salt, and pepper in a bowl and toss the beef cubes until well-coated.
In a large skillet over medium-high heat, heat the vegetable oil. Brown the beef in batches and transfer to the slow cooker.
Using the same skillet, cook the chopped onions until golden, about 5-7 minutes. Add the garlic and cook for another minute, then transfer to the slow cooker.
Add the beef broth, mushrooms, and dried thyme to the slow cooker and stir to combine.
Cover and cook on high for 4 hours until the beef is tender.
Add the egg noodles and dried parsley. Reduce heat to low and cook for 30 minutes or until noodles are tender.
Season with additional salt and pepper to taste. Let rest for 5-10 minutes before serving.