I remember the first time I made Slow Cooker Beef and Noodles. The smell of beef and garlic filled my kitchen, and my family couldn’t wait to dig in. As the hours passed, the flavors melded beautifully, creating a warm, hearty dish that felt like a cozy hug. This recipe means a lot to me because it brings comfort and togetherness, especially on chilly evenings. You can trust that this meal will satisfy anyone at your table. The best part? It’s simply made in a slow cooker, allowing you to spend time with your family while dinner cooks itself.
why make this recipe
Making Slow Cooker Beef and Noodles is a great choice for busy people. It’s easy to prepare, and you can set it and forget it, letting the slow cooker do all the work. This recipe is also flexible; you can add in your favorite veggies or spices. Not only is it filling, but it’s also perfect for meal prepping. Once you try this dish, you’ll find it quickly becomes a family favorite.
how to make Slow Cooker Beef and Noodles
Ingredients:
- 2 to 3 pounds beef chuck roast (900g to 1.4kg)
- 4 cups beef broth (960ml), low sodium preferred
- 12 ounces egg noodles (340g), wide
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour (30g) or cornstarch as substitute
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: 8 ounces sliced mushrooms
- Optional: fresh thyme or rosemary sprigs
- Optional: pinch of red pepper flakes or hot sauce
- Optional: chopped carrots and celery
- Optional: shredded sharp cheddar or parmesan cheese
Directions:
- Cut the chuck roast into large 2-inch chunks.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brown the beef in batches until a crust forms. Set aside.
- Add the butter to the skillet, then sauté the chopped onion and minced garlic until softened and fragrant, about 4-5 minutes.
- Add the tomato paste and Worcestershire sauce to the skillet, stirring to combine.
- Pour 1 cup of beef broth into the skillet to deglaze, scraping the browned bits. Simmer for 1 minute.
- Transfer the browned beef chunks to a slow cooker.
- Pour the onion-garlic-broth mixture over the beef in the slow cooker.
- Add the remaining 3 cups of beef broth, along with salt and pepper. Stir gently to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the beef is fork-tender.
- About 20 minutes before serving, mix the flour with 1/2 cup of cold water to make a slurry.
- Stir the slurry into the slow cooker to thicken the sauce. Replace the lid and cook for the remaining time.
- Cook the egg noodles separately according to package instructions until al dente, about 8 minutes. Drain well.
- Fold the cooked noodles into the slow cooker just before serving. Stir gently to coat the noodles in the gravy.
- Serve hot, optionally garnished with fresh parsley.
how to serve Slow Cooker Beef and Noodles
Serve Slow Cooker Beef and Noodles hot, making sure each bowl has both beef and noodles, all coated in that delicious gravy. You can add a sprinkle of fresh parsley on top for a nice touch. This meal goes well with some crusty bread or a side salad to complete your dinner.
how to store Slow Cooker Beef and Noodles
To store leftovers, let the beef and noodles cool completely. Place them in an airtight container in the fridge. They can be kept for 3 to 4 days. If you want to keep it longer, consider freezing it. Just be sure to defrost it overnight in the fridge before reheating.
tips to make Slow Cooker Beef and Noodles
- Make sure to brown the meat well for extra flavor.
- Feel free to add vegetables like carrots or celery for more nutrition.
- If you prefer a thicker sauce, increase the amount of flour or cornstarch in your slurry.
- Adjust the seasoning to your taste, adding herbs or spices that you enjoy.
variation
You can switch out the egg noodles for other types of pasta or even rice if you prefer. For a lighter version, try using chicken instead of beef — just adjust the cooking time accordingly.
FAQs
Can I use frozen beef for this recipe?
Yes, but it’s best to thaw the beef first for even cooking.
What if I don’t have beef broth?
You can use chicken broth or vegetable broth as an alternative.
Can I make this dish ahead of time?
Absolutely! Prepare it the night before and let it sit in the fridge. Just heat it up in the slow cooker or on the stove before serving.
Slow Cooker Beef and Noodles
Ingredients
Main ingredients
- 2 to 3 pounds beef chuck roast (900g to 1.4kg)
- 4 cups beef broth low sodium preferred
- 12 ounces egg noodles (340g), wide
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour (30g) or cornstarch as substitute
- 2 tablespoons butter
- Salt and pepper to taste
- 8 ounces sliced mushrooms optional
- fresh thyme or rosemary sprigs optional
- pinch of red pepper flakes or hot sauce optional
- chopped carrots and celery optional
- shredded sharp cheddar or parmesan cheese optional
Method
Preparation and Browning
- Cut the chuck roast into large 2-inch chunks.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brown the beef in batches until a crust forms. Set aside.
- Add the butter to the skillet, then sauté the chopped onion and minced garlic until softened and fragrant, about 4-5 minutes.
- Add the tomato paste and Worcestershire sauce to the skillet, stirring to combine.
- Pour 1 cup of beef broth into the skillet to deglaze, scraping the browned bits. Simmer for 1 minute.
Slow Cooking
- Transfer the browned beef chunks to a slow cooker.
- Pour the onion-garlic-broth mixture over the beef in the slow cooker.
- Add the remaining 3 cups of beef broth, along with salt and pepper. Stir gently to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the beef is fork-tender.
Thickening and Serving
- About 20 minutes before serving, mix the flour with 1/2 cup of cold water to make a slurry.
- Stir the slurry into the slow cooker to thicken the sauce. Replace the lid and cook for the remaining time.
- Cook the egg noodles separately according to package instructions until al dente, about 8 minutes. Drain well.
- Fold the cooked noodles into the slow cooker just before serving. Stir gently to coat the noodles in the gravy.
- Serve hot, optionally garnished with fresh parsley.