Slow Cooker Beef and Noodles Recipe

Introduction

This Slow Cooker Beef and Noodles recipe makes a comforting, hearty meal perfect for any day of the week. Tender beef simmered with mushrooms, onions, and egg noodles creates a rich and satisfying dish 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 pepper, then toss the beef cubes in the seasoned flour until coated.
2. Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches until nicely seared on all sides, then transfer them to the slow cooker.
3. Step 3: In the same skillet, cook the chopped onions until golden, about 5 to 7 minutes. Add the minced garlic and cook for another minute. Transfer this mixture to the slow cooker.
4. Step 4: Add the beef broth, sliced mushrooms, and dried thyme to the slow cooker. Stir gently to combine all ingredients.
5. Step 5: Cover 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 heat to LOW and continue cooking for 30 minutes until the noodles are tender.
7. Step 7: Taste and season with additional salt and pepper as needed. Let the dish rest for 5 to 10 minutes before serving to allow flavors to meld.

Tips & Variations

• For extra depth, try adding a splash of Worcestershire sauce or a tablespoon of tomato paste to the broth before slow cooking.
• You can substitute fresh thyme and parsley if available—use about a tablespoon of each and add accordingly.
• Use fresh egg noodles for a quicker cooking time, adjusting the final step as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth or water if the noodles absorb too much liquid. 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 a different cut of beef for this recipe?

Yes, any cut suitable for slow cooking like brisket or bottom round can work, but beef chuck roast is preferred for its tenderness and flavor when slow-cooked.

What if I don’t have a slow cooker?

You can prepare this recipe in a large pot or Dutch oven on the stove over low heat. Brown the beef and onions as directed, then simmer in broth with the mushrooms and thyme for about 2 to 3 hours until the beef is tender. Add noodles near the end and cook until tender.

Slow Cooker Beef and Noodles Recipe

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★★★★★

4.6 from 71 reviews

This Slow Cooker Beef and Noodles recipe delivers tender, flavorful beef chuck roast simmered with mushrooms, onions, garlic, and herbs, served over wide egg noodles. Perfect for a comforting and hearty meal, this dish uses a slow cooker to meld rich flavors and create melt-in-your-mouth beef with minimal hands-on time.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Coating

• 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 Broth

• 1 large yellow onion (chopped)
• 3 cloves garlic (minced)
• 6 cups beef broth
• 8 oz mushrooms (sliced)

Herbs and Pasta

• 2 teaspoons dried thyme
• 12 oz wide egg noodles
• 2 teaspoons dried parsley
• Additional salt and pepper to taste

Instructions

1. Prep the Beef: Pat the beef chuck roast cubes dry using paper towels. In a bowl, combine the all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper, then toss the beef cubes in the seasoned flour mixture until evenly coated.
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, ensuring each piece has a nice brown crust. Transfer the browned beef to the slow cooker.
3. Build the Base: In the same skillet, add the chopped onion and cook over medium heat until golden brown, about 5 to 7 minutes. Add the minced garlic and cook for an additional 1 minute to release aroma. Transfer the onion and garlic mixture to the slow cooker.
4. Add Broth and Mushrooms: Pour in the beef broth, and add the sliced mushrooms along with 2 teaspoons dried thyme to the slow cooker. Stir everything together to combine all ingredients.
5. Slow Cook the Beef: Cover the slow cooker and cook on HIGH for 4 hours, or until the beef is very tender and easy to shred with a fork.
6. Finish the Dish: Add the wide egg noodles and 2 teaspoons of dried parsley to the slow cooker. Reduce the setting to LOW and cook uncovered for an additional 30 minutes, or until the noodles are tender. Season with additional salt and pepper to taste.
7. Rest and Serve: Let the dish rest for 5 to 10 minutes before serving to allow flavors to meld and the noodles to absorb the sauce.

Notes

• For extra richness, use homemade or low-sodium beef broth.
• Feel free to substitute fresh herbs for dried if available, adjusting quantities accordingly.
• If you prefer a thicker sauce, you can stir in a slurry of flour and water during the last 30 minutes of cooking.
• Leftovers store well in the refrigerator for up to 3 days and freeze for up to 2 months.
• Use wide egg noodles for best texture, but other pasta shapes can be substituted if necessary.

Keywords: slow cooker beef, beef and noodles, beef chuck roast recipe, comfort food, slow cooker dinner, beef stew with noodles