Craving a wholesome meal that practically cooks itself?
Imagine sinking your fork into tender chunks of beef, enveloped in a savory sauce, all served over a bed of soft noodles. This is the magic of Slow Cooker Beef and Noodles: a hearty comfort meal perfect for any day of the week! Whether you’re rushing to get dinner on the table or just looking for that warm hug in a bowl, this dish checks all the boxes. It’s easy, creamy, and made in one pot!
Why make this recipe
Why bother with takeout when you can whip up this delicious dish with little effort? Here are a few reasons to get excited:
- Easy Cleanup: One skillet, one slow cooker—hello minimal dish duty!
- Affordable Comfort: You’ll impress the family without breaking the bank. Can we get a yay for that?
- Family-Friendly: Who doesn’t like a heaping bowl of beef and noodles? Even the pickiest eaters will come back for seconds.
Ingredients
You don’t need fancy stuff — just these basics!
- 2 pounds beef chuck roast cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 8 ounces egg noodles
- 2 tablespoons cornstarch
- 2 tablespoons water
- Chopped parsley for garnish (optional)
Directions
Let’s get cooking! Follow these steps, and you’ll have a dinner that dreams are made of.
In a large skillet, heat the olive oil over medium-high heat. Add the beef pieces and brown them on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent. Add to the slow cooker.
Pour the beef broth over the beef and onion mixture. Add the sliced carrots, chopped celery, thyme, rosemary, salt, and pepper. Stir to combine.
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the slow cooker to thicken the sauce. Cook for an additional 30 minutes.
Serve the beef mixture over the cooked egg noodles and garnish with chopped parsley if desired.
How to make Slow Cooker Beef and Noodles: A Hearty Comfort Meal (Overview)
Making this meal is as easy as getting comfy on your couch! Start by browning the beef in a skillet—don’t rush this step; that caramelization adds great flavor. Toss in onions and garlic for that aromatic base, then let it all mingle in the slow cooker with broth and veggies. Just cover, set a timer, and go about your day. Pro tip: Don’t skip toasting the garlic— it makes a world of difference!
How to serve Slow Cooker Beef and Noodles: A Hearty Comfort Meal
When it comes to serving, think cozy! Scoop a generous helping of that savory beef mix over your egg noodles. The vibrant carrots and celery create a pop of color that’s bound to catch your eye. Garnish with a sprinkle of parsley for that fresh aroma. Trust me, your kitchen will smell heavenly, and your taste buds will thank you! 😍
How to store Slow Cooker Beef and Noodles: A Hearty Comfort Meal
Got leftovers? Lucky you! This dish keeps well in the fridge for about 3-4 days. Just pop it in an airtight container. For longer storage, go ahead and freeze it for up to 3 months. When it’s time to reheat, just warm it on the stove or in the microwave, adding a splash of broth if it seems a bit dry.
Tips to make Slow Cooker Beef and Noodles: A Hearty Comfort Meal
- Timing is Everything: Plan ahead to let it cook slowly. The low-and-slow method works wonders on tough cuts.
- Ingredient Swaps: Craving something different? Use chicken or mushrooms instead of beef, and feel free to add your favorite veggies.
- Texture Matters: For a thicker sauce, let the slurry simmer a bit longer and feel free to adjust the cornstarch as needed.
Variation
Feeling adventurous? Try adding a splash of red wine to the broth for a richer flavor. Or switch up the herbs: fresh parsley or basil can add a delightful twist! Want it vegan? Opt for jackfruit or mushrooms, swap in vegetable broth, and toss in extra veggies.
FAQs
Can I make this dish ahead of time?
Absolutely! Prepare everything and pop it in the slow cooker in the morning. It’ll be ready for you by dinner.
Can I freeze the leftovers?
Yes! Just be sure to cool it first before transferring to an airtight container.
What can I use instead of egg noodles?
Feel free to swap in whole wheat noodles or even zucchini noodles for a healthier alternative.
📌 Pin this recipe for your next cozy dinner night!
Slow Cooker Beef and Noodles
Ingredients
Main Ingredients
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 1 tablespoon olive oil For browning the beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper
- 8 ounces egg noodles
- 2 tablespoons cornstarch For thickening the sauce
- 2 tablespoons water To create a slurry
- Chopped parsley for garnish Optional
Instructions
Preparation
- In a large skillet, heat the olive oil over medium-high heat. Add the beef pieces and brown them on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.
- In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent. Add to the slow cooker.
- Pour the beef broth over the beef and onion mixture. Add the sliced carrots, chopped celery, thyme, rosemary, salt, and pepper. Stir to combine.
Cooking
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
- About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
- In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the slow cooker to thicken the sauce. Cook for an additional 30 minutes.
Serving
- Serve the beef mixture over the cooked egg noodles and garnish with chopped parsley if desired.
Notes
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