Slow Cooker Beef and Noodles
A hearty comfort meal with tender beef chunks in a savory sauce served over soft noodles, perfect for any day of the week.
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
This dish keeps well in the fridge for about 3-4 days and can be frozen for up to 3 months. When reheating, add a splash of broth if it seems dry. Try adding a splash of red wine for additional flavor or switch up the herbs for a delightful twist.