🍲 Slow Cooker Beef & Noodles Recipe
🧂 Ingredients:
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2–2.5 lbs beef stew meat or chuck roast (cut into chunks)
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1 medium onion, diced
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2–3 cloves garlic, minced
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4 cups beef broth (low sodium if preferred)
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1 packet onion soup mix (or 1 tbsp beef bouillon + 1 tsp onion powder)
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1 tsp Worcestershire sauce
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1 tsp dried thyme or Italian seasoning
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Salt and pepper, to taste
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12 oz wide egg noodles
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1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
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Fresh parsley, for garnish (optional)
🔪 Instructions:
1. Prep the beef:
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Season beef with salt and pepper.
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(Optional: Sear beef in a skillet with a bit of oil for extra flavor.)
2. Slow cook the beef:
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Add beef, onion, garlic, beef broth, onion soup mix, Worcestershire sauce, and herbs to your slow cooker.
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Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender.
3. Cook the noodles:
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About 30 minutes before serving, add egg noodles directly into the slow cooker.
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Stir and make sure they’re mostly submerged in the liquid.
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Cook on HIGH for 25–30 minutes, or until noodles are tender.
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Note: You may need to add ½ to 1 extra cup of broth or water if it’s too thick.
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4. Optional thickening:
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If you want a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water, then stir into the slow cooker before adding noodles.
5. Serve:
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Stir, taste, and adjust seasoning.
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Garnish with parsley and serve warm!
📝 Tips:
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This dish is extra delicious served with mashed potatoes or buttered rolls.
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Leftovers can be stored in the fridge up to 4 days and reheat well.
Would you like a creamy version, one made with mushrooms, or a no-egg-noodle/gluten-free option? Let me know and I’ll adjust the recipe for you!