Can I use a different cut of beef?

Yes. Round or sirloin works too, though chuck gives the richest flavor.

How do I prevent mushy noodles?

Add noodles at the end and cook only until tender. They’ll keep softening in the hot broth.

Can this be made ahead or frozen?

Yes. Store leftovers for up to 3 days or freeze the beef mixture (without noodles) for up to 3 months.

What meat is best for beef and noodles?

Chuck roast is ideal. It becomes fork-tender and flavorful after slow cooking.

Does beef go with noodles?

Absolutely. The beef broth coats the noodles beautifully, creating a cozy, homestyle texture.

What spices enhance beef and noodles flavor?

Thyme, garlic, and black pepper deepen the flavor. You can also add a pinch of paprika or Worcestershire sauce.

Can I cook noodles in a slow cooker?

Yes, but only toward the end to avoid overcooking.

Slow Cooker Beef and Noodles | Easy Comfort Recipe

Description

Slow Cooker Beef and Noodles delivers tender chuck roast, silky egg noodles, and a savory, thyme-scented broth. Brown the beef for deep flavor, then let the cooker do the work. This cozy bowl tastes like home on a busy weeknight.

Ingredients

Scale

Beef base

2 lb beef chuck roast, trimmed and cut into 1.5 inch cubes

1/4 cup all-purpose flour

1 tsp kosher salt

1/2 tsp black pepper

1/4 cup neutral oil

Flavor base

1 large yellow onion, chopped

3 garlic cloves, minced

6 cups low-sodium beef broth

8 oz cremini mushrooms, sliced (optional)

2 tsp dried thyme

Finishers

12 oz wide egg noodles

2 tsp chopped fresh parsley

Extra salt and pepper, to taste

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Instructions

1. Pat beef dry. In a bowl, mix flour, salt, and pepper; toss beef to coat.

2. Heat oil in a large skillet over medium-high. Brown beef in batches, 3 to 4 minutes per side; transfer to slow cooker.

3. In the same skillet, sauté onion until golden, about 5 minutes. Add garlic and cook 1 minute.

4. Deglaze pan with 1 cup broth, scraping up browned bits; pour into slow cooker.

5. Add remaining broth, mushrooms, and thyme. Stir to combine.

6. Cover and cook on HIGH 4 hours or LOW 7 to 8 hours, until beef is fork-tender.

7. Stir in egg noodles and parsley. Switch to LOW and cook 25 to 35 minutes, until noodles are just tender.

8. Season to taste. Let stand 5 minutes to thicken before serving.

Notes

Use a 5 to 6 quart slow cooker.

For deeper flavor, add 1 tbsp Worcestershire sauce and 1 tsp paprika with the broth.

To avoid soft noodles, boil them separately and stir in just before serving.

If the sauce seems thin, uncover and let stand 5 to 10 minutes to thicken.

Make ahead: cool and refrigerate up to 3 days. Reheat gently with a splash of broth.

Freezer tip: freeze beef and sauce without noodles up to 3 months. Add fresh cooked noodles after reheating.

Salt levels vary by broth; taste and adjust at the end.

Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 480
Sugar: 3
Sodium: 820
Fat: 18
Saturated Fat: 6
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 48
Fiber: 3
Protein: 33
Cholesterol: 105