If you’re in the mood for comfort food that practically cooks itself, you’re going to fall in love with Slow Cooker Beef and Noodles. Imagine tender chunks of beef simmered to absolute perfection with savory onions, earthy mushrooms, and hearty egg noodles—all in one cozy bowl. This satisfying dish will fill your kitchen with the most mouthwatering aroma, and makes weeknights easy, delicious, and downright irresistible!
Why You’ll Love This Recipe
- Ultimate Comfort Food: Every spoonful delivers the nostalgic flavors of slow-cooked beef mingling with buttery noodles for a delicious, hearty meal.
- Hands-Off Cooking: The slow cooker does the heavy lifting, leaving you free to enjoy your day while dinner simmers away.
- Family-Approved & Crowd-Pleasing: This generous recipe feeds a crowd and wins over even picky eaters—perfect for gatherings or busy evenings.
- Make-Ahead Friendly: Leftovers taste just as rich and satisfying, so it’s ideal for meal-prepping or next-day lunches.
Ingredients You’ll Need
What I love about Slow Cooker Beef and Noodles is that every ingredient matters—each one builds depth, warmth, and texture. Let’s break down the essentials so you know exactly what makes this dish so special, and pick up a few tips along the way!
- Boneless Beef Chuck Roast (2 lb., or beef stew meat): This cut turns fall-apart tender after hours in the slow cooker and imparts a beefy richness that’s unbeatable.
- All-Purpose Flour: Tossing the beef cubes in flour gives the stew body and a subtle, silky thickness.
- Salt & Black Pepper: Don’t skimp here—seasoning the meat early boosts flavor from the inside out.
- Vegetable Oil: Essential for searing the beef; helps lock in juicy flavor and develops that crave-worthy fond.
- Yellow Onion: Chopped and sautéed, onions add a sweet base that sweetens as they cook down.
- Garlic Cloves: Just a touch of minced garlic takes the savory depth to the next level!
- Beef Broth: The soul of your broth—go for low-sodium if you want more control over seasoning.
- Sliced Mushrooms: They soften beautifully and add earthy flavor; omit if you’re not a mushroom fan.
- Dried Thyme: This herby whisper elevates everything—don’t skip it.
- Wide Egg Noodles: Classic and super absorbent, they soak up every bit of flavor at the end.
- Dried Parsley: A pop of green and fresh herbal flavor stirred in at the finish.
- Salt and Pepper to Taste: A final sprinkle for perfectly seasoned bliss in every bite.
Variations
This Slow Cooker Beef and Noodles recipe loves to play dress-up! It’s easy to tweak to suit your tastes or diet, so don’t hesitate to get creative with swaps or add-ins—the possibilities are almost endless.
- Swap the Mushrooms: Not a fan? You can substitute diced carrots or celery, or leave them out entirely for a kid-friendlier version.
- Try Different Noodles: If you have fettuccine or rotini on hand, go ahead and use them—just adjust cook time as needed.
- Make It Creamy: Stir in a splash of heavy cream or a dollop of sour cream just before serving for a rich, luxurious sauce.
- Go Gluten-Free: Use all-purpose gluten-free flour and swap the egg noodles for your favorite gluten-free variety.
- Herb Lovers’ Edition: Finish with fresh chopped herbs (like rosemary or chives) for a punch of brightness.
How to Make Slow Cooker Beef and Noodles
Step 1: Brown the Beef
Start by patting your chuck roast dry, trimming excess fat, and cutting it into bite-sized cubes. Toss the cubes with flour—this helps thicken the sauce later and gives the beef a gorgeous crust. In a large Dutch oven, heat the vegetable oil over medium-high heat and add the meat, seasoning with salt and pepper. Sear until beautifully browned on every side, then transfer the meat to a plate. Don’t rush this step; browning delivers big flavor!
Step 2: Sauté the Aromatics
With the same pan still hot, add your chopped onion and cook over medium until translucent and just starting to caramelize—about 5 to 7 minutes. Sprinkle in the minced garlic, letting it cook for just a minute until fragrant but not burnt. This step infuses the oil (and the entire dish) with layers of savory, irresistible flavor.
Step 3: Slow Cook to Perfection
Now comes the slow cooker magic! Turn it on high, and add your golden beef, sautéed onions and garlic, beef broth, sliced mushrooms, and dried thyme. Stir to combine. Cover and cook for 4 hours, letting the beef become melt-in-your-mouth tender while the broth transforms into liquid gold.
Step 4: Add the Noodles & Finish
When your kitchen smells amazing and the beef is fork-tender, turn your slow cooker to low. Add the uncooked egg noodles and parsley, stirring gently to submerge the noodles. Cook for 30 minutes, stirring halfway through, until the noodles are cooked through but still toothsome. Taste and season with extra salt and pepper, then ladle into big bowls for serving.
Pro Tips for Making Slow Cooker Beef and Noodles
- Sear for Big Flavor: Don’t skip browning the beef—those crispy, caramelized edges are where the best savory flavors begin.
- Broth Boost: If you want extra richness, replace part of the beef broth with a good splash of red wine or a tablespoon of Worcestershire sauce.
- Perfect Noodle Texture: Add the noodles only at the end; leaving them too long will make them mushy, so watch closely for that just-right softness.
- Customize the Veggies: Feel free to toss in extra carrots, peas, or even spinach during the last 30 minutes for pops of color and added nutrition.
How to Serve Slow Cooker Beef and Noodles
Garnishes
Freshly chopped parsley is the classic finishing touch, adding a pop of color and brightness to every bowl. For a cozy, homey vibe, try a dusting of freshly cracked pepper, a sprinkle of flaky salt, or even a little grated Parmesan if you’re feeling indulgent. Each little flourish makes the dish feel instantly elevated and extra comforting.
Side Dishes
Slow Cooker Beef and Noodles shines all on its own, but for a heartier meal, pair it with a crisp green salad, roasted vegetables, or a loaf of warm crusty bread. Steamed green beans, buttered peas, or even classic coleslaw make wonderful, grounding sides that balance the richness of the main course.
Creative Ways to Present
Try serving each portion in individual soup crocks or deep mugs for a cozy, farmhouse feel. For family-style gatherings, ladle the beef and noodles onto a big, deep platter, give it a sprinkle of herbs, and let everyone dig in. If you’re feeling playful, serve it over creamy mashed potatoes for the ultimate comfort mash-up!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Slow Cooker Beef and Noodles into airtight containers and refrigerate for up to 4 days. The flavors are even more developed the next day, making leftovers a welcomed treat for fuss-free lunches or quick weeknight dinners!
Freezing
This dish freezes beautifully! Let it cool completely, then store in freezer-safe containers or zip bags for up to three months. For best results, slightly undercook the noodles before freezing—they’ll soak up a bit more broth when reheated, so this helps keep them from getting mushy.
Reheating
Gently reheat leftovers on the stove over medium-low heat, adding a splash of beef broth or water to loosen it up. You can also microwave individual servings in short bursts, stirring halfway through for even heating. Aim to warm it until piping hot but not boiling, to keep the beef tender and the noodles just right.
FAQs
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Can I use a different cut of beef for Slow Cooker Beef and Noodles?
Absolutely! While boneless chuck roast is ideal for its marbling and tenderness after long, slow cooking, you can also use pre-cut stew beef or even brisket if you have it on hand. Just make sure to trim any excess fat for best results.
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Do I have to brown the beef before adding it to the slow cooker?
Browning the beef isn’t strictly required, but I highly recommend it! The extra step adds a deeper, richer flavor to Slow Cooker Beef and Noodles that you just can’t get otherwise. If short on time, you can skip, but your broth may not be as robust.
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Can I prepare Slow Cooker Beef and Noodles the night before?
Yes! You can prep and brown the beef and sauté the onions and garlic a day ahead. Refrigerate them separately, then assemble in the slow cooker the next day. Just wait to add the noodles until the end so they don’t overcook.
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How do I prevent the noodles from becoming too soft?
Add the uncooked noodles only in the final 30 minutes of cooking and check them a couple of times—they should be just tender and not mushy. Giving them a good stir halfway helps ensure they cook evenly!
Final Thoughts
There’s a reason Slow Cooker Beef and Noodles is an all-time favorite in my kitchen—it’s as effortless as it is comforting, and every bite feels like a warm hug. Give this recipe a try, make it your own, and watch it become a staple in your weekly dinner rotation. I can’t wait to hear how it brings a smile (and satisfied bellies!) to your table.
PrintSlow Cooker Beef and Noodles Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and hearty slow cooker beef and noodles recipe that is perfect for a cozy family dinner. Tender chunks of beef, savory mushrooms, and flavorful broth come together with wide egg noodles for a satisfying meal.
Ingredients
For the Beef:
- 1 2 lb. boneless beef chuck roast, trimmed of fat and cut into small cubes (or 2 lbs. beef stew meat, cubed)
- 1/4 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup vegetable oil
For the Noodles:
- 12 oz. wide egg noodles
- 2 tsp. dried parsley
- Salt and pepper, to taste
Other Ingredients:
- 1 cup yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 8 oz. sliced mushrooms
- 2 tsp. dried thyme
Instructions
- Prepare the Beef: Pat the roast dry with a paper towel. Trim the fat and cut into small cubes. Place the flour in a medium bowl. Toss the cubes in the flour.
- Brown the Beef: In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the meat and season with the salt and pepper. Brown the meat on all sides. Remove the meat from the pan to a plate. Set aside.
- Cook the Onions: Add the onions to the pan and cook over medium heat until tender and lightly browned, about 5-7 minutes. Add the garlic and continue to cook for one more minute.
- Slow Cooker Time: Turn the slow cooker onto high and add the meat, onions, beef broth, mushrooms, and thyme. Cook for 4 hours or until the meat is tender. Then turn the slow cooker to low and add the uncooked egg noodles and parsley. Cook for an additional 30 minutes. Season with salt and pepper and serve immediately in bowls.
Notes
- I like to use a boneless chuck roast for this recipe, but you could also use beef stew meat.
- If you’re not a fan of mushrooms, you can omit them from the recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg