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
Units
Scale
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
