When you’re craving a hearty, satisfying meal that practically cooks itself, look no further than this Slow Cooker Beef and Noodles recipe. This easy dump-and-go dish delivers tender, flavorful beef and perfectly cooked noodles in a rich sauce, making it a weeknight dinner hero you’ll reach for again and again.
Key Ingredients for Slow Cooker Beef and Noodles:
- 1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (about 1 medium onion)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 12 oz wide egg noodles (or your favorite pasta shape)
- Fresh parsley, chopped, for garnish (optional)
- Sour cream or a dollop of Greek yogurt, for serving (optional)
How to Make Slow Cooker Beef and Noodles:
This Slow Cooker Beef and Noodles recipe is a dream for busy cooks, requiring minimal prep for maximum flavor. Imagine fork-tender beef infused with savory herbs, swimming in a luscious, velvety sauce. With just a few simple steps and about 15 minutes of hands-on time, you’ll have a deeply satisfying meal ready to comfort your entire family.
Step-by-Step Instructions:
- Sear the Beef (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Add the cubed beef in a single layer (work in batches if necessary) and sear for 1-2 minutes per side until nicely browned. This step adds an extra layer of flavor and helps develop a better texture for your beef. Transfer the seared beef to your slow cooker.
- Add Aromatics and Seasonings: To the slow cooker, add the chopped yellow onion, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Stir gently to combine with the beef.
- Pour in Liquids: Add the beef broth and Worcestershire sauce to the slow cooker. Stir everything together well.
- Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is fork-tender and easily shreds with a fork.
- Prepare the Noodles: About 30 minutes before the beef is finished cooking, prepare your egg noodles according to package directions. Drain them well and set aside.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water until smooth. This creates a slurry that will thicken your sauce.
- Incorporate the Slurry: Once the beef is tender, carefully remove it from the slow cooker using a slotted spoon and set it aside in a bowl. Turn the slow cooker to HIGH (if it wasn’t already). Stir the cornstarch slurry into the liquid remaining in the slow cooker. Let it simmer, uncovered, for about 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Combine and Serve: Return the tender beef to the thickened sauce in the slow cooker. Add the drained cooked noodles. Stir gently to coat the noodles and beef in the luscious sauce.
- Garnish and Enjoy: Serve the Slow Cooker Beef and Noodles hot, garnished with fresh chopped parsley and a dollop of sour cream or Greek yogurt, if desired.
Why You’ll Love This Slow Cooker Beef and Noodles:
This Slow Cooker Beef and Noodles reigns supreme as the ultimate cozy weeknight meal, boasting fork-tender beef nestled in a luxuriously rich, savory sauce that coats every strand of perfectly cooked wide egg noodles. The magic of this recipe lies not only in its incredibly comforting flavors but also in its wallet-friendly approach to a truly satisfying dish; creating this restaurant-worthy meal at home is significantly more economical than dining out, proving that deliciousness doesn’t have to break the bank. The subtle notes of thyme and rosemary, elevated by a hint of Worcestershire sauce, create a depth of flavor that elevates it beyond your average pasta dish, making it feel like a special occasion any night of the week.
Unlike other slow cooker pasta dishes where the noodles can become mushy or overcooked, this recipe cleverly keeps the noodles separate until the very end, ensuring they remain delightfully al dente and perfectly integrated with the thickened, glossy sauce. The simplicity of this slow cooker beef and noodles recipe means less time fussing in the kitchen and more time enjoying precious moments with your loved ones, making it an indispensable addition to your recipe repertoire. So, ditch the takeout menus and embrace this heartwarming, budget-savvy creation – your taste buds and your wallet will thank you!
Storing and Reheating Tips:
- Refrigeration: Allow the Slow Cooker Beef and Noodles to cool completely before storing. Transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, let the dish cool completely and then portion it into freezer-safe containers or bags. It can be frozen for up to 2-3 months.
- Reheating: To reheat from the refrigerator, simply place the portion in a microwave-safe dish and heat on medium power, stirring occasionally, until heated through. You may need to add a splash of beef broth or water to loosen the sauce. If reheating from frozen, thaw overnight in the refrigerator and then reheat as above. Alternatively, you can reheat gently on the stovetop over low heat, stirring frequently, until warmed through.
Final Thoughts:
This Slow Cooker Beef and Noodles is a testament to how simple ingredients and a little slow cooking magic can create an incredibly comforting and flavorful meal. We encourage you to give this recipe a try for a guaranteed crowd-pleaser that’s both delicious and incredibly easy to prepare.
Slow Cooker Beef and Noodles
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed beef in a single layer (work in batches if necessary) and sear for 1-2 minutes per side until nicely browned. This step adds an extra layer of flavor and helps develop a better texture for your beef. Transfer the seared beef to your slow cooker.1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes, 1 tablespoon olive oil
- To the slow cooker, add the chopped yellow onion, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Stir gently to combine with the beef.1 cup chopped yellow onion, 2 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the beef broth and Worcestershire sauce to the slow cooker. Stir everything together well.4 cups beef broth, 1 tablespoon Worcestershire sauce
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is fork-tender and easily shreds with a fork.
- About 30 minutes before the beef is finished cooking, prepare your egg noodles according to package directions. Drain them well and set aside.12 oz wide egg noodles (or your favorite pasta shape)
- In a small bowl, whisk together the cornstarch and cold water until smooth. This creates a slurry that will thicken your sauce.2 tablespoons cornstarch, 2 tablespoons cold water
- Once the beef is tender, carefully remove it from the slow cooker using a slotted spoon and set it aside in a bowl. Turn the slow cooker to HIGH (if it wasn’t already). Stir the cornstarch slurry into the liquid remaining in the slow cooker. Let it simmer, uncovered, for about 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Return the tender beef to the thickened sauce in the slow cooker. Add the drained cooked noodles. Stir gently to coat the noodles and beef in the luscious sauce.
- Serve the Slow Cooker Beef and Noodles hot, garnished with fresh chopped parsley and a dollop of sour cream or Greek yogurt, if desired.Fresh parsley, chopped, Sour cream or a dollop of Greek yogurt
Notes
Refrigeration: Allow the Slow Cooker Beef and Noodles to cool completely before storing. Transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
Freezing: For longer storage, let the dish cool completely and then portion it into freezer-safe containers or bags. It can be frozen for up to 2-3 months.
Reheating: To reheat from the refrigerator, simply place the portion in a microwave-safe dish and heat on medium power, stirring occasionally, until heated through. You may need to add a splash of beef broth or water to loosen the sauce. If reheating from frozen, thaw overnight in the refrigerator and then reheat as above. Alternatively, you can reheat gently on the stovetop over low heat, stirring frequently, until warmed through.