Description

Savory, fall-apart tender beef simmered low and slow in a rich onion-garlic gravy, then piled atop buttery egg noodles. This effortless crockpot classic delivers homemade comfort with virtually no hands-on time—just prep, set, and come back to dinner!

Ingredients

Scale

Beef & Slow-Cooker Base

2 lb (900 g) beef chuck roast or stew meat, cut into 1½″ cubes
Salt and freshly ground black pepper
2 tbsp olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 cup (240 ml) beef broth
½ cup (120 ml) dry red wine or extra broth
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tsp Dijon mustard
1 tsp dried thyme (or 1 tbsp fresh)
1 bay leaf

For Thickening

2 tbsp cornstarch
2 tbsp cold water

Noodles & Finish

12 oz (340 g) wide egg noodles (or pappardelle/fettuccine)
2 tbsp unsalted butter
Chopped fresh parsley or chives, for garnish

Instructions

1️⃣ Season & sear the beef
: Pat beef cubes dry and season generously with salt and pepper. In a large skillet over medium-high heat, warm the olive oil. In batches, sear the beef on all sides until deeply browned (2–3 minutes per side). Transfer seared pieces to the crockpot.

2️⃣ Build the gravy base
: In the same skillet, add sliced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook 30 seconds. Pour in a splash of broth or wine to deglaze, scraping up any brown bits. Transfer everything to the crockpot.

3️⃣ Add seasonings
: To the crockpot, pour in the remaining beef broth and red wine (if using). Stir in Worcestershire sauce, tomato paste, Dijon mustard, thyme, and bay leaf. Give it a gentle stir to combine.

4️⃣ Slow-cook to tenderness
: Cover and cook on Low for 7–8 hours (or High for 3–4 hours), until the beef is melt-in-your-mouth tender. Discard the bay leaf.

5️⃣ Thicken the gravy
: About 20 minutes before serving, whisk cornstarch and cold water in a small bowl until smooth. Stir the slurry into the crockpot, cover, and cook on High for 15–20 minutes, until the sauce is glossy and slightly thickened.

6️⃣ Cook the noodles
: While the gravy thickens, bring a large pot of salted water to a boil. Add egg noodles and cook until just al dente according to package directions. Drain, return to the pot, and toss with butter to coat.

7️⃣ Serve
: Spoon buttery noodles onto plates or a serving platter. Top with generous portions of beef tips and ladle plenty of savory gravy over everything. Garnish with chopped parsley or chives.

Notes

Make-ahead: Sear beef and assemble everything in the crockpot insert the night before. Cover and refrigerate; cook on Low the next day.
Mushroom upgrade: Add 8 oz (225 g) sliced cremini or button mushrooms in step 2 for extra earthiness.
Wine swap: Use dry sherry or a robust red cooking wine; for a non-alcoholic version, double the beef broth.
Herb twist: Swap thyme for fresh rosemary sprigs or a few sprigs of oregano.
Stovetop option: After searing and deglazing, transfer to a Dutch oven, add liquids and seasonings, bring to a simmer, cover, and braise in a 325 °F (160 °C) oven for 2½–3 hours.

Prep Time: 20 minutes
Cook Time: 3–8 hours (depending on setting)