Slow Cooker Beef and Noodles. There’s something about those words that just makes me feel cozy, like I’m wrapping myself in a warm blanket after a long day. Look, I’m all about cooking that fits into my busy life, and this dish really delivers on that front. It’s one of those meals that transforms your tiny kitchen into a haven of warmth and comfort with minimal effort. Seriously, if you’ve got a slow cooker, this recipe is a game changer.

So, let’s take a little trip down memory lane. I remember the first time I tried making beef and noodles. I was trying to impress friends, thinking I’d whip up something fancy. Spoiler alert: it was a disaster. I didn’t even have a slow cooker back then! I ended up burning the beef and undercooking the noodles. Yeah, not my best moment. But through trial and error, I picked up some serious kitchen skills, and now I can confidently say that this Slow Cooker Beef and Noodles recipe is one of my go-tos.

Here’s the thing: cooking doesn’t have to be complicated or intimidating. This dish is perfect for anyone, whether you’re a newbie in the kitchen or someone who just needs a reliable recipe on a busy weeknight. Plus, it’s packed with flavor and feels so indulgent without breaking the bank.

Why You’ll Love This Recipe

• **Time-Saver:** You can prep this meal in just 10 minutes and let your slow cooker work its magic for a few hours.
• **Flavor Explosion:** The combination of tender beef, savory broth, and earthy mushrooms creates a comforting and rich flavor profile.
• **Healthy Eating:** Packed with protein and nutrients, it’s a wholesome meal that satisfies without all the guilt.
• **Easy Cleanup:** One pot for everything means fewer dishes—thank you, slow cooker!
• **Budget-Friendly:** Using inexpensive cuts of beef like chuck roast keeps your wallet happy while still delivering on taste.
• **Customizable:** You can easily swap in different veggies or even noodles if you want to mix it up.

Honestly, if you’re looking for a dish that’s both comforting and practical, this is it.

Ingredients You’ll Need

• 2 lbs beef chuck roast, trimmed and cut into 2.5 cm cubes – This is the star of the show, bringing rich flavor and tenderness.
• 1/4 cup all-purpose flour – This helps to create a nice crust on the beef, which adds depth to the dish.
• 1 teaspoon salt – Essential for seasoning the beef right from the start.
• 1/2 teaspoon black pepper – Just a hint of spice to elevate the flavors.
• 1/4 cup vegetable oil – For browning the beef; you want that golden crust!
• 1 large yellow onion, chopped – Adds sweetness and depth to the broth.
• 3 cloves garlic, minced – Because garlic makes everything better.
• 6 cups beef broth – The base of our sauce, making this dish so comforting.
• 8 oz mushrooms, sliced – They add an earthy flavor that complements the beef perfectly.
• 2 teaspoons dried thyme – A great herb for beef dishes; it adds a warm, aromatic touch.
• 12 oz wide egg noodles – The perfect vehicle for soaking up all that delicious broth.
• 2 teaspoons dried parsley – For a pop of color and a hint of freshness at the end.
• Additional salt and pepper to taste – Always adjust to your preference!

• Don’t worry about splurging on fancy ingredients; everything here is budget-friendly and easy to find. If you can’t find chuck roast, you can use brisket or even stew meat as a substitute.

Let’s Get Started

Step 1: Pat the Beef Cubes Dry

Begin by patting the beef cubes dry using paper towels. This step is crucial because moisture will prevent that beautiful browning we want. In a mixing bowl, combine the flour, salt, and black pepper. Dredge the beef cubes in the seasoned flour until they are evenly coated. This not only helps in browning but also thickens the sauce later.

Step 2: Brown the Beef

Heat the vegetable oil in a large skillet over medium-high heat. This is the fun part—browning the beef! Do it in batches so you don’t overcrowd the pan. You want to hear that sizzle, and trust me, the smell will make you feel like a kitchen pro. Once browned on all sides, transfer the beef to the slow cooker.

Step 3: Cook the Aromatics

In the same skillet, add the chopped onion and cook over medium heat for 5–7 minutes or until it becomes golden. The smell of caramelizing onions is just heavenly. Afterward, add the minced garlic and cook for an additional minute. Be careful not to burn the garlic! Transfer this mixture to the slow cooker, bringing all those savory flavors into the dish.

Step 4: Combine Everything

Pour in the beef broth, then add the sliced mushrooms and dried thyme to the slow cooker. Stir the mixture to combine the beef and aromatics evenly. This is where it starts to come together, and you’ll be dreaming about that rich, comforting bowl of noodles.

Step 5: Cook on High

Cover the slow cooker and cook on HIGH for 4 hours, or until the beef is extremely tender. You might want to sneak a taste, but be careful—it’s hot!

Step 6: Add the Noodles

Once the beef is tender, stir in the egg noodles and dried parsley. Reduce the heat to LOW and cook for an additional 30 minutes, or until the noodles are just al dente. Finally, season with additional salt and pepper to taste, and allow the dish to rest for 5–10 minutes before serving. This resting time allows the flavors to meld together beautifully.

Finishing Touches

Okay, now your kitchen is smelling incredible, and you’re ready to dig in. This is where the magic happens. As you wait for those last 30 minutes, maybe pour yourself a glass of whatever you have handy (sparkling water, anyone?) and bask in the aroma.

When it’s finally time to serve, you’re going to want to ladle the beef and noodles into bowls. The noodles should be coated in that luscious broth, and the beef should be fork-tender. I like to sprinkle a bit more parsley on top for that pop of color.

Tips for the Best Slow Cooker Beef and Noodles

• **Don’t Skip the Browning:** It adds so much flavor! Seriously, it’s worth the extra step.
• **Adjust Seasoning:** Everyone’s palate is different, so taste as you go. You might want a bit more salt or pepper.
• **Noodle Choices:** If you want to make this gluten-free, try using gluten-free noodles or even zucchini noodles for a lighter version.
• **Veggie Additions:** Feel free to throw in some carrots or peas for extra veggies. Just remember to adjust cooking time a bit if you add more ingredients.
• **Batch Cooking:** This recipe freezes really well! Make a double batch and enjoy it later.

Storage Tips

Slow Cooker Beef and Noodles Delight

This delicious slow cooker beef and noodles delight is a fantastic dish that's sure to impress. Made with 2 lbs beef chuck roast, 1/4 cup all-purpose flour, and salt, it combines great flavors and textures for a memorable meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 2 lbs beef chuck roast, trimmed and cut into 2.5 cm cubes
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 8 oz mushrooms, sliced
• 2 teaspoons dried thyme
• 12 oz wide egg noodles
• 2 teaspoons dried parsley
• Additional salt and pepper to taste

Instructions

 

• Begin by patting the beef cubes dry using paper towels. In a mixing bowl, combine the flour, salt, and black pepper. Dredge the beef cubes in the seasoned flour until they are evenly coated.
• Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring they are well-seared on all sides, and then transfer the browned beef to the slow cooker.
• In the same skillet, add the chopped onion and cook over medium heat for 5–7 minutes or until it becomes golden. Afterward, add the minced garlic and cook for an additional minute. Transfer this mixture to the slow cooker.
• Pour in the beef broth, then add the sliced mushrooms and dried thyme to the slow cooker. Stir the mixture to combine the beef and aromatics evenly.
• Cover the slow cooker and cook on HIGH for 4 hours, or until the beef is extremely tender.
• Once the beef is tender, stir in the egg noodles and dried parsley. Reduce the heat to LOW and cook for an additional 30 minutes, or until the noodles are just al dente. Finally, season with additional salt and pepper to taste, and allow the dish to rest for 5–10 minutes before serving.