Nothing beats the comfort of tender beef and hearty egg noodles cooked low and slow in a savory broth. This Slow Cooker Beef & Noodles recipe brings all the nostalgic, stick-to-your-ribs flavor of a classic Midwestern dish with the ease of a one-pot meal. Perfect for busy weekdays or cozy Sunday suppers, it’s a no-fuss way to feed the family and fill your home with mouthwatering aromas.
With minimal prep and pantry-friendly ingredients, this dish is both practical and satisfying. The beef becomes incredibly tender after simmering all day in herbs, garlic, and broth, while the noodles soak up all that flavor in the final stretch. Finish with a touch of Worcestershire for richness, and you’ve got the ultimate comfort food in a bowl.
Why You’ll Love This Recipe:
• Fork-Tender Beef: Slow cooking transforms budget-friendly beef into buttery-soft bites that melt in your mouth.
• Simple & Hearty: With just a handful of classic ingredients, you’ll have a meal that feels like home.
• Family Favorite: This dish is kid-approved and crowd-pleasing—perfect for potlucks or weeknight dinners.
• Low-Effort, Big Reward: Let the slow cooker do the work while you go about your day.
• Customizable Comfort: Use any cut of beef, swap in wide egg noodles or pasta of choice, and add mushrooms or peas if desired.
Ingredients
- 2 lbs beef stew meat or chuck roast, cut into bite-sized pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 3 cups egg noodles
- 1/4 cup flour
- 1/4 cup water
- 1 tbsp Worcestershire sauce
Instructions
- Brown the Beef (Optional but Recommended): In a skillet over medium-high heat, sear the beef pieces in batches until well-browned on all sides. This step builds a rich, deep flavor but can be skipped if you’re short on time.
- Layer in the Slow Cooker: Transfer the browned beef to your slow cooker. Add the chopped onion, minced garlic, beef broth, salt, pepper, thyme, rosemary, and bay leaf. Stir gently to combine.
- Cook Low and Slow: Cover and cook on LOW for 7–8 hours, or until the beef is fall-apart tender and infused with all the herb and broth flavors.
- Add the Noodles: About 30 minutes before serving, remove the bay leaf. Add the egg noodles to the slow cooker and stir. They’ll absorb the flavorful broth as they cook.
- Thicken the Sauce: In a small bowl, whisk together the flour and water until smooth. Stir this slurry into the slow cooker along with the Worcestershire sauce. Cook for another 30 minutes, or until the noodles are tender and the sauce is nicely thickened.
- Serve and Enjoy: Ladle the beef and noodles into bowls and serve hot with crusty bread, mashed potatoes, or a green salad.
Tips
- Don’t skip the sear: Browning the beef first adds a rich layer of flavor that’s worth the extra step.
- Noodles matter: Use egg noodles for tradition, but rotini, shells, or even mashed potatoes work great too.
- Keep an eye on liquid: If the noodles soak up too much broth, add a splash of warm beef broth or water at the end.
- Veggie boost: Add peas or mushrooms in the last 30 minutes if you want to sneak in some extra nutrition.
- Make it creamy: Stir in 1/4 cup sour cream or a splash of cream at the end for a creamy version.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat before serving.
