I finally cracked a simple method for stew with noodles that relies on one pantry swap to cut active time and streamline the shopping list.

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I never plan ahead but this Slow Cooker Beef and Noodles keeps sneaking onto my weeknight list. I toss beef chuck into the slow cooker, wander off, then fold in wide egg noodles near the end so everything finishes up tender and slurpable.

Its somehow both everyday and a little showy, the kind of thing I call my Beef And Noodles In Crockpot when I want praise without effort. Dont ask how it works, it just does.

It’s one of those 4 Hour Crock Pot Meals Easy Recipes that makes people think you cooked all day. Try it when you want an easy flex.

Ingredients

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Beef chuck: rich in protein and iron, gives deep savory flavor and some collagen.
Egg noodles: mostly carbs for energy, soft texture, make dish comfort food.
Beef broth: low calorie, savory base, adds umami and depth without heaviness.
Onion: adds sweetness and sharpness when cooked it provides fiber and antioxidants.
Garlic: gives pungent savory kick, linked to heart health benefits in studies.
Mushrooms: earthy umami, low calorie, add meaty texture and extra nutrients.
Worcestershire sauce: tangy umami boost, little sugar and sodium so use sparingly.
Butter: adds richness and mouthfeel, mostly fat so go easy if watching calories.

Ingredient Quantities

2 to 3 lb beef chuck, cut into 1.5 to 2 inch pieces or use stew meat

12 oz wide egg noodles (about 3 cups dry)

4 cups low sodium beef broth

1 large yellow onion, sliced

3 cloves garlic, minced

2 tbsp Worcestershire sauce

1 tbsp tomato paste (optional)

1 tsp dried thyme

1 bay leaf

1 tsp kosher salt (or to taste)

1/2 tsp freshly ground black pepper

2 tbsp cornstarch

2 tbsp cold water

2 tbsp unsalted butter

8 oz mushrooms, halved (optional)

1 tbsp olive oil (optional, for browning)

2 tbsp chopped fresh parsley (optional)

How to Make this

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1. Pat the beef dry and season with kosher salt and black pepper. Heat the olive oil in a skillet over medium high heat and brown the beef in batches so it gets a nice crust, about 2 to 3 minutes per side. Don’t overcrowd the pan. Transfer browned pieces to the slow cooker.

2. In the same skillet add the sliced onion and cook until soft and just starting to color, about 4 to 5 minutes. Add the minced garlic and the tomato paste if using, cook 30 seconds until fragrant. Pour in about 1 cup of the beef broth to deglaze the pan, scraping up browned bits, then dump everything into the slow cooker.

3. Add the remaining beef broth, Worcestershire sauce, dried thyme, bay leaf, and the rest of the salt and pepper to the slow cooker. Stir briefly to combine and nestle the beef so it’s mostly submerged.

4. Cook on the low setting for 7 to 8 hours or on the high setting for 3 to 4 hours, until the beef is fork tender. If you skipped browning the beef it’s fine but you might lose a bit of flavor.

5. When the beef is tender remove the bay leaf and taste the braising liquid, adjust salt and pepper if needed.

6. Make the cornstarch slurry by whisking the cornstarch with the cold water until smooth. Set aside.

7. Add the wide egg noodles and the halved mushrooms (if using) to the slow cooker, pour in the slurry and stir gently to combine. Cook on the high setting about 20 to 30 minutes until the noodles are tender but still hold their shape. If you must finish on low setting expect about 45 to 60 minutes, but watch them so they don’t go mushy.

8. Stir in the unsalted butter so the sauce becomes glossy and smooth. If the sauce is too thick add a splash of hot broth to loosen it, too thin let it sit 5 minutes and it will thicken more.

9. Sprinkle with the chopped fresh parsley, taste once more and serve hot. Leftovers thicken as they cool, just add a little water or broth when reheating.

Equipment Needed

1. Slow cooker or crockpot for the long braise
2. Large heavy skillet or sauté pan, 10 to 12 inch, for browning and deglazing
3. Cutting board for chopping onion garlic and beef
4. Chef’s knife, sharp
5. Measuring cups and measuring spoons for broth cornstarch etc
6. Whisk and a small bowl or liquid measuring cup for the cornstarch slurry
7. Wooden spoon or silicone spatula to stir and scrape
8. Tongs or slotted spoon to transfer the beef and a large serving spoon to dish

FAQ

Q: Do I have to brown the beef first? A: No you dont have to, but you should if you want better flavor. Heat a bit of oil, sear the beef a few minutes per side until browned, scrape up the browned bits and add them to the slow cooker for extra depth.

Q: When do I add the egg noodles so they dont get mushy? A: Add the wide egg noodles in the last 20 to 30 minutes on high, or the last 40 to 45 minutes on low. For zero risk of soggy noodles cook them separately and stir them in right before serving.

Q: How do I thicken the sauce without lumps? A: Make a cornstarch slurry using the 2 tbsp cornstarch and 2 tbsp cold water, whisk it smooth then stir into the hot cooking liquid and cook 10 to 15 minutes on high until it thickens. Add the butter at the end for shine and silkiness.

Q: Can I make this ahead or freeze it? A: Yes. Cool the beef mixture and freeze without the noodles for best results, up to about 3 months. Thaw, reheat and cook fresh noodles or stir in cooked ones when reheating.

Q: What cuts of beef work best and can I use stew meat? A: Chuck roast cut into chunks is ideal because it gets tender and flavorful. Stew meat works fine too, just cut pieces about 1.5 to 2 inches so they dont overcook and fall apart.

Q: Any quick hacks to boost flavor? A: Add Worcestershire and a spoon of tomato paste, brown the mushrooms with the beef, taste and adjust salt at the end, and finish with chopped parsley and the butter. A splash of red wine or soy sauce will also give more umami if you have it.

Slow Cooker Beef And Noodles Recipe Substitutions and Variations

Beef chuck: swap in brisket, beef short ribs, or pork shoulder if you want a slightly different flavor and fat content. Just watch cook time so the meat gets tender.
Wide egg noodles: use pappardelle or fettuccine, a wide gluten free pasta, or even fresh lasagna sheets torn into ribbons if that’s what you have.
Low sodium beef broth: sub low sodium chicken broth, vegetable broth plus 1 tsp soy sauce for depth, or dissolve 1 beef bouillon cube in 4 cups hot water. Taste for salt.
Cornstarch: use all purpose flour at about double the amount (make a cold slurry first), or swap 1:1 with arrowroot or tapioca starch, or simply reduce the sauce on high to thicken without starch.

Pro Tips

1. Brown the beef in batches for real flavor, dont skip it. If you crowd the pan the meat will steam instead of sear and youll lose that deep savory crust. Also scrape up the browned bits when you deglaze the pan, those little bits are pure flavor.

2. Caramelize the onions and brown mushrooms separately so theyre not watery. Give the tomato paste a minute in the hot pan to darken before you add liquid, it gives a roasted taste that makes the whole sauce taste richer.

3. Treat the noodles carefully: either cook them separately to just al dente and fold in at the end, or add them to the cooker only for the minimum time so they dont get mushy. When you make the cornstarch slurry, whisk it smooth, then stir in a little hot broth first to temper it so it doesnt clump, then add slowly until you reach the right thickness.

4. Finish smart: stir in the butter for a glossy sauce and add a tiny splash of acid like red wine vinegar or lemon to brighten things up before serving. Taste for salt only after reduction, leftovers will thicken so always save a bit of cooking liquid to loosen when reheating.

Slow Cooker Beef And Noodles Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I finally cracked a simple method for stew with noodles that relies on one pantry swap to cut active time and streamline the shopping list.

Servings

servings

Calories

781

kcal

Equipment: 1. Slow cooker or crockpot for the long braise
2. Large heavy skillet or sauté pan, 10 to 12 inch, for browning and deglazing
3. Cutting board for chopping onion garlic and beef
4. Chef’s knife, sharp
5. Measuring cups and measuring spoons for broth cornstarch etc
6. Whisk and a small bowl or liquid measuring cup for the cornstarch slurry
7. Wooden spoon or silicone spatula to stir and scrape
8. Tongs or slotted spoon to transfer the beef and a large serving spoon to dish

Ingredients

2 to 3 lb beef chuck, cut into 1.5 to 2 inch pieces or use stew meat
12 oz wide egg noodles (about 3 cups dry)
4 cups low sodium beef broth
1 large yellow onion, sliced
3 cloves garlic, minced
2 tbsp Worcestershire sauce
1 tbsp tomato paste (optional)
1 tsp dried thyme
1 bay leaf
1 tsp kosher salt (or to taste)
1/2 tsp freshly ground black pepper
2 tbsp cornstarch
2 tbsp cold water
2 tbsp unsalted butter
8 oz mushrooms, halved (optional)
1 tbsp olive oil (optional, for browning)
2 tbsp chopped fresh parsley (optional)

Directions

Pat the beef dry and season with kosher salt and black pepper. Heat the olive oil in a skillet over medium high heat and brown the beef in batches so it gets a nice crust, about 2 to 3 minutes per side. Don't overcrowd the pan. Transfer browned pieces to the slow cooker.
In the same skillet add the sliced onion and cook until soft and just starting to color, about 4 to 5 minutes. Add the minced garlic and the tomato paste if using, cook 30 seconds until fragrant. Pour in about 1 cup of the beef broth to deglaze the pan, scraping up browned bits, then dump everything into the slow cooker.
Add the remaining beef broth, Worcestershire sauce, dried thyme, bay leaf, and the rest of the salt and pepper to the slow cooker. Stir briefly to combine and nestle the beef so it's mostly submerged.
Cook on the low setting for 7 to 8 hours or on the high setting for 3 to 4 hours, until the beef is fork tender. If you skipped browning the beef it's fine but you might lose a bit of flavor.
When the beef is tender remove the bay leaf and taste the braising liquid, adjust salt and pepper if needed.
Make the cornstarch slurry by whisking the cornstarch with the cold water until smooth. Set aside.
Add the wide egg noodles and the halved mushrooms (if using) to the slow cooker, pour in the slurry and stir gently to combine. Cook on the high setting about 20 to 30 minutes until the noodles are tender but still hold their shape. If you must finish on low setting expect about 45 to 60 minutes, but watch them so they don't go mushy.
Stir in the unsalted butter so the sauce becomes glossy and smooth. If the sauce is too thick add a splash of hot broth to loosen it, too thin let it sit 5 minutes and it will thicken more.
Sprinkle with the chopped fresh parsley, taste once more and serve hot. Leftovers thicken as they cool, just add a little water or broth when reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.