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Nothing beats curling up with a bowl of this Slow Cooker Beef and Noodles when the weather turns chilly. Big, soft noodles soak up a flavorful broth, while chunks of beef get super tender. With just a few basics from the pantry, you’ve got a satisfying meal that always makes everyone happy at dinnertime.
I made this for the first time after an exhausting few days and couldn’t believe all that deep flavor for so little work. Now, whenever we want a fuss-free meal, especially when it starts getting cold, we turn to this one.
Delicious Ingredients
- Dried parsley: Toss this in for a hint of freshness. Rub between your hands first to bring out the oils.
- Wide egg noodles: These thick noodles soak up the sauce. Go for fresh or dry—just use ones that hold up in the slow cooker.
- Dried thyme: Sprinkle in for earthy notes. Crush it with your fingers to wake it up.
- Mushrooms: Sliced and tossed in for extra depth. Fresh is best for bite—stick with ones that look firm.
- Beef broth: This forms that rich, belly-warming sauce. Use low-salt so you can season it just right.
- Garlic: Adds cozy warmth. Use cloves that aren’t sprouting.
- Yellow onion: Brings a soft sweetness. Pick ones that feel heavy and are blemish-free.
- Vegetable oil: Helps get a golden crust on the meat. Choose a neutral one so it doesn’t overpower things.
- Salt and black pepper: Season well before browning and toss in more later if needed.
- All-purpose flour: Covers the beef to help thicken things up as it simmers. Unbleached gives a touch more flavor.
- Beef chuck roast: Cut into big pieces. Look for marbling—it makes the beef extra juicy and tender as it cooks.
Easy-To-Follow Steps
- Get It Started:
- In a big pan, heat up some oil. Pat your beef chunks dry, then roll them in a blend of flour, salt, and pepper. Sear the meat on all sides until it’s crusty and brown—don’t pile too much in the skillet at once. Move each browned chunk over to the slow cooker when done.
- Layer In Flavor:
- Throw diced onions right into the skillet with leftover drippings. Stir until golden, then add chopped garlic. Cook just a minute, scrape everything up, and pour it into your slow cooker. Scatter over the mushrooms, splash in broth, add thyme, and stir everything together.
- Cook Low and Slow:
- Shut the lid, twist to high, and let things quietly simmer about four hours. Give the beef a test poke—it should break apart with a fork. Sometimes I let it go longer if the pieces are big.
- Finish Things Up:
- Pour in dry noodles and a bit of parsley. Switch the slow cooker to low and cook another half hour, just until noodles are soft. Stir, season one last time, then let everything sit for several minutes so the sauce gets silky and clings to the noodles.
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I always reach for the mushrooms first—they soak up so much flavor. One time I swapped in cremini mushrooms and loved how hearty it got. There’s just something special about letting everything bubble away for hours—it draws everyone to the kitchen before it’s even on the table.
Storage Advice
Let your leftovers cool down before packing them in airtight containers. They’ll be good in the fridge for about four days. Want to keep it longer? Freeze just the beef and broth, skip the noodles, and store in freezer bags for up to three months. When you’re ready, thaw overnight in the fridge, then toss with some just-cooked noodles to keep them from getting mushy.
Swap-Out Ideas
No beef chuck sitting around? Stew meat or boneless short ribs do the trick. White or cremini mushrooms swap in easily. Wide egg noodles are classic, but any sturdy noodles like tagliatelle play well in the slow cooker. You can even switch thyme for some Italian seasoning in a pinch.
Great With
You’ll want some crusty bread on the side to scoop up the sauce. Add a crunchy green salad or a few lightly steamed green beans for balance. If you’re cooking for a group, roasted brussels sprouts are always a hit with this meal.
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Backstory
This dish began in the Midwest, where home cooks needed filling dinners for harsh winters. It’s inspired by old European noodle traditions and made heartier with local beef families could afford.
Common Recipe Questions
- → What’s the point of searing the beef before it goes in the slow cooker?
Searing gives the meat a deep, savory taste thanks to the caramelized bits on the outside. It’ll make your meal taste so much richer.
- → What keeps the noodles from turning to mush?
Toss the noodles in during the last half hour or so, and let everything sit together off the heat for a few before serving.
- → Could I swap in a different beef cut?
Chuck roast is great, but brisket and round are solid picks too. Just keep an eye on the timing as some cuts cook quicker.
- → Is this dish good for prepping lunches ahead?
Totally! Pop leftovers in the fridge—they’ll be good for up to four days. Best move: keep the beef and the noodles in separate containers.
- → Can I freeze it for later?
Freeze just the beef and broth for up to three months, then stir in some freshly cooked noodles when you’re ready to eat.
- → What goes well on the side?
Try it with crusty bread, roasted brussels, green beans, or a crisp salad. They all make the meal feel a little extra special.