Beef Noodles Slow Cooker (Printable Version)

# What You'll Need:

→ For the Beef

01 - Quarter cup vegetable oil
02 - Half teaspoon black pepper
03 - Two pounds beef chuck, any fat trimmed away, chopped into one-inch cubes
04 - One teaspoon salt
05 - Quarter cup regular flour

→ For the Base

06 - Salt and pepper if you feel like it at the end
07 - Wide egg noodles, 12 ounces
08 - Eight ounces mushrooms, sliced up
09 - Three garlic cloves, chopped small
10 - Two teaspoons thyme, dried
11 - Two teaspoons dried parsley
12 - Large yellow onion, diced up
13 - Six cups beef broth

# Steps to Follow:

01 - Toss in those egg noodles and parsley. Flip the heat to LOW. Let it go about half an hour, just until those noodles are cooked but not mushy. Sprinkle some salt and pepper if you want and let everything chill for a few minutes before you dig in.
02 - Pop the lid on and leave it on HIGH for four hours. You want the beef crazy tender.
03 - Time to pour in beef broth, mushrooms, and thyme. Stir it all together with the beef and onions.
04 - With that same skillet, cook the onion over medium heat. Wait for them to turn golden—takes about five to seven minutes. Dump in the garlic and cook it for another minute. Move it all into the slow cooker.
05 - Get the oil hot in your biggest skillet on medium-high. Sear the beef in a couple of groups so you get some brown on every piece, then spoon it all into the slow cooker.
06 - Blot the beef cubes dry first using paper towels. Mix together flour, salt, and pepper in a bowl. Dredge each beef chunk until you’ve got them all covered.

# Additional Tips:

01 - Chopping your own chuck roast makes the meat come out best.
02 - Don’t skip browning the beef—it brings way more flavor.
03 - Keep an eye on the noodles—they’ll keep softening after it sits.
04 - Leftovers last three or four days in the fridge. Want to freeze it? Take the noodles out and you’re good for up to three months.

Go Back