Slow Cooker Beef and Noodles

Slow Cooker Beef and Noodles is the kind of cozy meal that fills your house with rich aromas and makes everyone excited for dinner. Thick noodles soak up a beefy broth while tender chunks of roast melt in your mouth. I pull this recipe out for busy weeks and whenever the weather turns chilly because it always hits the spot.

I first learned this dish from my grandmother and now I make it every winter Our friends come running when they hear it is on the menu and there are never any leftovers

Ingredients

• Beef chuck roast: cubed for deep flavor and becomes ultra tender after slow cooking Pick a well marbled piece for the best results
• All purpose flour: helps the beef brown and thickens the sauce Use fresh flour for richer taste
• Salt and black pepper: to season the beef and layer in flavor Use freshly cracked black pepper if possible
• Vegetable oil: for browning the beef and vegetables Go for oil with a neutral taste
• Yellow onion: chopped to build sweetness and depth Choose a firm and heavy onion
• Garlic cloves: minced to bring bold aroma and richness Freshly minced is best for maximum flavor
• Beef broth: creates the comforting base Look for low sodium for better control over seasoning
• Mushrooms: sliced for earthiness and texture White button or cremini work well check for firmness
• Dried thyme: for subtle herbal notes Rub between your hands to release more aroma
• Wide egg noodles: for hearty body Look for thick cut or homestyle style
• Dried parsley: adds freshness at the end Brightens up the final dish
• Extra salt and pepper: so everyone can season to taste at the table

Instructions

Prep and Coat the Beef:

Pat the beef cubes dry to ensure a good sear Dust them evenly with the flour salt and black pepper coating every piece on all sides to help form a crust and thicken the finished broth

Brown the Beef:

Heat the vegetable oil in a large skillet over medium high and brown the beef in batches Do not overcrowd the pan so each cube develops a deep brown color on the edges Transfer browned beef straight to the slow cooker so you keep all the flavor

Sauté the Onion and Garlic:

In the same skillet add chopped onion and cook over medium low stirring often until onion goes soft and turns golden This step is key for a sweet caramel base Add minced garlic and cook for just one minute until fragrant then scrape it all into the slow cooker

Pour in Broth and Add Vegetables:

Add beef broth mushrooms and dried thyme into the slow cooker Stir everything very well making sure all beef chunks are mostly submerged in the liquid

Slow Cook to Tender:

Set your slow cooker on HIGH and cook for four hours The beef should become fork tender and the liquid will become rich and flavorful

Add Noodles and Parsley:

Stir in wide egg noodles and dried parsley Reduce the heat to LOW Cover and cook for about thirty minutes until noodles are tender but not mushy Check and stir midway if you can

Season and Rest:

Taste the broth and season with extra salt and pepper if needed Let the dish rest with the lid off for five to ten minutes so it thickens slightly and flavors meld Serve hot and enjoy every bite

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Every time I grab a big bag of wide egg noodles for this recipe I remember my mom letting me break them up for her as a kid Now my nephew loves to do the same job and it always makes me smile

Storage Tips

Leftovers keep well in a sealed container for up to four days in the refrigerator Let it cool slightly before packing it up Reheat on the stove or in the microwave until steaming hot If the noodles soak up too much broth add a splash of beef stock when reheating to loosen it up

Ingredient Substitutions

No beef chuck Use stew meat or even a mix of chuck and bottom round For mushrooms you can swap in portobello or skip them entirely Thyme and parsley can be swapped for Italian seasoning in a pinch If you don’t have wide egg noodles try pappardelle or regular dried pasta but shorten simmering time at the end

Serving Suggestions

Serve in big bowls with a sprinkle of chopped fresh parsley on top I like to offer crusty bread or a warm roll on the side Mashed potatoes also work as a fun base for kids Nothing beats a spoonful straight from the slow cooker on a cold day

Cultural and Historical Context

This dish has midwestern roots and is popular at family gatherings and community dinners Wide egg noodles and slow simmered beef are a classic comforting combination It reminds me of the types of bowls served at church potlucks or after a busy day on the farm

Seasonal Adaptations

In winter this dish is soothing and hearty Try adding a diced carrot or parsnip with the onion for more sweetness In spring swap mushrooms for fresh peas or thinly sliced asparagus In autumn a pinch of smoked paprika can give it a deeper savory finish

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Once you try this slow cooker beef and noodles you will understand why it is a cherished recipe in my kitchen Comfort food really does not get much simpler or more satisfying and this one always brings everyone to the table with happy faces

Frequently Asked Questions

→ What cut of beef works best for this dish?

Beef chuck roast offers excellent marbling and becomes especially tender after slow cooking, making it ideal for this meal.

→ Can I use fresh herbs instead of dried thyme and parsley?

Yes, fresh herbs can be used. Add them toward the end of cooking for a brighter, fresher flavor profile.

→ Should the noodles be pre-cooked?

No, the wide egg noodles are added directly to the slow cooker and cooked until tender, absorbing the broth and flavors.

→ Is there a substitute for mushrooms?

If you prefer, omit mushrooms or swap with other vegetables like carrots for added sweetness and texture.

→ How can I store leftovers?

Allow any leftovers to cool, then refrigerate in an airtight container for up to 3 days. Reheat gently before serving.

→ What sides pair well with beef and noodles?

Crisp side salads, steamed green beans, or roasted vegetables make great companions for this hearty dish.