Slow Cooker Beef and Noodles (Print Version)
Hearty beef and noodles simmered with mushrooms and herbs for deep, savory flavor.
# Ingredients:
→ Main
01 -
2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
02 -
1/4 cup all-purpose flour
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon ground black pepper
05 -
1/4 cup vegetable oil
→ Aromatics and Flavor Base
06 -
1 large yellow onion, chopped
07 -
3 garlic cloves, minced
→ Broth and Seasoning
08 -
6 cups beef broth
09 -
8 ounces mushrooms, sliced
10 -
2 teaspoons dried thyme
→ Finishing Ingredients
11 -
12 ounces wide egg noodles
12 -
2 teaspoons dried parsley
13 -
Salt and black pepper, to taste
# Steps:
01 -
Pat beef cubes dry with paper towels. Coat beef evenly with flour, salt, and black pepper.
02 -
Heat vegetable oil in a large skillet over medium-high heat. Working in batches, brown beef on all sides. Transfer browned beef to the slow cooker.
03 -
In the same skillet, add chopped onion and cook until golden, about 5 to 7 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Transfer mixture to the slow cooker.
04 -
Add beef broth, sliced mushrooms, and dried thyme to the slow cooker. Stir to combine. Cover and cook on HIGH for 4 hours, or until beef is very tender.
05 -
Add wide egg noodles and dried parsley to the slow cooker. Reduce heat to LOW. Cover and cook for 30 minutes, or until noodles are tender.
06 -
Taste and adjust seasoning with additional salt and pepper if needed. Allow to rest for 5 to 10 minutes before serving.
# Notes:
01 -
For best results, avoid overcrowding the skillet when browning beef to ensure proper caramelization. Fresh mushrooms and high-quality broth enhance the depth of flavor.