Here’s a comforting and easy recipe for Slow Cooker Beef and Noodles — a classic Midwestern-style dish with tender shredded beef and egg noodles in a rich, savory gravy. Perfect for cold days or hearty weeknight meals!
🥩🍜 Slow Cooker Beef and Noodles
🧾 Ingredients (Serves 6–8):
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2–3 lbs beef chuck roast (or stew meat)
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1 small onion, chopped
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3 cloves garlic, minced
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1 tsp salt
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1/2 tsp black pepper
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1 tbsp Worcestershire sauce
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1 tsp dried thyme or Italian seasoning (optional)
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4 cups beef broth (low sodium preferred)
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1 (10.5 oz) can cream of mushroom soup (optional but adds creaminess)
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12 oz egg noodles (frozen or dry)
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1–2 tbsp cornstarch + 2 tbsp cold water (for thickening, optional)
🕕 Instructions:
1. Prepare the beef:
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Place roast or stew meat in the slow cooker.
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Add chopped onion, garlic, salt, pepper, Worcestershire sauce, and herbs.
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Pour in the beef broth and add cream of mushroom soup (if using).
2. Slow cook:
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Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is fork-tender.
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Shred the beef in the slow cooker using two forks.
3. Add noodles:
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If using frozen egg noodles (like Reames):
Stir them in during the last 60–90 minutes on HIGH. Stir occasionally to prevent sticking. -
If using dry egg noodles:
Boil separately until al dente, then stir into the shredded beef mixture before serving.
4. Optional thickening:
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If the sauce is too thin, mix 1–2 tbsp cornstarch with cold water, stir into the slow cooker, and let cook for another 10–15 minutes until thickened.
🍽️ Serving Suggestions:
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Serve over mashed potatoes for extra comfort.
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Pair with crusty bread or dinner rolls to soak up the gravy.
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Add peas or mushrooms during the last hour for a full one-pot meal.
🧊 Storage:
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Keeps in the fridge for up to 4 days.
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Freezes well (without noodles) for up to 3 months.
Would you like a stovetop version, instant pot adaptation, or a no-soup homemade gravy version?
