Slow Cooker Beef and Noodles
Brown the beef in batches without overcrowding the skillet to promote good searing and deeper flavor. After browning, deglaze the skillet with a splash of the beef broth and add the browned bits to the slow cooker for extra flavor. Check noodles early (at about 20–25 minutes) since different brands cook at different rates; avoid overcooking. Adjust consistency at the end: add a bit of hot broth or water if too thick; simmer uncovered briefly if too thin. Use low-sodium beef broth if you prefer more control over salt and season at the end. Mushrooms can be omitted if preferred without affecting cooking time. Storage: Cool and refrigerate in airtight containers for 3–4 days. Reheat gently on the stovetop with a splash of broth or water. Freezer note: Noodles may soften after freezing; for best texture when freezing up to 2 months, consider cooking noodles separately when reheating.
Time: Prep: 20 mins, Cook: 270 mins, Total: 290 mins
Servings: 8
Ingredients
- 2 lbs beef chuck roast (trimmed and cubed)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
- 6 cups beef broth
- 8 oz mushrooms (sliced)
- 2 teaspoons dried thyme
- 12 oz wide egg noodles
- 2 teaspoons dried parsley
- Additional salt and pepper to taste
Instructions
- Pat meat dry with paper towels.
- Combine flour, salt, and pepper in a bowl.
- Toss beef cubes in the seasoned flour.
- Heat oil in a large skillet over medium-high heat.
- Brown meat in batches and transfer to the slow cooker.
- In the same skillet, cook onions until golden (5–7 minutes).
- Add garlic and cook 1 minute more.
- Transfer onions and garlic to the slow cooker.
- Add broth, mushrooms, and thyme.
- Stir to combine.
- Cover and cook on HIGH for 4 hours.
- Meat should be very tender.
- Add noodles and parsley.
- Reduce to LOW and cook 30 minutes.
- Season to taste.
- Let rest 5–10 minutes before serving.