Description

There’s nothing quite like walking in the door to the aroma of this slow-cooked beef and noodles! It’s the kind of meal that reminds you of Sunday dinners at grandma’s – pure comfort in a bowl. With tender chunks of beef, silky egg noodles, and a rich, savory broth, this recipe has become one of my family’s most requested dishes.

Why This Recipe Works

The secret lies in browning the meat first (don’t skip this step!) and letting the slow cooker work its magic. The beef becomes melt-in-your-mouth tender while creating its own rich sauce with the mushrooms and onions. The egg noodles soak up all that amazing flavor while cooking right in the slow cooker.

Ingredients

Scale

For the Beef:

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

For the Base:

1 large yellow onion, chopped
3 cloves garlic, minced
6 cups beef broth
8 oz mushrooms, sliced (button or cremini)
2 teaspoons dried thyme
12 oz wide egg noodles
2 teaspoons dried parsley (for garnish)
Additional salt and pepper to taste

Instructions

Prep the Beef: Pat the meat dry with paper towels. Combine flour, salt, and pepper in a bowl. Toss the beef cubes in the seasoned flour until fully coated.
Brown the Meat: Heat oil in a large skillet over medium-high heat. Brown the floured meat in batches, ensuring not to overcrowd the pan. Transfer the browned meat to the slow cooker insert.
Build the Base: In the same skillet, cook the chopped onions until they are golden and softened (about 5-7 minutes), scraping up any browned bits from the beef (fond). Add the minced garlic and cook for 1 minute more.
Combine and Slow Cook: Transfer the onion and garlic mixture to the slow cooker. Add the beef broth, sliced mushrooms, and dried thyme. Stir to combine all ingredients.
Cook: Cover the slow cooker and cook on the HIGH setting for 4 hours, or until the meat is very tender and easily shredded with a fork.
Finish with Noodles: Once the beef is tender, add the wide egg noodles and the dried parsley to the slow cooker. Stir gently to submerge the noodles in the liquid.
Final Cook: Reduce the slow cooker setting to LOW and cook for an additional 30 minutes, or until the noodles are tender but still slightly al dente.
Serve: Season the dish with additional salt and pepper to taste. Let the dish rest, uncovered, for 5-10 minutes before serving.

Notes

Recipe Notes & Tips:

Chuck Roast vs. Stew Meat: Buy a whole chuck roast and cut your own cubes for the best results and most consistent texture.
Searing is Key: Don’t skip browning the meat—it adds significant, deep flavor to the finished gravy.
Noodle Consistency: Keep the noodles slightly al dente when you finish cooking, as they will continue to soften and soak up liquid as they rest.
Storage: Leftovers will keep in an airtight container for 3-4 days when refrigerated. The sauce and beef can be frozen without the noodles for up to 3 months.
Thickening the Sauce: If the sauce is too thin, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the last 30 minutes of cooking.

Perfect Pairings:

Crusty sourdough bread
Simple green salad
Roasted brussels sprouts
Steamed green beans

Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes

Nutrition

Serving Size: 8

Keywords: comfort food, beef, noodles, slow cooker, crockpot, dinner