This Slow Cooker Beef & Noodles recipe is the epitome of comfort food. Tender, slow-cooked beef and savory noodles simmer in a rich, flavorful broth, creating a deeply satisfying meal that’s perfect for a chilly day. The slow cooker does all the hard work, leaving you with a delicious, homestyle dinner with minimal effort.
Ingredients:
Ingredient Quantity
Beef stew meat or chuck roast 2 lbs
Onion, finely chopped 1
Garlic, minced 3 cloves
Beef broth 4 cups
Salt 1 teaspoon
Black pepper ½ teaspoon
Dried thyme 1 teaspoon
Dried rosemary 1 teaspoon
Bay leaf 1
Egg noodles 3 cups
Flour ¼ cup
Water ¼ cup
Worcestershire sauce 1 tablespoon
Instructions:
Brown the Beef (Optional but Recommended): In a skillet over medium heat, brown the 2 lbs of beef on all sides until well-seared. This step adds a rich depth of flavor to the final dish.
- Combine & Cook: Transfer the browned beef to the slow cooker. Add the 1 finely chopped onion, 3 minced garlic cloves, 4 cups beef broth, 1 tsp salt, ½ tsp black pepper, 1 tsp dried thyme, 1 tsp dried rosemary, and 1 bay leaf. Cover the slow cooker and cook on LOW for 7-8 hours, or until the beef is incredibly tender and can be shredded easily with a fork.
- Add Noodles & Thicken: About 30 minutes before serving, remove the bay leaf from the slow cooker. Add the 3 cups egg noodles and stir to combine them with the beef and cooking liquid.
- Make a Slurry: In a small bowl, whisk together the ¼ cup flour and ¼ cup water until you have a smooth slurry (a thickening agent). Stir this slurry into the slow cooker.
- Finish Cooking: Add the 1 tbsp Worcestershire sauce and stir well. Continue to cook for an additional 30 minutes, or until the noodles are tender and the sauce has thickened.
- Serve: Remove the bay leaf before serving. Serve hot and enjoy the warm, nostalgic flavors of this classic dish.
Tips for Best Results:
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Sear the beef: While optional, browning the beef first adds a caramelized depth of flavor that really elevates the dish.
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Don’t overcook the noodles: Add them only in the last 30 minutes of cooking so they don’t become mushy.
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Use low-sodium broth: Since Worcestershire sauce and beef broth can be salty, opt for low-sodium versions if you’re watching your salt intake.
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Shred or cube the beef: Once the beef is fully cooked, you can shred it with two forks or leave it in chunks—whatever your preference.
Optional Add-Ins:
Want to customize the dish? Here are a few ideas:
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Mushrooms: Add sliced mushrooms during the last hour of cooking for a hearty, earthy boost.
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Carrots or peas: Toss in chopped carrots at the beginning, or stir in frozen peas 10 minutes before serving for color and sweetness.
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Creamy version: Stir in ½ cup sour cream or heavy cream right before serving for a creamy, stroganoff-style twist.
What to Serve With:
This dish is hearty on its own but pairs beautifully with:
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Buttered green beans or steamed broccoli
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A simple garden salad
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Warm crusty bread or dinner rolls to soak up the delicious broth
Storage & Reheating:
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Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days.
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Reheat: Gently reheat on the stovetop or in the microwave. Add a splash of beef broth or water if it thickens too much.
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Freeze: You can freeze this dish, though the noodles may soften slightly when thawed. If freezing, consider freezing just the beef mixture and cooking fresh noodles when serving.
Final Thoughts:
There’s a reason this Slow Cooker Beef & Noodles is always a hit at our dinner table. It’s warm, filling, and so simple to make. Whether you’re cooking for a busy weeknight or serving guests, this meal checks every box for comfort, ease, and incredible flavor.
If you try this recipe, let me know how it turns out—especially if your family goes back for seconds, too!
