Slow Cooker Beef and Noodles

Let’s Chat About Slow Cooker Beef and Noodles (and My Odd Love of Rainy Days)

So, I’m just gonna say it: nothing shrinks my to-do list like thinking about Slow Cooker Beef and Noodles bubbling away while it rains outside. Maybe that’s weird? But some of my best kitchen memories are of tossing things into the Crock-Pot (half awake, coffee in hand) and letting dinner sort itself out while I muddle through the day. Seriously, I owe my sanity to this recipe on way too many busy, slightly grumpy Mondays.

Sometimes it’s a family dinner thing. Other times it’s a what-else-is-in-the-fridge improvisation. Bit like that one time I grabbed the wrong kind of noodles. But you’ll see what I mean.

Why You’ll Love This Beef and Noodles (Even If You’re Skeptical)

I make this when life feels a little nuts and everyone starts whining about takeout—but also when I’ve got people coming over and want to seem like I tried. My family honestly goes a bit wild for this (my kid once threatened mutiny when we ran out). Oh, and here’s the thing: it’s so forgiving, I’ve been known to wing half the steps and it turns out just fine. Give it a whirl. If you hate dishes, you’ll love it more. (Though, full warning, stirring it can get a bit messy—ask me how I know.)

What You’ll Need (Plus Some of My Shortcuts)

• 2-2.5 lbs beef chuck roast (sometimes I grab stew meat if it’s cheaper, no shame in that)
• 1 large yellow onion, diced (red onion if you’re feeling wild, but it does get sweeter)
• 4 cloves garlic, minced (I’ve used the jar stuff in a pinch—grandma would’ve been horrified but it’s fine)
• 3 cups beef broth (I’ll admit, bouillon cubes plus hot water works when you’re lazy—just salt a little less)
• 1 tbsp Worcestershire sauce (or, honestly, soy sauce has worked when I ran out)
• 1 tsp dried thyme (or Italian seasoning—really, whatever’s on hand)
• Salt and black pepper (just eyeball it, you’ll taste later)
• 12 oz egg noodles (sometimes I use fettuccine if that’s all I’ve got—wasn’t perfect but still tasty!)
• 1 cup sour cream (optional, but… try it at least once)

Here’s How I Do It (With a Few Detours)

1. Toss the beef, onion, and garlic right in the slow cooker. No need to brown unless you’re feeling extra fancy. (I say this, but every now and then I do it and, yes, it smells great—your call!)
2. Pour over your beef broth, Worcestershire (or soy sauce, if that’s today’s vibe), sprinkle in thyme, salt, and pepper. Sometimes I throw in a bay leaf. Makes me feel like a proper chef.
3. Set it to low for 7-8 hours. Go live your life. Or high for about 4 if you’re in a hurry (but I think the beef gets softer if you’re patient; learned that the hard way).
4. About 30 minutes from the end, fish out the beef and shred it with two forks. It should basically fall apart; if not, put it back in for a bit—no judgment. Return the beef, stir in noodles, and let them cook straight in the juice. (This is where it always looks weird—don’t fret, it all sorts itself out.)
5. If you like it creamier, stir in the sour cream right before serving. Sometimes I sneak a bite at this point. Just to check. For science.

Notes from My Messy Countertop

• I once tried pre-cooking the noodles and tossing them in last minute to “save time”—they ended up kinda mushy. Just let them absorb the goodness in the slow cooker itself.
• Some recipes say sear the beef first, and yeah, you get extra flavor. But honestly, I usually skip it. Less washing up.
• Oh, and sometimes the sauce looks thin. Actually, I find it thickens up as it cools—hold your horses before adding corn starch.

Variations I’ve Tried (Some More Successfully Than Others)

• I tossed in a handful of mushrooms once and, for my taste, it was fantastic. My kids disagreed—so, live and learn.
• Subbed chicken for beef (because I forgot to shop). Not quite the same, but not a disaster either.
• Pasta-wise, macaroni was a total flop. Just too weird texturally for me, but hey, you may like it.
• Swapping the broth for mushroom soup? I’ve read about it, but never tried—if you do, let me know how it goes!

Equipment (But Don’t Panic)

You’ll obviously want a slow cooker (I use an ancient Crock-Pot, see this review for options), but I’ve done this once in a big Dutch oven on low in the oven—works in a pinch, just keep an eye on it more often.

How to Store Leftovers (If You Somehow Have Any)

Stick it in an airtight container in the fridge, and it’ll keep for a couple days. But honestly, it rarely lasts 24 hours in my house—my teenager scavenges it at midnight. If you’re more disciplined, I’ve heard it reheats well, maybe even better on day two (but, I never have enough leftover to prove it…)

How I Like to Serve It (Traditional or Not)

I’m basic: big bowls, sprinkled with chopped parsley if I can remember. My cousin swears by a slice of buttered bread on the side to mop up the sauce—can’t argue with that logic. One time I went rogue and added a splash of hot sauce; no one complained.

Things I Learned the (Slightly) Hard Way

• Don’t rush the beef. I once cooked it on high for just three hours and, wow, regret. It was tougher than my old boots.
• And, do not—repeat, do not—walk away after throwing in the noodles, or you’ll wind up with a slow cooker full of pasta cement.
• Actually, I started adding the sour cream a little at a time. Once dumped a whole tub in and it was a bit much (save some for topping, if you ask me).

FAQ: Because I Get These Questions All the Time

• Can you make this ahead? Yeah, you can prep the meat, onion, and broth the night before, chuck it all in the fridge, then just plop it in the cooker in the morning. Saves my bacon on school-run days.
• Can I freeze leftovers? Sure—technically it works. But if you freeze with the noodles in, they go a little weird on reheating. I freeze just the beef mixture sometimes and add fresh cooked noodles later, and actually, that’s way better (wish I’d realized that sooner!).
• Do I have to use egg noodles? Nah! But they’re traditional. Short pasta shapes are okay too, though like I said… macaroni is a miss for me.
• Can I use a pressure cooker? I’ve done it in my Instant Pot, like these people do, if you’re truly crunched for time. It’s a different beast flavor-wise, still hits the spot.
• What if my sauce looks too thin? Give it a stir and see how it sets up. If you really need, mix a spoonful of flour with water (a slurry!) and stir in, but that’s pretty rare in my experience.
• Makes how many servings? I guess “about 6-8″—depends if you’re feeding football players or dainty eaters. Or, just yourself at 2am (not that I’d know…)

So there you have my not-so-perfect, very real-life guide to Slow Cooker Beef and Noodles. If you wanna swap stories or have a disaster to share, let me know—I always like hearing from real people who get sauce on their shirts now and then (hey, happens to the best of us).

★★★★★ 4.40 from 23 ratings

Slow Cooker Beef and Noodles

yield: 6 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

A hearty, comforting dish featuring tender slow-cooked beef simmered with savory broth and wide egg noodles. Perfect for family dinners or chilly evenings.

🖨️ Print Pin Recipe

Ingredients

• 2 pounds beef stew meat, cut into chunks
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 can (10.5 oz) cream of mushroom soup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 12 oz wide egg noodles
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1
   Season beef stew meat with salt and pepper. Place the meat in the bottom of the slow cooker.
2. 2
   Add chopped onion and minced garlic over the beef.
3. 3
   In a medium bowl, whisk together beef broth, cream of mushroom soup, Worcestershire sauce, and dried thyme. Pour the mixture over the beef and onions.
4. 4
   Cover and cook on low for 8 hours, or until beef is very tender.
5. 5
   Add uncooked egg noodles to the slow cooker. Stir well, cover, and cook on high for 20-30 minutes, or until noodles are tender.
6. 6
   Stir before serving and garnish with chopped parsley if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 485 caloriescal

Protein: 36gg

Fat: 20gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 40gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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