Crockpot Beef and Noodles is the ultimate comfort food. It requires limited prep time and slow cooks to tender perfection. This slow cooker beef and noodles recipe is the perfect meal for busy days.
What’s in Slow Cooker Beef and Noodles?
Beef and noodles is an easy weeknight recipe that everyone will love. It is tender beef on top of egg noodles with a simple sauce. Prep is minimal and it makes great leftovers.
- Stew Beef: Stew meat is made from tougher cuts of beef, like chuck and round. It benefits from low and slow cooking to make it super tender.
- Salt + Pepper: Enhance the natural flavor of the beef.
- Onion + Garlic: Add an earthy flavor to the dish.
- Thyme: Adds a fresh and herbal flavor to the dish.
- Better Than Bouillon Roasted Beef Base: Enhances the umami flavor of the cooking liquid.
- Worcestershire Sauce: Adds a slightly acidic hit of umami.
- Cream of Mushroom Soup: Makes these noodles creamy!
- Beef Broth: Helps keep the beef moist as it cooks.
- Egg Noodles: Wide egg noodles are the perfect vehicle for all that creamy, flavorful sauce!
Pro Tip: Feel free to adjust the spices to your tastes. Add a bit of cayenne or red pepper flakes to give it a kick.
Variations on Beef and Noodles in the Crockpot
You can enhance this dish by adding some diced raw vegetables, like carrots, celery, and mushrooms. Use gluten-free egg noodles to make the dish gluten-free. And for a creamier sauce, stir in ½ cup of cream prior to serving.
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Yes, this recipe is similar to stroganoff but does not have the same creamy sauce. The type of meat and prep is similar while the sauces are different.
Use your favorite kind of noodles in this recipe. I love serving this crockpot beef on egg noodles, but any type or shape will be delicious.
Yes! Instead of cream of mushroom soup, try cream of chicken or cream of celery soup.
For the most tender beef, cook this recipe low and slow in the crockpot. You can certainly use the high setting, I just love how tender the beef gets after cooking on low for 7-8 hours.
Adding lots of liquid is the key to keeping the meat moist. It will evaporate as the dish cooks, creating steam that bastes the meat with moisture.
No! Eventually, the beef will become overcooked and tough. Properly cooked stew meat should register 145°F.
I prefer to cook the noodles separately, but you can also add the noodles about 20 minutes before the cooking time has finished. The exact time will be given on the package of noodles.
Yes! Make sure to follow the package instructions carefully and only cook the noodles for as long as required.
How to Store and Reheat
Store leftover crockpot beef and noodles in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Let the beef and noodles cool to room temperature, transfer to an airtight container, and freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Top your slow cooker beef and noodles with fresh parsley, a sprinkle of Parmesan cheese, and a side of roasted broccoli, garlic knots, cucumber salad, or red wine glazed carrots.
Crockpot Beef and Noodles Recipe
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Ingredients
- 2 pounds stew beef cut into chunks
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ cup diced onion
- 1 tablespoon minced garlic minced
- 2-3 sprigs fresh thyme minced
- 1 teaspoon Better Than Bouillon Roasted Beef Base
- 1 tablespoon Worcestershire sauce
- 20 ounces cream of mushroom soup (2 cans)
- 2 cups low-sodium beef broth
- 12 ounces dry extra wide egg noodles (1 package)
- Chopped fresh parsley optional, for serving
Recommended Equipment
Instructions
- Place the beef in the crockpot and season with salt, pepper, onion, garlic, thyme, and beef boullion. Mix everything together so the beef is well coated.2 pounds stew beef, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ½ cup diced onion, 1 tablespoon minced garlic, 2-3 sprigs fresh thyme, 1 teaspoon Better Than Bouillon Roasted Beef Base
- In a large bowl, combine the Worcestershire sauce, soup, and broth. Pour over the meat in the crockpot.1 tablespoon Worcestershire sauce, 20 ounces cream of mushroom soup, 2 cups low-sodium beef broth
- Put the lid on the crockpot and cook on high for 4-5 hours or on low for 7-8 hours.
- 20 minutes before serving, cook the noodles according to package directions.12 ounces dry extra wide egg noodles
- Serve noodles in bowls topped with meat, sauce, and fresh parsley.Chopped fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Feel free to adjust the spices to your tastes. Add a bit of cayenne or red pepper flakes to give it a kick.
- Use gluten free noodles to make this meal gluten free.
- Add a mix of cornstarch and cold water to thicken the sauce left in the slow cooker.
- For a creamier sauce, stir in ½ cup of cream prior to serving.
Nutrition Information
