Slow Cooker Beef & Noodles – Tender, Comforting, and Full of Flavor

Recipe Card

Servings & Timing

• Prep Time: 15 minutes

• Cook Time: 7–8 hours (low) or 4–5 hours (high)

• Total Time: 7–8 hours

• Yield: 6–8 servings

• Dietary Badges: Comfort Food, Family-Friendly, One-Pot

Ingredients

• Beef stew meat or chuck roast, cubed

• Onion, finely chopped

• Garlic, minced

• Beef broth

• Salt

• Black pepper

• Dried thyme

• Dried rosemary

• Bay leaf

• Egg noodles

• Flour

• Water

• Worcestershire sauce

Instructions

1. Optional Browning – In a skillet over medium heat, sear beef on all sides for richer flavor.

2. Load the Slow Cooker – Add beef, onion, garlic, broth, salt, pepper, thyme, rosemary, and bay leaf.

3. Cook Low & Slow – Cover and cook on low 7–8 hours until beef is fork-tender.

4. Add Noodles – Remove bay leaf; stir in egg noodles.

5. Thicken Sauce – Mix flour and water into a slurry; stir into slow cooker.

6. Season & Finish – Add Worcestershire sauce, stir, and cook 30 minutes until noodles are tender.

7. Serve – Dish up hot with crusty bread or roasted vegetables.

Notes

• Swap noodles for fettuccine or another hearty pasta if desired.

• Add mushrooms, carrots, or peas for more veggies.

• Stir in sour cream or cream of mushroom soup for a creamy twist.

Introduction

Slow Cooker Beef & Noodles is one of those cozy, stick-to-your-ribs dishes that instantly transports you to a simpler time. With tender chunks of beef, aromatic herbs, and hearty egg noodles all simmering together in a savory broth, this meal is pure comfort in a bowl. Perfect for Sunday dinners, cold nights, or busy days when you want the slow cooker to do all the work.

Step-by-Step Cooking Guide

1. Brown the Beef (Optional)
While not essential, searing the beef before slow cooking deepens the flavor and adds beautiful caramelization.

2. Build the Base
Place the beef, onion, garlic, beef broth, and seasonings into your slow cooker. The bay leaf will infuse the broth with a subtle herbal note.

3. Low & Slow Cooking
Cook on low for 7–8 hours until the beef shreds easily with a fork.

4. Noodles Go In
About 30 minutes before serving, remove the bay leaf and add the egg noodles directly into the slow cooker.

5. Thicken the Broth
Whisk together flour and water to make a smooth slurry. Stir it into the beef and noodles to create a luscious, slightly thickened sauce.

6. Final Flavor Boost
Add Worcestershire sauce for a subtle tang and umami depth.

7. Serve & Enjoy
Garnish with fresh parsley if desired and pair with buttery bread or a crisp salad.

Ingredient Details & Substitution Tips

• Beef: Chuck roast gives a melt-in-your-mouth texture, but stew meat works perfectly for convenience.

• Broth: Low-sodium beef broth lets you control the saltiness.

• Noodles: Wide egg noodles are traditional, but rotini, bowtie, or pappardelle can work too.

• Herbs: Fresh thyme and rosemary can replace dried (use 3x the amount).

Recipe Variations & Serving Suggestions

• Creamy Version: Stir in ½ cup sour cream or a can of cream of mushroom soup before serving.

• Veggie-Packed: Add sliced mushrooms, carrots, or peas in the last hour of cooking.

• Spicy Kick: Sprinkle in red pepper flakes for gentle heat.

• Rustic Style: Serve over mashed potatoes instead of mixing with noodles for an old-fashioned twist.

Storage & Make-Ahead Info

• Storage: Refrigerate leftovers up to 4 days.

• Freezing: Best frozen without noodles—freeze the beef and broth, then cook noodles fresh when reheating.

• Reheating: Gently warm on the stove or in the microwave with a splash of broth.

• Make-Ahead: Assemble ingredients in the slow cooker insert the night before and refrigerate. In the morning, set it to cook.

FAQs

Q: Can I skip the flour slurry?
A: Yes, but the broth will be thinner. You could also thicken with cornstarch.

Q: Can I cook this on high?
A: Yes, 4–5 hours on high works well, though the beef will be slightly less tender than the low-and-slow method.

Q: Can I use chicken instead of beef?
A: Absolutely—use chicken thighs for the best flavor and texture.

Personal Note

This dish reminds me of the hearty farmhouse meals I grew up with—simple, filling, and made with love. It’s the kind of recipe that makes the whole house smell incredible and guarantees empty plates at the dinner table.

If you want, I can also create a “dump-and-go” no-prep slow cooker version of this recipe for your collection so readers who skip browning can still get great results. That would fit perfectly into your recipe series.