Description
This incredible beef and noodles crockpot recipe is a lifesaver for busy weeknights, offering a warm, hearty hug in a bowl. It's a family favorite that delivers tender beef and perfectly cooked noodles in a rich, savory sauce with minimal effort, making chaotic evenings melt away. This easy meal offers incredible flavor with minimal effort, perfect for feeding a crowd or meal prep.
Ingredients
2 lbs Stew Beef (chuck roast, cut into 1-inch pieces)
1 can Cream of Mushroom Soup (10.5 oz)
1 can French Onion Soup (10.5 oz)
1 cup Beef Broth
1 tbsp Worcestershire Sauce
1 tsp Garlic Powder
½ tsp Dried Thyme
½ tsp Salt
¼ tsp Black Pepper
12 oz Egg Noodles (wide)
Optional Fresh Parsley, chopped
Instructions
- Place the stew beef into your slow cooker
- Pour in the cream of mushroom soup, French onion soup, beef broth, and Worcestershire sauce
- Sprinkle in the garlic powder, dried thyme, salt, and black pepper. Stir everything well to combine, ensuring the beef is coated
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender
- About 30-45 minutes before serving, stir in the egg noodles, ensuring they are submerged in the liquid. Recover and continue cooking until the noodles are tender
- Taste and adjust seasonings if needed. Garnish with fresh parsley if desired and serve your delicious beef and noodles crockpot
Notes
For deeper flavor, brown your beef before adding it to the crockpot.
Do not overcook the noodles; keep an eye on them during the last 30 minutes to prevent them from becoming mushy.
If your sauce seems too thin, create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it in during the last 15 minutes of cooking to thicken.
Store leftover beef and noodles in an airtight container in the refrigerator for up to 3-4 days.
Reheat individual portions gently in the microwave or on the stovetop over medium-low heat, adding a splash of beef broth or water to loosen the sauce if needed.
While the beef and sauce can be frozen, the noodles may change texture upon thawing. It's best to freeze the beef and sauce separately, then cook fresh noodles when reheating.
To make this recipe gluten-free, use gluten-free cream of mushroom soup, ensure your beef broth is gluten-free, and use gluten-free egg noodles.
Customize by swapping cream of mushroom soup for cream of chicken or celery, adding chopped carrots or celery at the beginning for extra vegetables, trying whole wheat egg noodles for more fiber, adding a pinch of red pepper flakes for spice, or a splash of red wine to deepen the sauce flavor.
- Prep Time: 20 mins
- Cook Time: 6 hours 30 mins
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
Keywords: beef, noodles, crockpot, slow cooker, comfort food, easy, family dinner, weeknight meal