Crockpot Beef and Noodles

When it comes to comfort food, few dishes can rival the heartwarming appeal of Hearty Slow-Cooked Beef and Noodles. This classic recipe is the epitome of home-cooked goodness, combining tender chunks of beef with rich, flavorful broth and perfectly cooked egg noodles. The result is a fulfilling meal that warms both the body and the soul, making it a favorite among families and food lovers alike.

Discover the warmth and comfort of Hearty Slow-Cooked Beef and Noodles, a classic dish that brings families together. This recipe features tender beef simmered in a rich broth, paired with egg noodles and wholesome vegetables for a meal that satisfies both body and soul. Perfect for busy days, just set it in your slow cooker and let the flavors meld together. Experience the joy of home-cooked goodness as you serve up a delightful, nostalgic meal that everyone will love.

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Ingredients

2 pounds beef chuck roast, trimmed and cut into 1-inch cubes

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

3 cups beef broth (low sodium preferred)

2 cups carrots, sliced

2 cups mushrooms, sliced

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

8 ounces egg noodles

1 tablespoon cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions

Sear the Beef: In a skillet over medium-high heat, add olive oil. Season the beef chunks with salt and pepper. Once the oil is hot, brown the beef in batches, allowing each piece to develop a golden crust. Transfer the browned beef to the crockpot.

Sauté Aromatics: In the same skillet, add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and sauté for an additional minute until fragrant. Transfer the mixture to the crockpot over the beef.

Add Vegetables and Seasoning: Layer the sliced carrots and mushrooms over the meat and onions. Pour in the beef broth, Worcestershire sauce, and add the dried thyme, dried rosemary, bay leaves, and salt and pepper to taste. Gently stir to combine the layers.

Cook: Cover the crockpot and cook on low for 8 hours or high for 4 hours, until the beef is tender and easy to shred.

Prepare Egg Noodles: About 30 minutes before serving, cook the egg noodles according to package instructions until al dente. Drain and set aside.

Thicken the Sauce: If a thicker sauce is desired, mix the cornstarch with a tablespoon of cold water to create a slurry. Stir this into the beef mixture and let it cook on high for another 10-15 minutes until the sauce thickens slightly.

Combine and Serve: Remove the bay leaves. Stir in the cooked egg noodles, ensuring they are well coated with the beef and sauce. Garnish with fresh parsley before serving.

Enjoy: Serve the hearty beef and noodles in bowls with crusty bread or a simple salad on the side!

Prep Time, Total Time, Servings:

20 minutes | 8 hours 20 minutes | 6 servings