Slow Cooker Beef and Noodles

5 from 15 votes

This Slow Cooker Beef and Noodles is a soul-satisfying winter meal that the whole family will enjoy. Only 20 minutes of prep and then it's one of those set it and forget it meals that your family will request again and again!

Prep Time20

Cook Time4 30

Total Time4 50

Course: Main Dish

Cuisine: American

Keyword: beef, beef recipe, Comfort Food, Pasta, Slow Cooker

Servings: servings

Calories: 245kcal

Author: MaryAnn Dwyer

Ingredients

1 2 lb. boneless beef chuck roast, trimmed of fat and cut into small cubes (you can also use 2 lbs. beef stew meat, cubed)
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
1/4 cup vegetable oil
1 cup yellow onion, chopped
3 cloves garlic, minced
6 cups beef broth
8 oz. sliced mushrooms
2 tsp. dried thyme
12 oz. bag wide egg noodles
2 tsp. dried parsley
salt and pepper to taste

Instructions

Pat the roast dry with a paper towel. Trim the fat and cut into small cubes. Place the flour in a medium bowl. Toss the cubes in the flour. In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the meat and season with the salt and pepper. Brown the meat on all sides. Remove the meat from the pan to a plate. Set aside.
Add the onions to the pan and cook over medium heat until tender and lightly browned, about 5-7 minutes. Add the garlic and continue to cook for one more minute.
Turn the slow cooker onto high and add the meat, onions, beef broth, mushrooms and thyme. Cook for 4 hours or until the meat is tender. Then turn the slow cooker to low and add the egg noodles and parsley. Cook for an additional 30 minutes. Season with salt and pepper and serve immediately in bowls.

Notes

I like to use a boneless chuck roast for this recipe, but you could also buy beef cubes from your local meat market.

If you're not a fan of mushrooms you could just omit them from the recipe.

Nutrition