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Slow Cooker Beef and Noodles Recipe

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4 from 61 reviews

This Slow Cooker Beef and Noodles recipe features tender stew meat simmered in a creamy mushroom sauce with Italian herbs. Cooked low and slow for maximum flavor and succulence, the dish is finished by stirring in wide egg noodles and garnishing with fresh parsley. Perfect for an easy, comforting meal that melts in your mouth.

Ingredients

Beef and Sauce

  • 2 pounds stew meat
  • 3-4 tablespoons olive oil
  • 1 yellow onion, diced
  • 8 ounces cremini mushrooms, thickly sliced
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 2 tablespoons Worcestershire sauce
  • 2 cups beef broth
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1/4 cup heavy cream
  • 2 tablespoons corn starch
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Noodles and Garnish

  • 8-12 ounces extra wide egg noodles
  • Fresh chopped parsley for garnish

Instructions

  1. Brown the stew meat: Heat 1-2 tablespoons of olive oil in a large sauté pan or 5 quart braising pan over medium-high heat. Pat the stew meat dry with paper towels and season generously with salt and pepper. Cook the meat in batches so it sears properly rather than steams, adding oil as needed. Brown on all sides then set aside on a plate.
  2. Sauté vegetables and seasonings: In the same pan, add another tablespoon of oil and reduce heat to medium. Add diced onion and cook for about 4 minutes, stirring occasionally, until softened. Add sliced mushrooms, minced garlic, Italian seasoning, rubbed sage, and dried thyme and continue cooking for 2 more minutes to develop flavors.
  3. Deglaze the pan: Stir in Worcestershire sauce along with several generous pinches of salt and pepper. Scrape the bottom of the pan to release all browned bits, enhancing the sauce’s depth.
  4. Prepare the slow cooker: In a large crock pot, combine beef broth, cream of mushroom soup, and additional salt and pepper to taste. Add the browned stew meat and the sautéed onion and mushroom mixture. Stir everything together well.
  5. Slow cook the beef: Cover and cook on high for 3 hours, allowing the meat to become tender and infused with herbs and sauce.
  6. Thicken the sauce: Dissolve cornstarch in heavy cream and stir this mixture into the crock pot. Continue cooking on high for an additional hour, or until the beef is very tender and easy to shred.
  7. Cook the noodles: While the beef finishes cooking, prepare the extra wide egg noodles according to the package instructions until al dente. Drain and set aside.
  8. Finalize and serve: Taste the beef and sauce and adjust seasoning with salt and pepper as needed. Stir the cooked noodles into the crock pot to combine thoroughly. Garnish generously with fresh chopped parsley and serve hot.
  9. Enjoy and review: If you loved this comforting slow cooker beef and noodles recipe, please leave a 5-star rating and review to share your experience!

Notes

  • For best texture, brown the meat in batches to avoid steaming.
  • You can substitute cremini mushrooms with white button mushrooms if preferred.
  • If you prefer a thicker sauce, add a little more cornstarch slurry.
  • Extra wide egg noodles are recommended for best presentation and texture but regular egg noodles will work as well.
  • This recipe can be doubled for larger gatherings by using a bigger slow cooker.
  • Leftovers keep well refrigerated for 2-3 days and reheat nicely on the stovetop or microwave.

Find it online: https://recipethrive.com/slow-cooker-beef-and-noodles-recipe/