BEEF & NOODLES!

by
This Slow Cooker Beef & Noodles is the ultimate hearty, comforting, Sunday-dinner-style meal. It features tender, melt-in-your-mouth beef simmered in a rich, savory broth, tossed with thick, homestyle egg noodles that soak up all that incredible flavor.

Ingredients

  • 2 to 2.5 lbs chuck roast (cut into bite-sized chunks, or left whole to shred later)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 can (10.5 oz) condensed cream of mushroom soup (or cream of celery for a richer gravy)
  • 1 packet (1 oz) onion soup mix (or beef gravy mix)
  • 12 oz bag extra-wide Amish-style egg noodles (or frozen homestyle egg noodles)
  • 2 tbsp butter
  • Salt and black pepper to taste
  • Optional garnish: Chopped fresh parsley

Step-by-Step Instructions

1. Cook the Beef and Broth Base

  1. Season the beef chunks with salt and black pepper. Place them in the bottom of a 5-to-6-quart slow cooker along with the diced onion and minced garlic.
  2. In a bowl, whisk together the beef broth, condensed cream of mushroom soup, and onion soup mix until combined. Pour the mixture over the beef.
  3. Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours), until the beef is fork-tender and falling apart.

2. Shred and Add the Noodles

  1. If you cut the beef into chunks, gently shred it with two forks right in the slow cooker juices (or remove it, shred, and return it to the pot).
  2. Stir in the butter and the egg noodles, gently pressing them down so they are submerged in the hot liquid.
  3. Cover and cook on HIGH for 20 to 25 minutes (stirring once halfway through), until the noodles are tender and the gravy has naturally thickened.

3. Rest and Serve

  1. Turn the slow cooker to WARM and let the dish sit uncovered for 5 minutes to let the sauce cling perfectly to the noodles.
  2. Give it a final taste for seasoning, garnish with fresh parsley if desired, and serve piping hot.

Chef’s Tips

  • Sear for Extra Flavor: For an even deeper, richer flavor, quickly sear the beef chunks in a hot skillet with a splash of oil before adding them to the slow cooker.
  • Broth Check: Egg noodles absorb a lot of liquid as they cook. If the dish looks too thick when you add the noodles, splash in an extra half-cup of warm beef broth or water.

Leave a Comment