Crockpot Beef and Noodles is a comforting, hearty dish featuring tender chunks of beef slow-cooked in a rich, savory broth and served over egg noodles. It’s a classic, fuss-free meal that’s perfect for cozy weeknights or feeding a hungry crowd.
Why You’ll Love This Recipe
- Set-it-and-forget-it crockpot convenience.
- Tender, melt-in-your-mouth beef with rich flavor.
- Family-friendly and kid-approved.
- Simple ingredients and easy prep.
- Perfect comfort food for chilly days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Stew beef or chuck roast, cut into chunks
- Onion, chopped
- Garlic, minced
- Beef broth
- Worcestershire sauce
- Cream of mushroom soup (optional for creaminess)
- Salt and pepper
- Egg noodles
- Fresh parsley (optional, for garnish)
Directions
- Place beef, onion, garlic, beef broth, Worcestershire sauce, and cream of mushroom soup (if using) into the crockpot.
- Season with salt and pepper.
- Cover and cook on low for 8 hours or high for 4-5 hours, until beef is tender.
- About 20 minutes before serving, cook egg noodles according to package instructions.
- Stir cooked noodles into the crockpot or serve beef mixture over the noodles.
- Garnish with chopped parsley if desired and serve warm.
Servings and Timing
- Servings: 6 people
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4-5 hours (high)
- Total Time: 8 hours 10 minutes (or 4 hours 10 minutes)
Variations
- Creamy Version: Use cream of mushroom or cream cheese for a creamier texture.
- Veggie Add-ins: Add peas, carrots, or mushrooms during the last hour of cooking.
- Spicy Twist: Add crushed red pepper or a dash of hot sauce.
- Herb Infusion: Add thyme, rosemary, or bay leaves for extra flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stove or in the microwave until warmed through.
- Freezing: Freeze beef mixture (without noodles) for up to 3 months. Thaw and reheat, then add fresh-cooked noodles.
FAQs
Can I use a different cut of beef?
Yes, chuck roast, stew meat, or even short ribs work well.
Do I have to brown the beef first?
Not necessary for this recipe, but you can sear for added flavor.
Can I use a different type of noodle?
Yes, rotini, penne, or even rice can be used instead of egg noodles.
How do I thicken the sauce?
Mix a cornstarch slurry and stir in during the last 30 minutes of cooking.
Can I make this gluten-free?
Use gluten-free noodles and a gluten-free thickener or omit the soup.
What can I substitute for cream of mushroom soup?
Use cream cheese, sour cream, or homemade mushroom sauce.
Can I cook the noodles in the crockpot?
It’s best to cook noodles separately to avoid overcooking.
How do I make it more flavorful?
Add herbs, use a beef bouillon cube, or deglaze with a splash of red wine.
Can I make this ahead of time?
Yes, store and reheat as needed. It tastes even better the next day.
Is this freezer-friendly?
Yes, freeze the beef mixture without the noodles for best texture.
Conclusion
Crockpot Beef and Noodles is a delicious, no-fuss meal that brings comfort and satisfaction to your dinner table. With tender beef, savory broth, and hearty noodles, it’s a classic that’s perfect for any night of the week. Let your slow cooker do the work and enjoy a warm, home-cooked dish with minimal effort.
Print
Crockpot Beef and Noodles
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4–5 hours (high)
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Description
Crockpot Beef and Noodles is a rich, comforting dish made with tender slow-cooked beef and egg noodles in a savory, creamy broth. It’s a one-pot meal that’s perfect for busy days, Sunday dinners, or when you just want something warm and hearty with no fuss.
Ingredients
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2-2.5 lbs chuck roast (or stew meat)
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1 tablespoon olive oil (for browning, optional)
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1 packet onion soup mix
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1 teaspoon garlic powder
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1/2 teaspoon black pepper
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4 cups beef broth
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1 (10.5 oz) can cream of mushroom soup (optional for creaminess)
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12 oz egg noodles (cooked separately or added later)
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Optional: chopped parsley for garnish
Instructions
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Optional Browning: For more flavor, sear the beef in a hot skillet with olive oil until browned on all sides, then transfer to the crockpot. (You can skip this step if in a rush.)
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Add Ingredients: Place beef in the crockpot. Sprinkle with onion soup mix, garlic powder, and pepper. Pour in beef broth and add cream of mushroom soup if using.
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Cook: Cover and cook on Low for 8 hours or High for 4–5 hours, until beef is fork-tender and easily shredded.
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Shred the Beef: Use two forks to shred the beef directly in the crockpot. Stir to mix well.
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Add Noodles:
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Option 1: Cook noodles separately and stir them in just before serving.
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Option 2: Add uncooked egg noodles during the last 30–40 minutes of cook time (add 1 extra cup of broth if needed).
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Serve: Spoon into bowls and garnish with chopped parsley if desired.
Notes
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Chuck roast works best for tenderness, but stew meat or round roast also works.
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Cream of mushroom soup adds a creamy texture, but you can leave it out for a brothier version.
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Add frozen peas or mushrooms in the last hour for extra veggies.
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Great for leftovers and freezer-friendly!
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