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Slow Cooker Beef and Noodles

A hearty, comforting dish with tender beef and noodles in a creamy sauce, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 8 ounces egg noodles
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Chopped parsley for garnish (optional)

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium-high heat. Add the beef pieces and brown them on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.
  2. In the same skillet, toss in the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent. Add to the slow cooker.
  3. Pour the beef broth over the beef and onion mixture. Add the sliced carrots, chopped celery, thyme, rosemary, salt, and pepper. Stir to combine.
Cooking
  1. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
  2. About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
  3. In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the slow cooker to thicken the sauce. Cook for an additional 30 minutes.
  4. Serve the beef mixture over the cooked egg noodles and garnish with chopped parsley if desired.

Notes

This dish lasts 3-4 days in the fridge and can be frozen for up to 3 months. For serving, consider garnishing with chopped parsley to brighten it up.It’s adaptable; try adding mushrooms or swapping beef for chicken or a plant-based protein.