My crockpot beef and noodles is the ultimate easy comfort food recipe. Simple ingredients like stew beef and cream of mushroom soup make this recipe quick to throw together, and a low-and-slow cook in the crockpot ensures tender beef every time. I love to set and forget this meal in the morning for a relaxing evening!
I am all about easy meals I can toss in the crockpot and forget about until dinner time. This crockpot beef and noodles is so simple to throw together and turns out so delicious, that you’d swear it was made completely from scratch. Beef bouillon and cream of mushrooms soup are my flavor secret weapons in this dish! No complicated cooking techniques here!
What’s in This Crockpot Beef and Noodles Recipe?
- Stew Beef: Stew meat is made from tougher cuts of beef, like chuck and round. It benefits from low and slow cooking to make it super tender.
- Salt + Pepper: Enhance the natural flavor of the beef.
- Onion + Garlic: Add an earthy flavor to the dish.
- Thyme: Adds a fresh and herbal flavor to the dish.
- Better Than Bouillon Roasted Beef Base: Enhances the umami flavor of the cooking liquid.
- Worcestershire Sauce: Adds a slightly acidic hit of umami.
- Cream of Mushroom Soup: Makes these noodles creamy!
- Beef Broth: Helps keep the beef moist as it cooks.
- Egg Noodles: Wide egg noodles are the perfect vehicle for all that creamy, flavorful sauce!
Tips for Success
- For the most tender beef, cook this recipe low and slow in the crockpot. You can certainly use the high setting, I just love how tender the beef gets after cooking on low for 7-8 hours.
- Adding lots of liquid is the key to keeping the meat moist. It will evaporate as the dish cooks, creating steam that bastes the meat with moisture.
- Add a mix of cornstarch and cold water to thicken the sauce left in the slow cooker.
- For a creamier sauce, stir in ½ cup of cream prior to serving.
- I prefer to cook the noodles separately, but you can also add the noodles about 20 minutes before the cooking time has finished. The exact time will be given on the package of noodles.
How to Store and Reheat
Store leftover crockpot beef and noodles in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.
Serving Suggestions
Top your slow cooker beef and noodles with fresh parsley, a sprinkle of Parmesan cheese, and a side of roasted broccoli, garlic knots, or cucumber salad.
Crockpot Beef and Noodles Recipe
Equipment
Ingredients
- 2 pounds stew beef cut into chunks
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ cup diced onion
- 1 tablespoon minced garlic minced
- 2-3 sprigs fresh thyme minced
- 1 teaspoon Better Than Bouillon Roasted Beef Base
- 1 tablespoon Worcestershire sauce
- 20 ounces cream of mushroom soup (2 cans)
- 2 cups low-sodium beef broth
- 12 ounces dry extra wide egg noodles (1 package)
- Chopped fresh parsley optional, for serving
Instructions
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Place the beef in the crockpot and season with salt, pepper, onion, garlic, thyme, and beef boullion. Mix everything together so the beef is well coated.2 pounds stew beef, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ½ cup diced onion, 1 tablespoon minced garlic, 2-3 sprigs fresh thyme, 1 teaspoon Better Than Bouillon Roasted Beef Base
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In a large bowl, combine the Worcestershire sauce, soup, and broth. Pour over the meat in the crockpot.1 tablespoon Worcestershire sauce, 20 ounces cream of mushroom soup, 2 cups low-sodium beef broth
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Put the lid on the crockpot and cook on high for 4-5 hours or on low for 7-8 hours.
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20 minutes before serving, cook the noodles according to package directions.12 ounces dry extra wide egg noodles
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Serve noodles in bowls topped with meat, sauce, and fresh parsley.Chopped fresh parsley
Video
Notes
- Properly cooked stew meat should register 145°F.
Nutrition
How to Make Crockpot Beef and Noodles Step by Step
Add the Beef: Place 2 pounds of stew beef cut into chunks in the crockpot and season with 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, ½ cup of diced onion, 1 tablespoon of minced garlic, 2-3 sprigs of fresh thyme, and 1 teaspoon of Better Than Bouillon Roasted Beef Base. Mix everything together so the beef is well coated.
Mix the Sauce: In a large bowl, combine 1 tablespoon of Worcestershire sauce, 20 ounces (2 cans) of cream of mushroom soup, and 2 cups of low-sodium beef broth. Pour over the meat in the crockpot.
Cook the Beef: Put the lid on the crockpot and cook on high for 4-5 hours or on low for 7-8 hours.
Cook the Noodles: 20 minutes before serving, cook 12 ounces (1 package) of extra-wide egg noodles according to package directions. Serve noodles in bowls topped with meat, sauce, and fresh parsley.
More Crockpot Beef Recipes to Try!
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