Slow Cooker Beef and Noodles

Featured in Satisfying Main Courses.

Slow-cooked beef chuck is browned for rich flavor, then gently simmered with onions, garlic, mushrooms, thyme, and beef broth until fork-tender. Wide egg noodles join the pot near the end, soaking up savory flavors while remaining perfectly al dente. A sprinkle of parsley finishes off this hearty, satisfying meal. Serve with crusty bread or a simple salad for a complete, comforting dinner. Leftovers store well, making this a great make-ahead option for busy evenings. For best results, brown your own beef cubes and add noodles toward the end to avoid overcooking.

Barbara Chef
Updated on Wed, 25 Jun 2025 20:08:12 GMT
A bowl of beef and noodles. Pin it
A bowl of beef and noodles. | gracefulflavors.com

Slow Cooker Beef and Noodles is the cozy Sunday supper that always brings my family around the table. Tender chunks of beef and plump egg noodles are gently simmered in a rich broth until everything tastes comforting and homemade. This recipe transforms a few humble ingredients into the ultimate cold-weather dinner.

The first time I tried this was after a busy week and I could not believe how simple it was for the rich flavor at dinnertime. Now it is our go-to for low-stress family gatherings especially in the fall.

Ingredients

  • Beef chuck roast: cut into chunks This cut gets meltingly tender Choose meat with some marbling for the best texture
  • All-purpose flour: Creates a light crust on the meat which thickens the broth Use unbleached for added flavor
  • Salt and black pepper: Season the meat thoroughly before browning and adjust at the end to taste
  • Vegetable oil: Great for searing the beef thanks to its high smoke point Choose a neutral oil for flavor
  • Yellow onion: Adds mellow sweetness Look for firm onions with no dark spots
  • Garlic: Brings both sharpness and warmth Pick firm cloves with no green shoots
  • Beef broth: Forms the backbone of the sauce Use low-sodium so you can control the seasoning
  • Mushrooms: Add savory depth Fresh mushrooms give the best texture Choose firm unblemished mushrooms
  • Dried thyme: Earthy and fragrant Crush between your fingers to release more aroma
  • Wide egg noodles: Classic and comforting Look for noodles with some thickness so they hold their shape while cooking
  • Dried parsley: Gives a fresh finishing touch Rub between your palms before adding to release oils

Step-by-Step Instructions

Prep the Beef:
Pat beef dry with plenty of paper towels so it browns well in the pan. Mix flour salt and pepper together in a wide shallow bowl then toss each beef cube in the mixture making sure each piece is evenly coated. Heat vegetable oil in a large skillet over medium-high heat. Working in batches brown all sides of the beef until you see a rich brown crust. Do not crowd the pan. Move browned beef into the slow cooker as you go.
Build the Base:
Use the same skillet with the beef drippings still in there for extra flavor and cook your chopped onion over medium heat. Stir often and be patient letting the onion turn golden about five to seven minutes. Add the minced garlic and let sizzle for just one minute to avoid burning while waking up the flavor. Scrape all this into the slow cooker over the beef. Add beef broth sliced mushrooms and dried thyme over the top and stir well to combine.
Slow Cook:
Put the lid on your slow cooker and set to high. Let everything bubble away for about four hours. The beef should become so tender that a fork will break it apart. I always check after four hours and sometimes let it go longer if the cubes are extra large.
Finish:
Add uncooked wide egg noodles and dried parsley right into the slow cooker. Reduce the heat to low and cook for about thirty minutes more until the noodles are just tender but not mushy. Give it a good stir and season with a bit more salt and pepper. Let everything rest about five to ten minutes before serving so the sauce thickens and clings to the noodles.
A bowl of pasta with meat sauce. Pin it
A bowl of pasta with meat sauce. | gracefulflavors.com

My favorite part is always the mushrooms soaking up all that rich beef flavor. Once I tried cremini mushrooms and it added an extra layer of heartiness that reminded me of cozy dinners at my grandmother s house. There is something about letting this cook all day that brings everyone to the kitchen before serving.

Storage Tips

Let leftovers cool to room temperature then move into airtight containers. Refrigerate up to four days. For longer storage freeze beef and broth without noodles in freezer-safe bags for up to three months. Thaw overnight in the fridge and add fresh cooked noodles when ready to serve so the texture stays perfect.

Ingredient Substitutions

If you do not have beef chuck try stew meat or even boneless short ribs. Cremini or white mushrooms both work. Egg noodles are classic but any thick noodle like tagliatelle will stand up in the slow cooker. Swap dried thyme for Italian seasoning if that is what you have.

Serving Suggestions

This dish loves a slice of crusty bread to soak up the sauce. Balance the richness with a crisp green salad or lightly steamed green beans. For a bigger spread roasted brussels sprouts are wonderful alongside the beef.

A bowl of beef stew with noodles. Pin it
A bowl of beef stew with noodles. | gracefulflavors.com

A Bit of History

Homestyle beef and noodles is rooted in the Midwest where home cooks needed hearty filling food for cold winters. It is adapted from European noodle traditions stretched with local beef cuts.

Frequently Asked Questions

→ Why should I brown the beef before slow cooking?

Browning beef caramelizes its surface, deepening flavor and creating a richer base for your dish.

→ How do I keep the noodles from getting mushy?

Add noodles during the last 30 minutes of slow cooking and let the finished dish rest before serving.

→ Can I use a different cut of beef?

Chuck roast is ideal, but brisket or round will also work well; adjust slow cooking time if needed.

→ Are leftovers good for meal prep?

Yes, leftovers keep well in the fridge for 3-4 days. For best texture, store noodles and beef separately.

→ Is it possible to freeze this dish?

You can freeze the beef and broth without noodles for up to 3 months and add freshly cooked noodles when reheating.

→ What side dishes pair well?

Crusty bread, roasted brussels sprouts, steamed green beans, or a crisp green salad all complement this meal nicely.

Slow Cooker Beef and Noodles

Tender beef and noodles simmer in savory broth with mushrooms, thyme, and parsley for a comforting, hearty dish.

Prep Time
20 Minutes
Cook Time
270 Minutes
Total Time
290 Minutes
By: Barbara

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8 main dish servings)

Dietary: Dairy-Free

Ingredients

→ For the Beef

01 2 lbs beef chuck roast, trimmed and cut into 2.5 cm cubes
02 1/4 cup all-purpose flour
03 1 teaspoon salt
04 1/2 teaspoon black pepper
05 1/4 cup vegetable oil

→ For the Base

06 1 large yellow onion, chopped
07 3 cloves garlic, minced
08 6 cups beef broth
09 8 oz mushrooms, sliced
10 2 teaspoons dried thyme
11 12 oz wide egg noodles
12 2 teaspoons dried parsley
13 Additional salt and pepper to taste

Instructions

Step 01

Pat beef cubes dry with paper towels. In a bowl, combine flour, salt, and black pepper. Dredge beef cubes in seasoned flour until evenly coated.

Step 02

Heat vegetable oil in a large skillet over medium-high heat. Brown beef in batches until well-seared on all sides, then transfer to slow cooker.

Step 03

In the same skillet, cook onion over medium heat for 5–7 minutes until golden. Add minced garlic and cook 1 minute longer. Transfer mixture to slow cooker.

Step 04

Add beef broth, mushrooms, and dried thyme to the slow cooker. Stir to combine with beef and aromatics.

Step 05

Cover and cook on HIGH for 4 hours, until beef is extremely tender.

Step 06

Stir in egg noodles and dried parsley. Reduce to LOW and cook for 30 minutes, until noodles are just al dente. Season with additional salt and pepper to taste. Allow to rest 5–10 minutes before serving.

Notes

  1. Cut your own chuck roast for optimal flavor and texture.
  2. Browning the beef enhances depth of flavor; do not skip this step.
  3. Do not overcook the noodles; they will continue to soften after resting.
  4. Leftovers keep in the refrigerator 3–4 days; freeze without noodles for up to 3 months.

Tools You'll Need

  • Slow cooker
  • Large skillet
  • Mixing bowls
  • Tongs
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (all-purpose flour, egg noodles), eggs (egg noodles).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 530
  • Total Fat: 21 g
  • Total Carbohydrate: 43 g
  • Protein: 38 g