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A macro shot showcasing the texture of tender beef chunks and wide egg noodles in a rich brown gravy. (Slow Cooker Beef and Noodles)

The Ultimate Slow Cooker Beef and Noodles Recipe

This Slow Cooker Beef and Noodles recipe features incredibly tender beef chunks and wide egg noodles enveloped in a rich, savory brown gravy. A comforting, easy-to-make meal perfect for any family dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Boneless Beef Chuck Roast, cut into 2-inch chunks (1.36 kg)
  • 1/4 cup All-Purpose Flour (30g)
  • 1 1/2 tsp Kosher Salt (9g)
  • 1 tsp Freshly Cracked Black Pepper (2g)
  • 2 tbsp Avocado or Vegetable Oil (30ml)
  • 1 Large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 4 cups Low-Sodium Beef Broth (960ml)
  • 2 tbsp Soy Sauce or Worcestershire Sauce (30ml)
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 2 tbsp Cornstarch (16g), for slurry
  • 3 tbsp Cold Water (45ml), for slurry
  • 12 oz Wide Egg Noodles (340g)
  • 2 tbsp Fresh Parsley, chopped (8g), for garnish

Equipment

  • 1 6-Quart Slow Cooker
  • 1 Large Skillet

Method
 

Building the Flavor Foundation
  1. Pat beef chunks dry. In a bowl, combine flour, salt, and pepper. Toss the beef to coat. Heat oil in a large skillet over medium-high heat. Sear beef in two batches until a deep brown crust forms, about 2-3 minutes per side. Transfer seared beef to the slow cooker.
  2. In the same skillet, reduce heat to medium. Add the diced onion and sauté for 4-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
The Slow Cooker's Magic
  1. Pour 1/2 cup (120ml) of beef broth into the skillet to deglaze, scraping up all the browned bits. Pour this mixture into the slow cooker. Add the remaining beef broth, soy sauce, dried thyme, and bay leaf. Stir gently.
  2. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is fork-tender.
Finishing the Dish
  1. About 20 minutes before serving, cook egg noodles in a large pot of salted boiling water according to package directions. Drain well.
  2. Remove the bay leaf. In a small bowl, whisk together the cornstarch and cold water to make a slurry. Stir the slurry into the slow cooker. Cover and cook on HIGH for 15-20 minutes, until the gravy has thickened.
  3. Serve the beef and gravy over the cooked egg noodles. Garnish with fresh chopped parsley.

Notes

Don't Crowd the Pan: Searing the beef in batches is essential for a deep brown crust and rich flavor.
Low and Slow is the Way to Go: The low setting yields the most tender results.
Deglaze for Flavor: Don't skip scraping up the browned bits from the pan; they are concentrated flavor.
Fresh Garnish is Key: The fresh parsley brightens the rich flavors of the dish.