There’s nothing quite like walking in the door to the aroma of this slow-cooked beef and noodles! It’s the kind of meal that reminds me of Sunday dinners at grandma’s – pure comfort in a bowl. With tender chunks of beef, silky egg noodles, and a rich, savory broth, this recipe has become one of my family’s most requested dishes.
Why This Recipe Works
I’ve tested this recipe countless times to get it just right. The secret lies in browning the meat first (don’t skip this step!) and letting the slow cooker work its magic. The beef becomes melt-in-your-mouth tender while creating its own rich sauce with the mushrooms and onions. And those egg noodles? They soak up all that amazing flavor while cooking right in the slow cooker.
Essential Ingredients
The Beef
Chuck roast has the perfect marbling that breaks down during cooking, making the meat incredibly tender and flavorful. You can use pre-cut stew meat to save time, but I prefer cutting my own chunks for more control over the size.
The Aromatics
Onions, garlic, and thyme create our flavor base. The onions become wonderfully caramelized during the browning step, adding depth to the final dish.
The Mushrooms
These are optional but highly recommended! They add an amazing earthy flavor and meaty texture. Plus, they make the sauce even richer.
The Noodles
Wide egg noodles are my go-to. They hold up well and have the perfect texture for soaking up that delicious broth.
Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
Servings: 8
Ingredients
For the Beef:
- 2 lbs beef chuck roast, trimmed and cubed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
For the Base:
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 8 oz mushrooms, sliced
- 2 teaspoons dried thyme
- 12 oz wide egg noodles
- 2 teaspoons dried parsley
- Additional salt and pepper to taste
Instructions
- Prep the Beef:
- Pat meat dry with paper towels
- Combine flour, salt, and pepper in bowl
- Toss beef cubes in seasoned flour
- Heat oil in large skillet over medium-high
- Brown meat in batches, transfer to slow cooker
- Build the Base:
- In same skillet, cook onions until golden (5-7 mins)
- Add garlic, cook 1 minute more
- Transfer to slow cooker
- Add broth, mushrooms, thyme
- Stir to combine
- Slow Cook:
- Cover and cook on HIGH 4 hours
- Meat should be very tender
- Finish:
- Add noodles and parsley
- Reduce to LOW, cook 30 minutes
- Season to taste
- Let rest 5-10 minutes before serving
Recipe Notes:
- Buy whole chuck roast and cut your own cubes for best results
- Don’t skip browning the meat – adds lots of flavor
- Keep noodles al dente as they’ll continue cooking
- Leftovers keep 3-4 days refrigerated
- Can freeze without noodles up to 3 months
Perfect Pairings
- Crusty sourdough bread
- Simple green salad
- Roasted brussels sprouts
- Steamed green beans
