Slow Cooker Beef & Noodles

🍜 Slow Cooker Beef & Noodles

Tender, fall-apart beef simmered in a rich broth with buttery egg noodles—comfort food at its easiest! Just set it and forget it.

📝 Ingredients

• 2 lbs (900g) beef stew meat (or chuck roast, cubed)

• 1 (10.5 oz) can cream of mushroom soup

• 1 (1 oz) packet dry onion soup mix

• 4 cups (950ml) beef broth

• 2 tbsp Worcestershire sauce

• 1 tsp garlic powder

• 1 tsp dried thyme

• ½ tsp black pepper

• 12 oz (340g) wide egg noodles, uncooked

• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

• Chopped parsley (for garnish)

👩‍🍳 Instructions

1. Slow Cook the Beef

1. In a 6-quart slow cooker, combine beef, cream of mushroom soup, onion soup mix, beef broth, Worcestershire sauce, garlic powder, thyme, and pepper.

2. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender.

2. Thicken the Sauce (Optional)

1. Mix cornstarch and water in a small bowl.

2. Stir into the slow cooker, then cook 15-30 mins more until slightly thickened.

3. Cook the Noodles

1. About 20 mins before serving, boil egg noodles according to package directions. Drain.

2. Stir cooked noodles into the beef mixture (or serve them separately to avoid sogginess).

4. Serve & Enjoy!

• Garnish with parsley and extra black pepper.

💡 Pro Tips

• Extra veggies? Add sliced mushrooms or peas in the last hour.

• No cream of mushroom soup? Use cream of celery or a roux (2 tbsp butter + 2 tbsp flour cooked with 1 cup broth).

• Crockpot too thin? Simmer uncovered at the end to reduce.

🍲 Why This Works

• Slow cooking = melt-in-your-mouth beef.

• Pantry staples = no fancy ingredients needed.

• Kid-friendly = picky eaters approve!

Hearty, creamy, and perfect over mashed potatoes too! 😋

(P.S. Leftovers taste even better the next day—if there are any!)