Description
Indulge in the rich and comforting flavors of this slow cooker beef and noodles recipe. Tender chunks of beef simmered in a savory broth with aromatic herbs and served over hearty egg noodles, this dish is a perfect blend of convenience and homemade goodness.
Ingredients
Scale
Beef:
- 1 ½ pounds beef chuck roast, cut into 2-inch pieces
- 1 tablespoon vegetable oil
Broth:
- 1 medium onion, minced
- 2 cloves garlic, minced
- 4 cups beef broth
Seasoning:
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Additional:
- 8 ounces egg noodles, uncooked
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional for thickening)
Instructions
- Brown the Beef: Heat vegetable oil in a skillet and brown the beef pieces on all sides. Transfer to the slow cooker.
- Sauté Aromatics: Sauté minced onion and garlic until fragrant, then add to the slow cooker.
- Add Ingredients: Pour in beef broth, Worcestershire sauce, Dijon mustard, herbs, bay leaf, salt, and pepper. Cook on low for 7–8 hours or high for 4–5 hours.
- Cook Noodles: Stir in egg noodles and cornstarch slurry 30 minutes before serving. Cook until noodles are tender.
- Serve: Remove bay leaf before serving.
Notes
- For richer flavor, deglaze the skillet with broth or red wine.
- You can use wide pappardelle instead of egg noodles.
- Leftovers freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: about 1 ⅓ cups
- Calories: 380
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
