Crockpot Beef and Noodles
Hearty, comforting, and packed with flavor, this Crockpot Beef and Noodles recipe is a weeknight lifesaver. Tender shredded beef slow-cooked in a rich, savory broth and tossed with egg noodles makes this a one-pot meal the whole family will love. It’s the definition of cozy food—no fuss, no fancy ingredients, just pure comfort.
- Cook Time: 8–8.5 hours
- Total Time: 10 minute
- Cuisine: American
Ingredients
Optional Sear (For Extra Flavor):
Season beef with salt, pepper, garlic powder, and onion powder.
In a large skillet over medium-high heat, heat olive oil and sear beef on all sides until browned (2–3 minutes per side).
Transfer to the Crockpot.
Add Ingredients to Slow Cooker:
Pour beef broth and Worcestershire sauce into the Crockpot.
Stir in cream of mushroom soup, diced onion, and minced garlic.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
Shred and Add Noodles:
Remove beef, shred with two forks, and return to the slow cooker.
Add egg noodles and stir to submerge. Cook on HIGH for an additional 20–30 minutes, or until noodles are tender.
If you’d like a thicker broth, stir in the cornstarch slurry and cook for another 5–10 minutes.
Finish and Serve:
Taste and adjust seasoning with salt and pepper as needed.
Garnish with chopped parsley and serve hot.
Instructions
Optional Sear (For Extra Flavor):
Season beef with salt, pepper, garlic powder, and onion powder.
In a large skillet over medium-high heat, heat olive oil and sear beef on all sides until browned (2–3 minutes per side).
Transfer to the Crockpot.
Add Ingredients to Slow Cooker:
Pour beef broth and Worcestershire sauce into the Crockpot.
Stir in cream of mushroom soup, diced onion, and minced garlic.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
Shred and Add Noodles:
Remove beef, shred with two forks, and return to the slow cooker.
Add egg noodles and stir to submerge. Cook on HIGH for an additional 20–30 minutes, or until noodles are tender.
If you’d like a thicker broth, stir in the cornstarch slurry and cook for another 5–10 minutes.
Finish and Serve:
Taste and adjust seasoning with salt and pepper as needed.
Garnish with chopped parsley and serve hot.
Notes
Make-Ahead Tip: You can prep all ingredients (except noodles) in the Crockpot insert the night before and refrigerate. Start cooking in the morning.
Beef Cut Substitution: Use stew meat or even short ribs if you prefer.
Cream-Free Version: Skip the cream of mushroom soup and add an extra cup of broth, plus a splash of cream at the end for a lighter version.
No Egg Noodles? Substitute with rotini, wide noodles, or even rice. Just adjust the cooking time accordingly.
Storage: Keeps well in the fridge for up to 4 days. Reheats beautifully and thickens slightly the next day.
Keywords: Crockpot Beef and Noodles
Find it online: https://mirayamsrecipe.com/crockpot-beef-and-noodles/