Description: This classic comfort food recipe is made incredibly easy with the help of your slow cooker. Tender, flavorful beef and perfectly cooked egg noodles simmer in a rich, savory broth, creating a hearty and satisfying meal that’s perfect for a chilly evening.
Why You Will Love This Recipe:
- Effortless Comfort: This recipe requires minimal hands-on time, allowing you to enjoy a delicious, home-cooked meal without spending hours in the kitchen. The slow cooker does all the work!
- Deep, Savory Flavor: The beef chuck roast is slow-cooked to tender perfection, infusing the broth with rich, beefy flavor. The addition of aromatic thyme, savory mushrooms, and the subtle bite of garlic elevate the dish to a new level of deliciousness.
- Perfect for Meal Prepping: This recipe is great for meal prepping. Make a big batch on the weekend and enjoy leftovers throughout the week. The flavors only deepen and improve over time.
- Crowd-Pleasing: Beef and Noodles is a universally loved dish. It’s a fantastic option for family dinners, potlucks, or any gathering where you want to serve a comforting and satisfying meal.
Introduction
Beef and Noodles is more than just a dish; it’s a memory. It evokes images of cozy kitchens, family gatherings, and the satisfying warmth of a hearty meal on a cold day. This slow cooker version takes all the nostalgic goodness of the classic recipe and simplifies it for the modern cook.
The beauty of using a slow cooker lies in its ability to transform tough cuts of meat into melt-in-your-mouth tenderness. In this recipe, beef chuck roast, known for its rich flavor and marbling, is slowly simmered in a flavorful broth until it becomes incredibly tender and infused with savory goodness. The addition of mushrooms adds an earthy depth to the broth, while thyme and garlic contribute aromatic notes that complement the beef beautifully.
The final touch is the addition of wide egg noodles, which plump up and absorb the flavorful broth, creating a satisfying and comforting texture. A sprinkle of fresh parsley adds a pop of freshness and color, completing the dish.
This Slow Cooker Beef and Noodles recipe is perfect for busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen. Simply prep the ingredients, toss them into the slow cooker, and let it work its magic. You’ll come home to a kitchen filled with the aroma of comforting beef and noodles, ready to be enjoyed with family and friends.
Ingredients:
For the Beef:
- 2 lbs beef chuck roast, trimmed and cubed into approximately 1-inch pieces. Trimming the excess fat prevents the dish from becoming too greasy. Cutting the roast into uniform cubes ensures even cooking.
- 1/4 cup all-purpose flour. The flour helps to brown the beef and also acts as a slight thickening agent for the broth.
- 1 teaspoon salt. Salt enhances the flavor of the beef and helps to draw out moisture, contributing to the browning process.
- 1/2 teaspoon black pepper. Black pepper adds a subtle warmth and spice to the dish. Freshly ground black pepper is always preferred for its superior flavor.
- 1/4 cup vegetable oil. Vegetable oil has a high smoke point, making it ideal for searing the beef. Olive oil can also be used, but be mindful of its lower smoke point.
For the Base:
- 1 large yellow onion, chopped. Yellow onions provide a mild, sweet flavor that forms the foundation of the broth.
- 3 cloves garlic, minced. Garlic adds a pungent and aromatic note that complements the beef and other flavors in the dish. Freshly minced garlic is always best for its intense flavor.
- 6 cups beef broth. Choose a high-quality beef broth for the best flavor. Low-sodium broth is recommended to control the salt content of the dish.
- 8 oz mushrooms, sliced. Cremini or button mushrooms work well in this recipe. They add an earthy and savory flavor to the broth.
- 2 teaspoons dried thyme. Thyme adds a warm, herbaceous flavor to the dish. Dried thyme is convenient, but fresh thyme can also be used (use about 2 tablespoons of fresh thyme leaves).
- 12 oz wide egg noodles. Wide egg noodles are the traditional choice for Beef and Noodles. They hold their shape well during cooking and provide a satisfying texture.
- 2 teaspoons dried parsley. Parsley adds a pop of freshness and color to the finished dish. Fresh parsley is preferred, if available (use about 2 tablespoons of chopped fresh parsley).
- Additional salt and pepper to taste. Adjust the seasoning to your preference.
Preparation:
Step 1: Prep the Beef:
- Pat the beef cubes dry with paper towels. This is a crucial step as it helps the beef to brown properly. Excess moisture inhibits browning.
- In a medium-sized bowl, combine the flour, salt, and pepper. Whisk together to ensure the ingredients are evenly distributed.
- Toss the beef cubes in the seasoned flour, ensuring each piece is well coated. This coating will help to create a flavorful crust when searing and will also slightly thicken the broth.
Step 2: Sear the Beef:
- Heat the vegetable oil in a large skillet over medium-high heat. The skillet should be large enough to accommodate the beef in a single layer. If necessary, work in batches.
- Brown the beef cubes in batches, being careful not to overcrowd the skillet. Overcrowding will lower the temperature of the pan and prevent the beef from browning properly. Sear the beef on all sides until nicely browned. This step is important for developing the rich flavor of the dish.
- Transfer the browned beef cubes to the slow cooker.
Step 3: Sauté the Aromatics:
- In the same skillet, add the chopped onions. Cook over medium heat until softened and golden brown, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the minced garlic to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Step 4: Build the Base:
- Transfer the sautéed onions and garlic to the slow cooker, on top of the beef.
- Add the beef broth, sliced mushrooms, and dried thyme to the slow cooker.
Step 5: Slow Cook:
- Stir to combine all the ingredients in the slow cooker.
- Cover and cook on HIGH for 4 hours, or on LOW for 6-8 hours. The meat should be very tender and easily shredded with a fork.
Step 6: Add the Noodles:
- Once the beef is cooked and tender, add the egg noodles and dried parsley to the slow cooker.
Step 7: Finish:
- Reduce the slow cooker setting to LOW and cook for an additional 30 minutes, or until the noodles are tender but not mushy.
- Season to taste with additional salt and pepper, if needed.
Step 8: Rest and Serve:
- Let the Beef and Noodles rest for 5-10 minutes before serving. This allows the flavors to meld together and the noodles to absorb any excess broth.
COOKING Rating:
Easy
Serving Suggestions:
- Serve hot in bowls.
- Garnish with fresh parsley or a dollop of sour cream or Greek yogurt.
- Serve with a side of crusty bread for soaking up the delicious broth.
- A simple green salad makes a refreshing accompaniment.
Tips:
- Browning the Beef: Don’t skip the step of browning the beef. It adds a depth of flavor that you won’t get otherwise. Work in batches to avoid overcrowding the pan.
- Don’t Overcook the Noodles: Be careful not to overcook the noodles, as they can become mushy. Check them frequently during the last 30 minutes of cooking.
- Customize the Vegetables: Feel free to add other vegetables to the slow cooker, such as carrots, celery, or potatoes. Add them at the same time as the onions and garlic.
- Add a Splash of Wine: For an extra layer of flavor, add 1/2 cup of red wine to the slow cooker along with the beef broth.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
Prep Time:
20 minutes
Cook Time:
4 hours on High, or 6-8 hours on Low (plus 30 minutes for noodles)
Total Time:
4 hours 50 minutes on High, or 7 hours 50 minutes on Low
Nutritional Information:
(Approximate, per serving)
Calories: 550
Protein: 40g
Sodium: 800mg (This can vary greatly depending on the broth used. Use low-sodium broth to reduce sodium content.)
Conclusion
Slow Cooker Beef and Noodles is a testament to the power of simple ingredients and slow cooking. It’s a comforting and satisfying meal that’s perfect for any occasion, from busy weeknights to cozy weekends. The combination of tender beef, flavorful broth, and perfectly cooked noodles is a guaranteed crowd-pleaser. So, gather your ingredients, dust off your slow cooker, and get ready to enjoy a delicious and effortless meal that will warm you from the inside out. This recipe is easily adaptable to your own tastes and preferences, so don’t be afraid to experiment and make it your own. The most important thing is to enjoy the process and share the delicious results with those you love.
Questions and Answers:
Q1: Can I use a different cut of beef?
A: While beef chuck roast is highly recommended for its rich flavor and tenderness when slow-cooked, you can substitute it with other cuts like beef brisket or even a sirloin tip roast. Keep in mind that cooking times may vary depending on the cut of beef used. A leaner cut might become dry if cooked for too long, so monitor it closely. Chuck roast has a good amount of marbling which renders down during the long cooking process making the beef incredibly tender and flavorful.
Q2: Can I freeze this Beef and Noodles?
A: Absolutely! Slow Cooker Beef and Noodles freezes very well. Allow the dish to cool completely before transferring it to freezer-safe containers or freezer bags. To thaw, place the frozen Beef and Noodles in the refrigerator overnight. Reheat gently on the stovetop or in the microwave until heated through. Keep in mind that the noodles may become slightly softer after freezing and thawing, but the flavor will still be excellent. For optimal results, consider slightly undercooking the noodles before freezing.
Q3: I don’t have dried thyme. What can I substitute?
A: If you don’t have dried thyme, you can substitute it with other herbs such as dried rosemary, dried oregano, or a combination of Italian herbs. A good rule of thumb is to use about half the amount of dried herb compared to fresh herb. So, if the recipe calls for 2 teaspoons of dried thyme, you can use about 1 teaspoon of dried rosemary or oregano. Fresh thyme is also an excellent option; use approximately 2 tablespoons of fresh thyme leaves.
Q4: Can I use a different type of noodle?
A: While wide egg noodles are the traditional choice for Beef and Noodles, you can experiment with other types of noodles if you prefer. Penne pasta, rotini pasta, or even bow tie pasta can be used as substitutes. Keep in mind that different types of noodles may require different cooking times, so adjust accordingly. It’s best to add the noodles during the last 30 minutes of cooking to prevent them from becoming overcooked.
Q5: My broth is too thin. How can I thicken it?
A: If your broth is too thin, there are several ways you can thicken it. One option is to mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking and allow it to simmer until the broth thickens. Another option is to remove about 1 cup of the broth from the slow cooker and whisk it with 1-2 tablespoons of flour until smooth. Return the mixture to the slow cooker and stir well. You can also mash some of the potatoes if you added them, as they will release starch and help to thicken the sauce.
