Crockpot Beef and Noodles - Super Tasty Recipes

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Prep Time:15

Cook Time:4

Total Time:4 15

Ingredients

2 lb. beef stew meat
1 cup chopped onion
1 tsp. salt
½ tsp. pepper
3-4 cloves garlic minced
1 cup water
1 cup beef broth
1 packet au jus mix
12 ounces wide egg noodles
Optional corn starch to thicken gravy, parsley to top

Instructions

Step 1: Add the Beef to the Slow Cooker - Put the beef stew meat into your crockpot and spread it out as evenly as you can. You do not need to brown it first for this version, which is one of the reasons I reach for this recipe on busy days. Breaking up any pieces that are stuck together helps the seasoning and cooking liquid reach the meat more evenly. This is also a good moment to trim away any unusually large pieces of hard fat if you happen to spot them.
Step 2: Season the Beef and Add the Aromatics - Sprinkle the salt and black pepper over the beef, then add the chopped onion and minced garlic. Do not worry about arranging everything beautifully. Once the slow cooker heats up, the onion will soften and settle down around the beef while the garlic works its way into the cooking liquid. I like getting those ingredients right against the meat because the smell that develops after a few hours is exactly what I want filling the kitchen at dinnertime.
Step 3: Add the Au Jus Mix - Sprinkle the packet of au jus mix evenly over everything in the crockpot. This little packet brings a concentrated savory beef flavor that makes a short ingredient list taste like it has been simmering with a much longer list of seasonings. Try to scatter it rather than dumping it all in one pile so it dissolves more easily once you add the liquid.
Step 4: Pour in the Water and Beef Broth - Pour the water and beef broth into the crockpot. Give everything a gentle stir so the au jus seasoning begins dissolving and the onion and garlic are distributed throughout the liquid. The beef does not need to be completely hidden beneath the broth. As it cooks, it will release its own juices and everything will settle together into a savory cooking liquid that eventually becomes the gravy for your noodles.
Step 5: Slow Cook Until the Beef Is Tender - Cover the crockpot and cook the beef for 3 to 4 hours on high or 6 to 8 hours on low. If your schedule allows it, I tend to like the longer low setting because slow, steady cooking gives stew meat plenty of time to soften. Either way, you are looking for beef that is tender enough to cut easily with a fork. Different slow cookers run a little differently, so use the texture of the beef as your best guide near the end.
Step 6: Thicken the Gravy if You Like - If you open the lid near the end and decide you want a thicker gravy, make a simple cornstarch slurry. Stir a small amount of cornstarch into cold water until completely smooth, then stir that mixture into the crockpot during the final 30 minutes of cooking. Start with a modest amount because the gravy will continue to thicken as it heats. I usually prefer enough body that the sauce coats a noodle, but not so much that the whole dish feels heavy or pasty.
Step 7: Cook the Egg Noodles - Shortly before you are ready to eat, bring a large pot of water to a boil and cook the wide egg noodles according to the package directions. This is the only real last minute cooking the recipe asks from you. Drain the noodles once they are tender. I like to stop right when they are done rather than letting them become overly soft because they will spend a little more time sitting in that hot beef gravy.
Step 8: Stir Everything Together and Serve - Add the drained egg noodles directly to the crockpot and gently stir until they are coated in the gravy and mixed with the tender beef. Give the noodles a minute or two to settle into all those savory juices. Spoon generous portions into bowls and scatter chopped parsley over the top if you are using it. This is the point when somebody usually wanders into my kitchen asking if dinner is ready, even though the smell answered that question ten minutes ago.

Notes

Substitutions

Chuck roast: You can cut a boneless chuck roast into bite sized chunks yourself instead of buying packaged stew meat, and it works beautifully for slow cooking.
Beef stock: Beef stock can replace the beef broth in the same amount and will give you a similarly rich base.
Garlic powder: If fresh garlic is not available, garlic powder can work in a pinch, though fresh minced garlic gives the finished gravy a fuller aroma.
Different noodles: Medium egg noodles can replace wide egg noodles, or you can use another sturdy pasta shape that holds sauce well.
Arrowroot thickener: If cornstarch is not something you use, an appropriate slurry made with another suitable thickener can help give the gravy more body.

Variations

Mushroom beef and noodles: Add sliced mushrooms to the slow cooker for an earthier version that feels a little like a simple beef stroganoff.
Creamier beef and noodles: Stir in a modest spoonful of sour cream near the end for a tangier, creamier sauce, making sure the slow cooker is no longer boiling hot when you add it.
Extra onion version: Add another half cup of chopped onion if your family loves the mellow sweetness of slow cooked onions.
Herb seasoned version: Add a little dried thyme to the crockpot for a cozy herbal note that works especially well with beef and gravy.
More garlic: Use an extra clove or two if garlic disappears quickly at your dinner table and you want that warm savory aroma to stand out even more.

Tips and Tricks

Cut large beef pieces smaller: If some pieces of stew meat are much larger than the others, cut them into similar sizes so they become tender at roughly the same time.
Use the low setting when your schedule allows: The longer cooking window gives tougher pieces of stew meat plenty of time to soften while you go about your day.
Keep the lid closed: Every curious peek lets heat escape, so leave the crockpot alone as much as possible during cooking.
Mix cornstarch with cold water first: Adding dry cornstarch directly to hot gravy can create stubborn little lumps, while a smooth slurry blends in much more cleanly.
Cook noodles separately: Boiling them right before serving gives you much better control over their texture than leaving them in the crockpot for several hours.
Taste before adding extra salt: Au jus seasoning and beef broth already contribute salt, so check the finished gravy before reaching for the salt shaker.
Add noodles when you are ready to eat: Egg noodles keep soaking up gravy as they sit, so combining everything shortly before serving keeps the dish saucy.

Serving Ideas

Buttered green beans: Their fresh bite gives you a simple vegetable alongside the rich beef and noodles without creating much extra work.
Roasted broccoli: Broccoli brings a little crispness and color to a dinner that is otherwise wonderfully soft and cozy.
Simple garden salad: A cool salad with a bright dressing is a nice contrast to the warm gravy and tender noodles.
Dinner rolls: Put a basket of warm rolls on the table and nobody will complain about having something extra to swipe through the last bit of gravy.
Glazed carrots: Slightly sweet carrots pair naturally with slow cooked beef and make the whole plate feel like an old fashioned family supper.
Steamed peas: Peas are quick, kid friendly, and easy to stir right into individual bowls if that is how your family likes them.

Storage and Make Ahead Tips

Refrigerate leftovers promptly: Transfer cooled leftovers to a covered container and keep them refrigerated for easy lunches or another family dinner.
Store noodles separately when possible: If you know you are making the beef ahead of time, keeping the noodles separate prevents them from drinking up all the gravy in the refrigerator.
Add broth when reheating: The noodles naturally absorb liquid as they sit, so a small splash of beef broth can loosen everything back up while reheating.
Reheat gently: Warm leftovers gradually on the stove or in the microwave, stirring occasionally so the gravy heats evenly around the beef and noodles.
Make the beef a day ahead: You can prepare the slow cooked beef and gravy first, chill it, then reheat it while a fresh pot of egg noodles cooks the following day.
Freeze the beef and gravy separately: For the nicest noodle texture later, freeze the cooked beef and gravy without the egg noodles and make fresh noodles when you are ready to serve it again.

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