Slow Cooker Creamy Beef and Noodles

Start Cooking

Prep Time:10

Cook Time:8

Total Time:8 10

Ingredients

2 lb. beef stew meat
½ yellow onion diced
2 cloves garlic minced
10.5 oz. can of cream of mushroom soup
1 cup beef broth
1 tbsp. Worcestershire sauce
1 tsp. paprika
½ tsp. salt
½ tsp. pepper
8 ounces cream cheese
1 cup sour cream
Egg noodles for serving
Fresh parsley for serving

Instructions

Step 1: Season the Beef - Add the beef stew meat to the bowl of your slow cooker. Sprinkle the paprika, salt, and black pepper over the beef, then give everything a gentle stir so the seasoning reaches most of the pieces. Do not worry about coating every single corner perfectly. The slow cooker gives those seasonings plenty of time to settle into the beef, and the sauce will bring everything together as it cooks.
Step 2: Add the Onion and Garlic - Scatter the diced onion and minced garlic over the seasoned beef. I like to tuck a few onion pieces down between the beef so they soften into the cooking juices instead of sitting in one little pile on top. As the day goes on, the onion becomes tender and sweet, while the garlic adds that warm kitchen smell that makes people wander in and ask what is cooking.
Step 3: Whisk the Savory Sauce - In a medium bowl, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce until the mixture is smooth. Take a moment to scrape around the edges of the bowl so there are no thick clumps of soup left behind. Pour the sauce over the beef, onion, and garlic. It may not look like a lot of liquid at first, but the beef releases juices as it cooks, and everything becomes beautifully saucy by the end.
Step 4: Cook Until the Beef Is Tender - Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours. The low setting is especially nice when you are starting dinner in the morning and want to come home to that cozy smell already waiting for you. The beef is ready when it feels tender when pressed with a fork and starts to pull apart easily. If it still seems firm, give it a little more time. Tough beef usually needs patience, not more stirring.
Step 5: Stir in the Creamy Finish - About one hour before serving, add the cream cheese and sour cream to the slow cooker. Cut the cream cheese into a few chunks first if it is coming straight from the refrigerator, because smaller pieces melt more easily. Stir gently until the cream cheese begins to soften into the sauce, then cover and let it continue cooking for the rest of the hour. When you come back, stir well until the sauce is creamy, smooth, and rich.
Step 6: Cook the Egg Noodles - Near the end of the cooking time, bring a large pot of salted water to a boil and cook your egg noodles according to the package directions. I usually use about three fourths of a standard package, but you can use more or less depending on how noodle heavy your family likes their bowls. Cook them until just tender, then drain them well. You want them soft enough to enjoy but not overly soft, since they will keep absorbing sauce once they meet the beef.
Step 7: Fold Everything Together - Add the drained egg noodles to the slow cooker and fold them gently into the creamy beef mixture. Use a large spoon and take your time so you do not break up the tender beef too much. Let the noodles sit in the sauce for a few minutes before serving. That little pause helps them soak up all that creamy goodness and gives you a chance to set the table, pour drinks, or call everybody in.
Step 8: Finish with Fresh Parsley - Spoon the creamy beef and noodles into bowls, then finish each serving with fresh chopped parsley. It is a small thing, but that bit of green makes the whole meal feel brighter and more welcoming. Set the pot in the middle of the table if your family likes seconds, because this is one of those dinners where somebody will probably be scraping the last little bit of sauce from the bottom.

Notes

Substitutions

Beef chuck roast: Cut a chuck roast into bite sized pieces if you cannot find stew meat, since it becomes tender and flavorful during a long slow cook.
Greek yogurt: Use plain full fat Greek yogurt in place of sour cream for a slightly tangier sauce with a little more protein.
Cream of chicken soup: Swap in cream of chicken soup when that is what you have in the pantry, though the mushroom soup gives the classic flavor.
Garlic powder: Use 1 half teaspoon garlic powder when fresh garlic is not available, adding it with the other seasonings.
Chicken broth: Use chicken broth in a pinch, though beef broth gives the sauce a deeper taste.

Variations

Mushroom lover version: Add sliced mushrooms with the onion for extra earthy flavor and tender bites throughout the sauce.
Peas and carrots version: Stir in frozen peas and carrots during the last 20 minutes of cooking for an all in one dinner with a little color.
Extra savory version: Add a small spoonful of beef bouillon paste if you want a richer, more intense beef flavor.
Herb version: Add dried thyme or rosemary with the paprika for a gentle, homey herb note.
Mashed potato version: Skip the noodles and spoon the creamy beef over mashed potatoes when you want an even more comforting plate.

Tips and Tricks

Give the beef enough time: Beef stew meat can seem tough before it is ready, so keep cooking until it becomes fork tender instead of assuming it is overcooked.
Soften the cream cheese: Let the cream cheese sit on the counter for a little while before adding it, which helps it melt into the sauce more smoothly.
Stir gently at the end: The beef will be very tender after hours of cooking, so fold the noodles in carefully to keep those nice chunks intact.
Add noodles close to serving: Cook the noodles separately and stir them in near the end so they do not get too soft in the slow cooker.
Taste before serving: Different broths and soups have different salt levels, so taste the sauce after stirring in the dairy and add a small pinch of salt only if it needs it.
Use a wider noodle: Wide egg noodles hold more creamy sauce in every bite, which is exactly what you want here.

Serving Ideas

Buttered green beans: Simple green beans add a fresh, crisp contrast to the creamy beef and noodles.
Roasted broccoli: Roasted broccoli brings a little char and a welcome bite beside the soft noodles.
Warm dinner rolls: Put a basket of rolls on the table for anyone who wants to mop up the last spoonfuls of sauce.
Simple side salad: A crunchy salad with a tangy dressing lightens up the meal and makes the whole plate feel balanced.
Applesauce for the kids: A small bowl of applesauce is an easy, familiar side for little ones who like a touch of sweetness with dinner.

Storage and Make Ahead Tips

Refrigerate leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Keep noodles separate when possible: Store extra noodles in their own container so they do not continue absorbing the sauce overnight.
Reheat gently: Warm leftovers on the stove over low heat or in the microwave in short intervals, stirring in a splash of beef broth if the sauce has thickened.
Freeze the beef sauce: Freeze the cooked beef and sauce without the noodles for up to 2 months, then thaw overnight in the refrigerator and make fresh noodles for serving.
Prep the night before: Dice the onion, mince the garlic, and measure the seasonings ahead of time so the morning slow cooker setup takes only a few minutes.

Private Notes

Click here to add your own private notes.

Servings: servings