Slow Cooker Mississippi Beef and Noodles
This Slow Cooker Mississippi Beef and Noodles is rich, cozy, and packed with bold savory flavor. Tender beef, creamy noodles, and a slow cooker do all the heavy lifting for an easy comfort food dinner the whole family will love.
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Ingredients
- 1 ½ pounds stew beef
- 1 packet ranch seasoning mix
- 1 packet brown gravy mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 4 cups beef broth
- ½ cup sliced pepperoncini peppers
- 2 tablespoons pepperoncini juice
- 1 cup heavy cream
- 16 ounces egg noodles
Instructions
- Step 1: Add the stew beef to the slow cooker - Place the stew beef directly into the bottom of your slow cooker. Spread it out a bit so it cooks evenly. This is the foundation of the whole dish, so give it a good start.
- Step 2: Season the beef - Sprinkle the ranch seasoning mix, brown gravy mix, garlic powder, and black pepper evenly over the beef. I like to take a second here to make sure everything is well distributed so every bite gets that flavor.
- Step 3: Add the liquid and peppers - Pour in the beef broth, then add the sliced pepperoncini peppers and the pepperoncini juice. Give it a gentle stir to combine everything. You will already start to smell that tangy savory goodness.
- Step 4: Slow cook until tender - Cover and cook on low for 4 to 6 hours until the beef is fork tender. Every slow cooker runs a little different, so check it at the lower end of the time range. You want the beef to be soft enough that it almost falls apart when you stir it.
- Step 5: Add the noodles - Stir in the uncooked egg noodles. Make sure they are mostly submerged in the liquid so they cook evenly. Cover and cook for another 30 minutes to 1 hour until the noodles are tender. Stir once or twice if you can.
- Step 6: Finish with cream - Once the noodles are cooked, stir in the heavy cream. This is what turns the broth into that rich cozy sauce that coats every noodle. Let it sit for a few minutes to thicken up before serving.
- Step 7: Serve and enjoy - Scoop into bowls and serve warm. This is the part where the table gets quiet and you know you did something right.
Notes
Substitutions
- Chuck roast cubes: You can use chuck roast cut into cubes instead of stew beef for even richer flavor.
- Any egg noodles: Use whatever noodles you have on hand, wide, extra wide, or homestyle all work.
- Milk instead of cream: For a lighter version, whole milk can be used though the sauce will be less rich.
Variations
- Add mushrooms or onions: Stir in sliced mushrooms or diced onions at the beginning for extra depth.
- Make it spicier: Add extra pepperoncini or a splash of the juice if you like more tang and heat.
- Serve over mashed potatoes: Spoon the beef and sauce over creamy mashed potatoes for a fun twist.
Tips and Tricks
- Longer cook equals tender beef: Stew beef needs time to break down and get soft so do not rush it.
- Stir the noodles once or twice: This helps them cook evenly and not stick together.
- Let it rest before serving: Giving it a few minutes to sit helps the sauce thicken and cling to the noodles.
- Taste before serving: Adjust salt or pepper at the end to fit your taste.
Serving Ideas
- Crusty bread: Perfect for soaking up that rich sauce.
- Simple green salad: Adds freshness and balance to the rich dish.
- Roasted vegetables: Carrots or green beans pair really well with this.
- Steamed broccoli: A simple side that rounds out the meal nicely.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container for up to 4 days.
- Freeze for later: Freeze in portions for up to 2 months for easy future meals.
- Reheat gently: Warm on the stove or in the microwave with a splash of broth or cream if needed.
- Make ahead for busy weeks: This is a great meal to prep on Sunday and enjoy throughout the week.
Private Notes
Servings: 8 servings
