Crock Pot Beef and Noodles
This Slow Cooker Beef and Noodles recipe is pure comfort food with almost no effort. You get tender, fall-apart beef in a rich, savory gravy — all built from scratch without a single can of condensed soup. With just 15 minutes of prep, your crock pot beef and noodles practically makes itself while you go about your day. The noodles are cooked separately and stirred in at the end, so they stay perfectly tender and soak up every bit of that delicious gravy.
Ingredients
- 2 pounds Beef stew meat
- 1 cup Onion, chopped
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 4 cloves Garlic, minced
- ½ cup Water
- 1 cup Beef broth
- 1 ounce Au jus gravy mix
- 12 ounces Wide egg noodles
- Cornstarch, optional (for thicker gravy)
- Fresh parsley, for garnish
Instructions
- Add the beef stew meat to the slow cooker in an even layer.
- Sprinkle the salt, pepper, chopped onion, and minced garlic evenly over the beef.
- Sprinkle the au jus gravy mix evenly over the top of the beef and vegetables.
- Pour the water and beef broth into the slow cooker.
- Stir all of the ingredients together until combined.
- Place the lid on the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is fork-tender and falling apart.
- If you would like a thicker gravy, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl to form a slurry, then stir the slurry into the slow cooker during the last 30 minutes of cook time and replace the lid.
- About 15 minutes before serving, bring a large pot of salted water to a boil over high heat.
- Add the egg noodles to the boiling water and cook according to the package directions until tender, then drain through a colander.
- Add the cooked egg noodles to the slow cooker and stir to combine until the noodles are fully coated in the gravy.
- Serve immediately, garnished with fresh parsley if desired.
Christina's Notes
- Cut evenly: Cut large pieces of stew meat into similar-sized chunks so everything cooks at the same rate and shreds easily.
- Add slurry last: Stir in the cornstarch slurry during the last 30 minutes of cook time only — adding it too early can break down the thickening power.
- Salt your water: Cook the egg noodles in generously salted boiling water for the best flavor in the finished dish.
- Store smart: Refrigerate leftovers in an airtight container for up to 4 days — add a splash of beef broth when reheating to bring the gravy back to the right consistency.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com