Slow Cooker Beef & Noodles
There’s just something about a slow-cooked, simmering pot of beef and noodles that takes me right back to the kind of suppers my mom used to make. The aroma fills the house, the beef turns melt-in-your-mouth tender, and by dinnertime you’ve got a warm, satisfying dish that feels like a hug in a bowl. This is one of those easy, hearty meals I love to lean on during busy weeks — simple ingredients, hands-off cooking, and pure comfort.
Ingredients
- 2 lbs beef stew meat or chuck roast, cut into chunks
- 1 medium onion, diced
- 3 cloves garlic, finely minced
- 4 cups beef broth
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 3 cups egg noodles
- ¼ cup all-purpose flour
- ¼ cup water
- 1 tbsp Worcestershire sauce
Instructions
- In a large skillet, lightly sear the beef over medium heat until the edges gain a nice golden color. It’s an optional step, but it brings such wonderful richness to the finished dish.
- Transfer the browned beef to your slow cooker. Add the onion, garlic, broth, salt, pepper, thyme, rosemary, and the bay leaf.
- Cover and cook on LOW for 7–8 hours, until the beef is tender enough to pull apart with a fork.
- About 30 minutes before serving, fish out the bay leaf and stir in the egg noodles, making sure they settle into the broth.
- In a small bowl, whisk together the flour and water to form a smooth slurry, then pour it into the slow cooker to help thicken the broth.
- Add the Worcestershire sauce, give everything a good stir, and continue cooking for another 30 minutes, or until the noodles are soft and the sauce has thickened.
- Serve warm and enjoy every comforting bite — it’s the kind of meal that brings everyone to the table with smiles.
