Slow Cooker Beef and Noodles
A comforting and hearty slow cooker beef and noodles recipe featuring tender beef, flavorful broth, and wide egg noodles cooked to perfection.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 1x
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup water
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
12 ounces wide egg noodles
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh parsley
Instructions
Season the beef cubes with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until softened. Transfer to the slow cooker.
Pour the beef broth, water, and Worcestershire sauce into the slow cooker. Stir in dried thyme, dried rosemary, and bay leaves.
Cover and cook on low for 6 hours, or until the beef is tender.
About 30 minutes before serving, remove the bay leaves from the slow cooker.
Add the wide egg noodles to the slow cooker and stir to combine. Cover and cook on high for 20-30 minutes, or until the noodles are tender.
In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the cornstarch mixture into the slow cooker to thicken the sauce. Cook uncovered on high for 5 minutes, stirring occasionally.
Remove from heat and stir in chopped fresh parsley.
Serve hot and enjoy your slow cooker beef and noodles.