Slow Cooker Beef and Noodles

Tender, fall-apart slow cooker beef and noodles come together with seared stew meat, earthy mushrooms, and a silky gravy. The best part is your crockpot does the work while you get on with the day.

Easy Slow Cooker Beef and Noodles Recipe

• Busy-night win: just 15 minutes of prep, plus stovetop searing, before everything simmers low and slow, so dinner practically makes itself.
• Layers of deep, beefy flavor finish in a creamy, mushroom-studded sauce for an easy comfort food the whole family will love.

Ingredients for Crock Pot Beef and Noodles

• Stew Meat: Well-marbled beef chuck cubes that become fork-tender. Substitute cubed beef chuck roast instead.
• Yellow Onion: Adds mellow sweetness; swap in white onion.
• Cremini Mushrooms: Earthy depth and umami — button mushrooms or portobellos are fine substitutes.
• Garlic: Brightens the sauce. Use 1 teaspoon garlic powder in a pinch.
• Herbs: Italian seasoning, rubbed sage, and dried thyme are my favorite herby flavors for this slow cooker beef.
• Worcestershire Sauce: Boosts umami and a touch of tang; soy sauce plus a dash of balsamic can stand in.
• Beef Broth: Builds the gravy base. Use low-sodium to reduce the salt content of the overall dish.
• Cream of Mushroom Soup: The perfect shortcut to creaminess. Use cream of celery instead if you like.
• Heavy Cream: Adds a rich finish and thickens the creamy sauce. Half and half will work, but won’t give you quite as creamy a sauce.
• Corn Starch: Thickens the gravy. I wouldn’t recommend a substitute here.
• Extra Wide Egg Noodles: A classic pairing, giving it an almost beef stroganoff type vibe. Serve over mashed potatoes or rice if preferred.

How to Make Slow Cooker Beef and Noodles

Sear the Beef. Heat 1–2 tablespoons olive oil or vegetable oil in a hot pan and brown seasoned stew meat in batches until deeply caramelized.

Sauté the Aromatics. Add a splash of oil, then onion, mushrooms, garlic, and dried herbs; cook until the veggies soften and pan smells fragrant.

Deglaze the Pan. Pour in Worcestershire, scraping up every browned bit for maximum flavor.

Build the Crockpot Base. Whisk beef broth, cream of mushroom soup, salt, and pepper in the slow cooker.

Add Beef and Veggies. Stir in the seared beef and vegetable mixture.

Slow Cook. Cover and cook on HIGH 3 hours (or LOW 6–7 hours) until the beef is tender.

Thicken the Gravy. Whisk corn starch into heavy cream, stir into the pot, and cook 30–60 minutes more until silky.

Finish & Serve. Stir cooked noodles into the creamy beef and mushroom mixture. Season to taste with Kosher salt and black pepper and enjoy!

Tips for Making Crockpot Beef and Noodles

• Sear in small batches, spacing out the beef stew meat a bit, so it browns instead of steams.
• Keep the lid on! Each peek adds about 20 minutes to cook time.
• Add cream only at the end to prevent curdling.
• You can shred the beef after cooking or just leave it in tender chunks.

Storing Leftovers

• Cool completely, then refrigerate beef and gravy in airtight containers for up to 4 days.
• Store cooked noodles separately for the best texture.

Freezing Slow Cooker Beef and Noodles

• Freeze beef and sauce (no noodles) in freezer bags or a shallow container for up to 3 months.
• Thaw overnight in the fridge before reheating.
• Then serve with freshly cooked noodles.

Reheating Slow Cooker Beef and Noodles

• Cook beef and noodles in a saucepan over medium-low heat on the stove until warmed through.
• Or reheat in the microwave in 30-60 second bursts until warmed through.

Serving Suggestions

• simple house salad
• air fryer asparagus
• creamy garlic mashed potatoes
• herb roasted potatoes
• air fryer green beans

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