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Slow Cooker Beef and Noodles

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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.

  • Author: Kylie
  • Prep Time: 10 minutes
  • Cook Time: 4 hours 15 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Stove Top + Slow Cooker
  • Cuisine: American

Ingredients

Units Scale
  • 2 pounds stew meat
  • 3-4 tablespoons olive oil
  • 1 yellow onion, diced
  • 8 ounces cremini mushrooms, thickly sliced
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 2 tablespoons Worcestershire sauce
  • 2 cups beef broth
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1/4 cup heavy cream
  • 2 tablespoons corn starch
  • Kosher salt
  • fresh cracked pepper
  • 8-12 ounces extra wide egg noodles for serving
  • fresh chopped parsley for garnish

Instructions

  1. Heat 1-2 tablespoons oil in a large saute pan or a 5 quart braising pan over medium-high heat.
  2. Pat stew meat dry with a paper towel. Season liberally on all sides with salt and pepper. Cook stew meat (in a few batches so the meat sears instead of steams) until browned on all sides. Add more oil as needed if cooking batches. Set aside on a plate.
  3. Heat a tablespoon of oil in the 5 quart braising pan. Add onion to the pan and reduce heat to medium. Cook, stirring occasionally, for 4 minutes. Add mushrooms, garlic, Italian seasoning, sage, and thyme, and cook for another 2 minutes.
  4. Stir in Worcestershire and a couple large pinches of salt and pepper. Deglaze the pan scraping all the yummy bits off the bottom.
  5. Combine beef broth, cream of mushroom soup, and a few large pinches of salt and pepper in a large crock pot. 
  6. Transfer stew meat and onion and mushroom mixture to the slow cooker and stir to combine. 
  7. Cook on high for 3 hours. Dissolve cornstarch in the heavy cream and stir it into the crock pot. Cook for 1 more hour or until the beef is tender and falls apart easily.  
  8. While the beef is cooking, cook the noodles according to package directions. 
  9. Season beef and sauce to taste with salt and pepper. Stir in noodles, garnish with fresh parsley, and serve! 
  10. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • 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.

Nutrition

  • Serving Size: 1/8 of the beef with noodles
  • Calories: 485
  • Sugar: 2.2 g
  • Sodium: 640.8 mg
  • Fat: 39.5 g
  • Carbohydrates: 9.6 g
  • Fiber: 1.1 g
  • Protein: 27.1 g
  • Cholesterol: 79 mg

Find it online: https://midwestfoodieblog.com/slow-cooker-beef-and-noodles/