There’s nothing more comforting than a warm, hearty bowl of Slow Cooker Beef & Noodles 🥩🍜. This classic dish is packed with tender, slow-cooked beef in a rich, flavorful broth, combined with soft egg noodles for the ultimate cozy meal 🥣✨. Perfect for busy days, this easy slow cooker recipe requires minimal effort but delivers maximum flavor 💛. Whether you’re feeding a hungry family or just craving a satisfying dinner, this dish is sure to become a favorite in your meal rotation! 😋🍽️
Ingredients:
2 lbs beef stew meat (or chuck roast, cut into chunks)
1 small onion, diced
3 cups beef broth
1 packet (1 oz) dry onion soup mix
1 can (10.5 oz) cream of mushroom soup
1 tsp garlic powder
1 tsp Worcestershire sauce
½ tsp black pepper
8 oz egg noodles
½ cup sour cream (optional, for creamier texture)
Chopped parsley (for garnish)
Instructions:
Prepare the Beef: Place the beef chunks in the slow cooker. Add diced onion, beef broth, dry onion soup mix, cream of mushroom soup, garlic powder, Worcestershire sauce, and black pepper. Stir to combine.
Cook Low & Slow: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and easily shredded.
Shred the Beef: Use two forks to shred the beef directly in the slow cooker.
Add the Noodles: Stir in the egg noodles and cook on high for 20-30 minutes, or until noodles are tender. Add extra broth if needed.
Make it Creamy (Optional): Stir in the sour cream for a richer texture.
Serve & Enjoy: Garnish with chopped parsley and serve warm!
Note 📝:
For extra flavor, sear the beef in a hot skillet before adding it to the slow cooker. 🔥🥩
If the noodles soak up too much liquid, add more beef broth as needed. 🥣
Prefer a creamier texture? Stir in ½ cup of sour cream or cream cheese at the end. 😋
This dish pairs well with crusty bread or a side of steamed veggies for a complete meal. 🥖🥦
Leftovers can be stored in an airtight container in the fridge for up to 3 days. 🍱
