Name: Slow Cooker Beef and Noodles
Yield: 6
Cuisine: American/Midwestern
Ingredients: For the Slow Cooker:2½ pounds beef chuck roast, cut into 1½-inch cubes (or pre-cut stew meat); 1 large onion, diced; 3 cloves garlic, minced; 2 carrots, diced (optional); 2 celery stalks, diced (optional); 2 cups beef broth; 1 cup water; 2 tablespoons Worcestershire sauce; 2 tablespoons tomato paste; 1 tablespoon soy sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons cornstarch (for later); 2 tablespoons water (for later); For Serving:12 ounces egg noodles, uncooked; 2 tablespoons fresh parsley, chopped; Additional salt and pepper to taste

This Slow Cooker Beef and Noodles dish transforms tough cuts of beef into fork-tender morsels through low, slow cooking. The result is a rich, comforting meal where tender beef chunks and egg noodles swim in a savory gravy that’s been developing flavor for hours. This dish embodies the beauty of slow cooking – minimal effort yielding maximum flavor and satisfaction.

Quick Info

Servings: 6
Prep Time: 15 minutes
Cooking Time: 8 hours on low/4 hours on high
Calories: 420 per serving
Fat: 18g per serving
Cuisine: American/Midwestern

The History Behind Beef and Noodles

Beef and noodles has deep roots in American Midwestern and Southern cuisine, where hearty, economical meals designed to feed hardworking farm families became cultural staples. This dish represents the practical cooking approach of rural America, where tough, affordable cuts of beef could be transformed into delicious meals through slow simmering.

The combination of beef and noodles appears in various forms across many cultures – from Hungarian goulash to Chinese beef noodle soup – but this particular American version evolved from the cooking traditions of German, Czech, and other European immigrants who settled throughout the Midwest. These settlers brought with them techniques for transforming humble ingredients into satisfying meals that could sustain farmers through long workdays.

The introduction of electric slow cookers in the 1970s gave new life to this classic dish, making it even more accessible to busy families. What was once a stovetop or oven dish that required occasional attention became a truly hands-off meal, perfect for working households. Today, Slow Cooker Beef and Noodles remains a beloved comfort food throughout the American heartland, particularly in states like Indiana, Ohio, and Missouri, where it’s often served at family gatherings and local diners alike.

Why You’ll Love This Recipe

Set-It-and-Forget-It Simplicity – Just a few minutes of morning prep rewards you with a home-cooked dinner ready when you are, with no attention needed in between.
Budget-Friendly Satisfaction – Uses economical chuck roast or stew meat that becomes luxuriously tender through slow cooking.
Deep, Developed Flavor – The extended cooking time allows the beef to release its rich flavors into the gravy, creating a depth that quick-cooking methods simply can’t achieve.
Family-Pleasing Classic – A universally appealing dish that satisfies everyone from picky children to discerning adults with its familiar, comforting profile.
Versatile Base Recipe – Easily customizable with additional vegetables or herbs to suit your family’s preferences or make use of ingredients you have on hand.
Perfect Make-Ahead Meal – Actually improves with time as flavors continue to meld, making leftovers something to look forward to.
One-Pot Wonder – The complete meal cooks in a single vessel, minimizing cleanup and maximizing convenience.

Ingredients

For the Slow Cooker:

2½ pounds beef chuck roast, cut into 1½-inch cubes (or pre-cut stew meat)
1 large onion, diced
3 cloves garlic, minced
2 carrots, diced (optional)
2 celery stalks, diced (optional)
2 cups beef broth
1 cup water
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons cornstarch (for later)
2 tablespoons water (for later)

For Serving:

12 ounces egg noodles, uncooked
2 tablespoons fresh parsley, chopped
Additional salt and pepper to taste

Instructions

Prepare the Slow Cooker:

If time allows, heat a large skillet over medium-high heat with 1 tablespoon oil. Working in batches, brown the beef cubes on all sides, then transfer to the slow cooker. (This step is optional but adds deeper flavor.)
Place the diced onion, minced garlic, and diced carrots and celery (if using) in the bottom of the slow cooker.
Add the browned beef (or raw beef if skipping the browning step) on top of the vegetables.

Add the Liquid and Seasonings:

In a medium bowl, whisk together beef broth, water, Worcestershire sauce, tomato paste, and soy sauce until well combined.
Pour the liquid mixture over the beef and vegetables in the slow cooker.
Add the dried thyme, rosemary, bay leaves, salt, and pepper.
Stir gently to combine all ingredients.

Slow Cook:

Cover the slow cooker and set to LOW for 7-8 hours or HIGH for 3-4 hours, until the beef is fork-tender.
About 30 minutes before serving, mix cornstarch and water in a small bowl to create a slurry.
Remove the lid, stir in the cornstarch slurry, and replace the lid. Cook on HIGH for an additional 30 minutes until the sauce has thickened.

Cook the Noodles:

When the beef is tender and the sauce has thickened, cook the egg noodles according to package directions in a separate pot of salted water until al dente.
Drain the noodles well.

Finish and Serve:

You can either add the cooked noodles directly to the slow cooker and stir to combine with the beef and gravy, or keep them separate and spoon the beef mixture over noodles in individual serving bowls.
Garnish with fresh chopped parsley.
Serve hot, with additional salt and pepper to taste.

Recipe Notes

Meat Selection: While chuck roast is ideal for its marbling and flavor, other tough cuts like bottom round or brisket work well too. The slow cooking process will tenderize these otherwise tough cuts beautifully.
Noodle Options: Traditional egg noodles are classic, but this beef mixture also pairs wonderfully with mashed potatoes, rice, or even crusty bread for soaking up the rich gravy.
Make It Richer: For an even more luxurious gravy, stir in ¼ cup of sour cream or heavy cream just before serving.
Vegetable Additions: Feel free to add mushrooms (add during the last hour of cooking), frozen peas (add during the last 15 minutes), or bell peppers for additional flavor and nutrition.
Wine Enhancement: Replace ½ cup of the beef broth with dry red wine for a more complex flavor profile.
Storage Tips: This dish keeps beautifully in the refrigerator for up to 4 days. Store the beef mixture separate from any leftover noodles to prevent the noodles from absorbing all the gravy.
Freezing Instructions: The beef portion freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, then serve with freshly cooked noodles.
Instant Pot Adaptation: This recipe can be adapted for an Instant Pot. Use the sauté function to brown the meat, then pressure cook on high for 35 minutes with natural release. Add the cornstarch slurry after pressure cooking and use the sauté function again to thicken.

Slow Cooker Beef and Noodles represents comfort food at its finest – unpretentious, deeply satisfying, and bringing warmth to any table it graces. The beauty of this dish lies not just in its delicious flavors, but in how it embodies home cooking at its most practical and generous. As it fills your home with its irresistible aroma throughout the day, it promises a meal that nourishes both body and spirit – the hallmark of truly great comfort food.