Here’s a comforting, hearty recipe for Slow Cooker Beef and Noodles — tender beef with rich gravy and soft noodles:
Ingredients:
- 2 lbs (900 g) beef chuck roast or stew meat
- 1 onion, sliced
- 2–3 cups beef broth
- 1 can (10.5 oz / ~300 g) cream of mushroom soup
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon salt (adjust later)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 12 oz (340 g) egg noodles
- Optional: 2 tablespoons butter for extra richness
Instructions:
- Prep the beef:
- Place beef in the slow cooker. Add sliced onion and garlic.
- Add liquids & seasoning:
- Pour in beef broth and cream of mushroom soup.
- Add salt, pepper, and thyme. Stir lightly.
- Cook:
- Cover and cook on Low for 7–8 hours or High for 4–5 hours, until beef is very tender.
- Shred the beef:
- Use two forks to shred the beef directly in the slow cooker. Stir into the gravy.
- Add noodles:
- Stir in egg noodles and a bit more broth if needed.
- Cook on High for 20–30 minutes, until noodles are tender.
- Finish:
- Stir in butter (optional) for a richer sauce. Taste and adjust seasoning.
Tips:
- If you prefer, cook noodles separately and mix in before serving.
- Add mushrooms or carrots for extra flavor and texture.
- Great with a side of bread or a simple salad.
If you want, I can give you a super simple 4-ingredient version or a creamy version with cream cheese similar to your earlier recipe.
