Slow Cooker Beef and Noodles – Tender, Creamy Comfort in Every Bite
This dish is a cozy classic—slow-cooked beef that melts in your mouth, mixed with hearty egg noodles in a rich, savory sauce. It’s the kind of meal that warms you up from the inside out.
Ingredients:
700g (1.5 lbs) beef stew meat or chuck roast, cubed
1 can cream of mushroom soup (or cream of beef)
1 packet onion soup mix
3 cups beef broth
1 tsp garlic powder
1/2 tsp black pepper
300g egg noodles
Fresh parsley for garnish (optional)
structions:
Add beef, cream soup, onion soup mix, garlic powder, pepper, and beef broth to the slow cooker. Stir to combine.
Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is fork-tender.
About 20 minutes before serving, cook the egg noodles separately until just tender, then drain.
Stir the cooked noodles into the slow cooker. Let it sit for 10–15 minutes so the flavors can blend.
Serve warm, garnished with parsley if desired.
Tips:
- For extra creaminess, stir in a few spoons of sour cream or cream cheese before adding the noodles.
- Use homemade broth for deeper flavor.
- Leftovers are even better the next day!
FAQs:
Q: Can I use a different cut of beef?
A: Yes, chuck roast, round steak, or even leftover roast works great.
Q: Can I cook the noodles in the slow cooker?
A: It’s best to cook them separately to avoid mushiness, but you can add them during the last 30 minutes with extra broth if preferred.
