Slow Cooker Beef Noodles (Print Format)
Tender beef and noodles made easy in the slow cooker. Perfect comfort food that feeds a crowd with minimal effort.
# Ingredients:
→ Main Ingredients
01 -
2 pounds beef stew meat or chuck roast, cut into 2-inch pieces
02 -
1 packet (1 oz) brown gravy mix
03 -
1 packet (1 oz) au jus mix
04 -
1 cup water
05 -
12 oz wide egg noodles
→ Optional Ingredients
06 -
2 tablespoons vegetable oil for searing
07 -
1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
→ Alternative Seasoning Blend
08 -
4 teaspoons beef bouillon concentrate
09 -
2 teaspoons Worcestershire sauce
10 -
1 teaspoon garlic powder
# Steps:
01 -
Pat beef pieces dry with paper towels. If you want extra flavor, heat 2 tablespoons oil in a large skillet over medium-high heat and sear beef pieces for 2-3 minutes per side until golden brown.
02 -
Place beef in your slow cooker. Sprinkle brown gravy mix and au jus mix evenly over the meat. Pour water around the edges without washing off the seasoning. Don't stir yet - the packets will dissolve during cooking.
03 -
Set slow cooker to low and cook for 6-8 hours. The beef is done when it shreds easily with a fork and reaches 190-200°F internal temperature.
04 -
Remove beef pieces and shred with two forks. Return shredded meat to the cooking liquid. If gravy seems thin, stir in cornstarch mixture and cook 15 minutes more.
05 -
Cook egg noodles separately according to package directions, about 8-12 minutes in boiling salted water. Drain well. Serve beef mixture over hot noodles, or add uncooked noodles to slow cooker during last 30-60 minutes if preferred.
# Tips:
01 -
This recipe serves 6-8 people generously, perfect for family dinners or meal prep
02 -
For smaller households, simply halve all ingredients for 3-4 servings
03 -
Each serving provides about 1 cup beef mixture over ¾ cup noodles
04 -
The full 6-8 hour cooking time allows complete collagen breakdown for maximum tenderness