Seared, seasoned and slow cooked beef teams up with a thick beef sauce, mushrooms, onion, and egg noodles to make this classic beef and noodles dish.
I’m a big fan of old-fashioned recipes. The older, the better and comfort food is my absolute favorite kind of meal, ever.
I remember when I was a kid having this served up on the table and enjoying it by itself or atop a helping of mashed potatoes. It was so good, but it took a long while to make on the stove.
So, I decided to utilize the slow cooker to cook off the beef after it was seared in the pan with some seasonings. Made life so much easier and made the meat tender and delicious.
Tips to make crockpot beef and noodles
The Best Meat for Beef & Noodles
Stew meat is what is traditionally used in beef and noodle dishes. And it works really well, however, it’s generally overpriced and if you’re purchasing it from the grocery, you honestly have no idea what part of the steer it came from.
So, I make my own stew meat. I buy a chuck roast from the grass fed farm down the road, season it and brown it whole like I do when I make beef stew, let it rest, and then cut it into chunks before adding it to the crockpot.
How to make the stew meat tender
The trick to making the meat tender and delicious is to first, season and brown it evenly (using that full cut of meat, letting it rest, and then cubing it) first and foremost.
The second trick is time. Tender beef requires being cooked low and slow. It’s not something you can rush. If you are in a rush, you can use canned meat or pressure cook the meat. However, be forewarned it will not be as flavorful (though it will be as tender).
To make this step easier on me, I always make this dish in the crockpot. It has the opportunity to cook low and slow and I don’t have to be standing watch over the stove for two or three hours while it cooks.
The best egg noodles for beef and noodles
Do you make your own, use frozen, or dried egg noodles? Well, it’s up to you and the amount of time you have.
If you want to make your own, go for it. It’s simple and you’ll never beat the flavor and consistency of homemade noodles.
If you are accustomed to using reame’s noodles, like I do in my chicken and noodles, those work equally well.
For this particular dish, though. I use dried egg noodles 90% of the time (the other 10% I make my own). I use these Amish style extra wide egg noodles that I pick up at the grocery. They always cook up really well and they’re extra wide which makes the dish complete, in my opinion.
Cook your noodles in beef broth for added flavor
Have some homemade beef broth? Use it to cook your noodles in. This will add more depth and flavor to your noodles and complete dish.
I rarely boil noodles (or potatoes) in plain water. I’ll either use a homemade bouillon cube or add a pint to the water to not only add the flavor I’m looking for but save the broth for another day.
How to thicken beef & noodles
I use arrowroot powder to thicken this dish. If you do not have it, you can use cornstarch (both work equally well, we just avoid cornstarch where we can).
The broth is usually fairly thin by the time you are ready to serve from sitting in the crockpot cooking all day. Simple fix, you’ll simply turn up the heat and thicken it.
You’ll turn the heat to high while you’re cooking your noodles on the stove (about 15 minutes). Mix 1/4 cup of arrowroot powder with 1/4 cup of cool water. Stir it around to mix it together and form a slurry.
Pour the slurry into the crockpot, leave the lid off, and stir it in allowing it to cook down and thicken about 10-15 minutes.
If you want the sauce to be a bit smoother, you’ll have to remove everything but the gravy from the crockpot, but I’ve never found it necessary.
An easy, delicious meal of tender, seasoned beef in a hearty gravy sauce with only 20 minutes of your time.
- 2 Lb Chuck Roast (or stew meat)
- 1 medium Onion, French cut
- 1 Tablespoon Olive Oil
- 1 teaspoon Sea Salt
- 1 teaspoon Oregano
- 1/2 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Parsley
- 1 1/2 Lb Button Mushrooms, Sliced
- 48 OZ Beef Broth (plus more for noodles)
- 1/3 Cup Red Wine
- 1/4 Cup Arrowroot Powder (or cornstarch)
- 1/4 Cup Cool Water
- 16 OZ Extra Wide Egg Noodles
- In a small bowl, mix together salt, oregano, pepper, garlic powder, and dried parsley. Set aside.
- French cut a medium sized onion.
- Season chuck roast or stew meat, heat olive oil in skillet.
- Brown roast or stew meat in skillet on all sides. Remove from skillet and allow to rest on a plate.
- Add french cut onion to skillet and allow to cook for a moment, deglaze pan with a 1/3 cup of red wine.
- Pour onion and wine into slow cooker. Cut meat into 1" cubes if you used a roast. Pour meat and juices into the slow cooker.
- Add beef broth to slow cooker.
- Cover and cook on low 6-8 hours.
- Chop up mushrooms, add to slow cooker the last 10 minutes of cooking on low.
- Bring a pot of water with a pint of beef broth or a bouillon cube to a boil on the stove, remove lid from slow cooker and turn to high heat.
- Make a slurry with arrowroot powder and water, pour into beef mixture in slow cooker. Stir to incorporate, do not replace the lid.
- Boil extra wide egg noodles on stove while sauce thickens in the slow cooker.
- Stir noodles into thickened beef and gravy. Serve over mashed potatoes.
This dish reheats well the next day. Simply add to a pot and warm. It will warm with the egg noodles already in it, or alternatively you can add the meat to the top of the egg noodles and make fresh noodles instead of incorporating it into the meat on the first day.
Amount Per Serving: Calories: 276Total Fat: 14gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 74mgSodium: 660mgCarbohydrates: 14gFiber: 2gSugar: 2gProtein: 23g
What to serve with this dish
Here in Indiana, beef and noodles are traditionally served over mashed potatoes with a side of corn.
If you want a green, broccoli or bacon wrapped asparagus would pair well with it as well as some sauteed spinach.
A garden salad served before the hearty main dish is another fantastic option.
And some crusty, rustic bread is a great addition to any comfort food dish, of course.
How to freeze beef and noodles
Yes, this dish can be frozen. However, you will want to avoid adding the beef mixture to your noodles.
To freeze this, I simply cook off the meat mixture, place it in a freezer safe dish, cool it, and freeze it. It will freeze for a few months.
To reheat it, remove it from the freezer, place it in a pan, add a bit of water or broth and warm it. Cook the noodles when you are warming up the meat and gravy.