Crock Pot Beef And Egg Noodles

This Crock Pot Beef and Egg Noodles is a hearty and comforting recipe, which includes boneless beef chuck and wide egg noodles. It’s a classic, foolproof recipe, ready in about 4 hours and 45 minutes.

Crock Pot Beef and Egg Noodles Ingredients

• 1 2 lb. boneless beef chuck roast, trimmed of fat and cut into small cubes (or 2 lbs. beef stew meat, cubed)
• 1/4 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 cup vegetable oil
• 1 cup yellow onion, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 8 oz. sliced mushrooms
• 2 tsp. dried thyme
• 12 oz. bag wide egg noodles
• 2 tsp. dried parsley
• salt and pepper to taste

How To Make Crock Pot Beef and Egg Noodles

1. Prep and flour the beef: Pat beef dry, trim fat, and cut into small cubes. Toss in flour to coat evenly.
2. Brown the meat: Heat vegetable oil in a Dutch oven over medium-high heat. Add beef, season with salt and pepper, and brown on all sides. Remove and set aside.
3. Sauté onions and garlic: Add onions to the pan and cook until tender and lightly browned, about 5–7 minutes. Add garlic and cook for 1 more minute.
4. Slow cook the beef: Transfer meat, onions, beef broth, mushrooms, and thyme to the slow cooker. Cook on HIGH for 4 hours, until meat is tender.
5. Add noodles and finish cooking: Turn slow cooker to LOW. Stir in egg noodles and parsley. Cook for 30 more minutes. Season with salt and pepper before serving.

Recipe Tips

• What cut of beef is best for egg noodles?
  Boneless chuck roast is ideal for tenderness, but pre-cubed stew meat works too.
• Can I skip the mushrooms?
  Yes, simply omit them if you’re not a fan—they won’t affect the final flavor significantly.
• How to prevent soggy noodles:
  Add the egg noodles at the end and cook just until tender—don’t overcook.
• Can I add vegetables?
  Yes, diced carrots or peas can be added in the last 30 minutes with the noodles.

What To Serve With Beef and Egg Noodles

This dish is filling on its own but pairs well with:

• Crusty garlic bread
• A crisp green salad
• Steamed green beans
• Roasted carrots
• Pickled beets or cucumbers

How To Store Beef and Egg Noodles

Refrigerate:
Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave, adding a splash of broth if needed.

Freeze:
Freeze without the noodles for best texture. Reheat and stir in fresh-cooked noodles when ready to serve.

Beef and Egg Noodles Nutrition Facts

• Calories: 245
• Carbohydrates: 38g
• Protein: 11g
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 36mg
• Sodium: 587mg
• Potassium: 631mg
• Fiber: 3g
• Sugar: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use frozen beef for this recipe?
No, it’s best to thaw the beef completely to ensure even browning and proper cooking.

Why is my beef tough?
It likely needs more time. Make sure the meat is fully tender before adding noodles.

Can I cook this on low the whole time?
Yes, cook for about 7–8 hours on LOW before adding the noodles.

Can I use a different pasta?
Yes, rotini or penne can be used if egg noodles aren’t available.

Try More Recipes:

• Crock Pot Beef And Cabbage Stew
• Crock Pot Beef and Broccoli
• Crock Pot BBQ Beef Short Ribs