I discovered an unbeatable flavor fusion in my kitchen using tender beef, fresh veggies, and wide egg noodles. The rich broth, infused with herbs and a hint of wine, transforms each bite into an experience of depth and comfort. I call it Beef And Noodles In Crockpot because it never disappoints.

Jump to Recipe

I’m excited to share my take on a slow cooker beef and noodles dish that I think you’ll really dig. I start with 2 lbs of beef stew meat cut into cubes and seasoned with salt, pepper, and a bit of flour for a nice coating.

Then I toss in a large chopped onion, 2 chopped carrots, and 2 sliced celery stalks along with minced garlic. The liquid base is a mix of 2 cups beef broth, 1 cup water and even 1/2 cup red wine if youre feelin adventurous.

I also add a splash of Worcestershire sauce plus dried rosemary and thyme. To really lock in the flavor, I drop in a couple of bay leaves.

After the beef is tender, I stir in wide egg noodles and let them soak up all the flavors. This dish is the perfect crockpot dinner if you love a hearty stew with noodles that deliver a real punch of flavor.

Enjoy experimenting with this beatiful and simple recipe!

Why I Like this Recipe

I love this recipe because the beef turns out super tender after slow cooking, which always makes the meal feel extra comforting. I also really dig how the red wine, Worcestershire sauce, and herbs mix together to create a deep, rich flavor that stands out. Another thing I like is how easy it is to prep and let it cook while I take care of other stuff, so it feels like a lifesaver on busy days. Finally, I enjoy that the veggies add a nice crunch and color, making the dish not only tasty but also a bit healthier and more vibrant.

Ingredients

Print Recipe (No Advertisments)

Beef stew meat: A protein-packed, hearty base that supplies iron and rich flavor.
Carrots: Nutritious and fibrous, they add a touch of natural sweetness.
Onions: Provide subtle sweetness, antioxidants, and deepen the sauce’s rich taste.
Egg noodles: Supplying energizing carbohydrates that turn the broth into a filling meal.
Worcestershire sauce: Adds tangy, savory complexity that boosts the overall flavor.
Fresh parsley: Offers a burst of color and a light herbal finish.
Red wine: An optional ingredient that deepens flavor and adds a slight tanginess.
Celery: Low in calories, it gives a fresh crunch and key vitamins.

Ingredient Quantities

2 lbs beef stew meat (chuck roast) cut into 1 inch cubes

Salt and freshly ground pepper to taste

1/3 cup all-purpose flour, divided

1 large onion, chopped

2 medium carrots, chopped

2 celery stalks, sliced

2 cloves garlic, minced

2 cups beef broth

1 cup water

1/2 cup red wine (optional)

1 tbsp Worcestershire sauce

1 tsp dried rosemary

1 tsp dried thyme

2 bay leaves

12 ounces wide egg noodles

1/4 cup chopped fresh parsley for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Season the beef cubes with salt, pepper, and about 1/3 cup of flour.

2. Optional: Brown the beef in a skillet if you have time, then transfer the browned pieces into your slow cooker.

3. Add the chopped onion, carrots, celery, and minced garlic to the slow cooker.

4. Pour in the beef broth, water, and red wine (if you are using it) then stir in the Worcestershire sauce.

5. Sprinkle the dried rosemary and thyme over the top and toss in the bay leaves.

6. Give everything a good stir so the meat is well coated in all the flavors.

7. Cover your slow cooker and cook on low for about 7-8 hours or on high for 4-5 hours until the beef is really tender.

8. About 15 minutes before you’re ready to serve, stir in the egg noodles so they can cook in the rich broth.

9. Once the noodles are tender, check the seasoning and adjust with extra salt and pepper if needed.

10. Garnish with chopped fresh parsley if you like, then serve it up hot and enjoy your hearty meal!

Equipment Needed

1. Slow cooker – used to cook the stew slowly so the beef turns out tender and the flavors meld well
2. Skillet – optional for browning beef if you got time before transferring it to the slow cooker
3. Mixing bowl – helps you combine the salt, pepper, and flour with the beef cubes uniformly
4. Chef’s knife – needed for chopping the onion, carrots, celery, and garlic
5. Cutting board – provides a safe surface to chop all your veggies
6. Measuring cups and spoons – essential for measuring out the flour, beef broth, water, red wine, Worcestershire sauce, rosemary, thyme, and parsley
7. Stirring spoon – for mixing ingredients together in both the bowl and the slow cooker

FAQ

Q: Can i use a different cut of beef instead of chuck roast?

A: Yes, you can use another cut but chuck roast is best because it's more flavorful and tender after the long cooking time.

Q: Should i add the egg noodles at the very start?

A: No, you should add the noodles during the last 15-20 minutes of cooking so they dont get mushy and overcooked.

Q: Is the red wine necessary in this recipe?

A: Not really, the red wine adds a richer flavor but you can simply replace it with extra beef broth if you prefer.

Q: How do i thicken the sauce?

A: You can use 1/3 of the flour to dredge the beef before browning it, which helps thicken the sauce as it cooks.

Q: Can i prepare any components of this dish ahead of time?

A: Sure, you can chop the vegetables and measure out your spices in advance to make the cooking process easir when you're ready.

Slow Cooker Beef And Noodles Recipe Substitutions and Variations

If you cant find beef stew meat, you can use a chuck roast or even brisket cut into cubes. It might alter the taste a bit but still works fine.
If you dont have enough all-purpose flour, try using cornstarch or arrowroot powder. Just mix 1 Tbsp of cornstarch with a little water to thicken the stew.
For the red wine, if you’d rather skip it, use extra beef broth and toss in a little balsamic vinegar for a similar tangy flavor.
If wide egg noodles aren’t available, you can substitute with spaghetti or pappardelle. They both hold up well in slow cooking dishes.

Pro Tips

1. Try browning your beef in batches before adding it to the slow cooker – it really ups the flavor, even if it takes a little extra time.
2. When adding your egg noodles about 15 minutes before serving, make sure you stir ’em well; this keeps them from clumping together and overcooking.
3. Consider using red wine if you have it on hand – it gives the broth a richer taste; if not, you can always add a little extra Worcestershire sauce.
4. Taste the broth at the end and don’t be afraid to add more salt or pepper – sometimes the flavors change as they meld together during long cooking.