Slow Cooker Beef Noodles (Printable Version)
# What You'll Need:
→ Beef
01 -
908 g beef chuck roast, trimmed and cubed
02 -
60 ml all-purpose flour
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
60 ml vegetable oil
→ Base
06 -
1 large yellow onion, chopped
07 -
3 cloves garlic, minced
08 -
1.42 liters beef broth
09 -
227 g mushrooms, sliced
10 -
2 teaspoons dried thyme
11 -
340 g wide egg noodles
12 -
2 teaspoons dried parsley
13 -
Additional salt and black pepper, to taste
# How to Make It:
01 -
Pat the beef cubes dry with paper towels. In a bowl, combine all-purpose flour, salt, and black pepper. Toss the beef cubes in the seasoned flour until evenly coated. Heat vegetable oil in a large skillet over medium-high heat. Brown the meat in batches until a rich crust forms, then transfer browned cubes to the slow cooker.
02 -
In the same skillet, cook chopped onion until golden brown, approximately 5 to 7 minutes. Add minced garlic and cook for an additional minute. Transfer the onion and garlic mixture to the slow cooker. Add beef broth, sliced mushrooms, and dried thyme. Stir to combine all ingredients evenly.
03 -
Cover the slow cooker and cook on HIGH setting for 4 hours. The beef should become very tender and flavorful.
04 -
Add wide egg noodles and dried parsley to the slow cooker. Reduce heat to LOW and cook for 30 minutes until noodles are tender but still firm. Season with additional salt and pepper as needed. Allow the dish to rest for 5 to 10 minutes before serving.
# Additional Tips:
01 -
For best results, purchase a whole chuck roast and cut it into cubes yourself. Browning the beef adds essential depth of flavor. To avoid overcooking noodles, keep them slightly al dente as they continue to cook in the slow cooker. Leftovers can be refrigerated for up to 4 days or frozen without noodles for up to 3 months.