Slow Cooker Beef And Noodles Recipe
Slow Cooker Beef And Noodles Recipe: Braise beef low, add egg noodles, and enjoy a rich, comforting family-style dinner.
Ingredients
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 bay leaf
- 12 ounces egg noodles
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
Instructions
Step 1: Season the beef
Pat the 1 1/2-inch beef chuck cubes dry and season them generously with salt and freshly cracked black pepper, massaging the seasoning into every face so each cube will sear and develop a deep crust. Keep the seasoned beef loosely arranged on a shallow plate so the exterior air dries slightly while you prepare the next items.
Step 2: Brown beef and gather aromatics
Heat vegetable oil in a heavy skillet until shimmering and brown the beef in batches so each piece gets a caramelized, mahogany crust; transfer the browned cubes to the slow cooker as you go, leaving behind fond in the pan. Chop the large onion into medium dice and mince the garlic; the onion should glisten and the garlic fragrant, ready for the next step.
Step 3: Sauté onion and garlic
Sauté the chopped onion and minced garlic in the same skillet just until softened and translucent, scraping up those browned bits so the aromatics pick up concentrated savory notes; transfer the softened onion and garlic into the slow cooker on top of the browned beef so flavors layer.
Step 4: Assemble the cooking liquid and seasonings
Pour beef broth and water over the beef and aromatics, then add Worcestershire sauce, dried thyme, dried rosemary, paprika, and tuck in a single bay leaf. The surface should show glossy, amber-brown broth with specks of dried herbs floating, the beginning of the long, slow braise.
Step 5: Ready for slow cooking
Cover the slow cooker and set it to braise — the bowl now contains beef, softened onion, and a fragrant herb-scented broth that will slowly reduce and concentrate. At this point the dish is assembled and poised to transform as the collagen breaks down into silky, shreddable beef.
Step 6: Slow-cook until fork-tender
Cook low for several hours (or high for a shorter time) until the beef is tender and yielding; you should be able to probe a cube and feel it give easily, the broth becoming richer in color and mouthfeel as the meat releases juices and the aromatics meld.
Step 7: Add egg noodles to finish
About thirty minutes before serving, stir in the egg noodles so they simmer gently in the savory braising liquid; the noodles will swell, absorb flavor, and soften to a tender, slightly toothsome texture while the stew thickens around them.
Step 8: Thicken the sauce if desired
If you prefer a thicker gravy, whisk cornstarch with cold water into a smooth slurry and stir it into the bubbling mixture, allowing the sauce to take on a glossy, clingy coating that coats the beef and noodles without becoming gummy.
Step 9: Remove aromatics and final seasoning
Fish out and discard the bay leaf, taste and adjust salt and pepper as needed; the finished pot should smell herbaceous and deep, with the beef richly brown and the noodles a warm golden hue.
Step 10: Plate and serve hot
Spoon generous mounds of egg noodles onto a shallow turquoise plate, heap tender chunks of braised beef atop, spooning extra glossy gravy over everything and finish with a scattering of chopped fresh parsley. Serve hot, garnished simply, and enjoy.
Notes
- Brown the beef in batches for best flavor.
- Use low-sodium broth to better control seasoning.
- Add noodles toward the end to avoid overcooking.
- Thicken sauce with a cornstarch slurry if needed.
- Freeze leftovers in portions for up to 3 months.