Description
There’s nothing quite like walking in the door to the aroma of this slow-cooked beef and noodles! With tender chunks of beef, silky egg noodles, and a rich, savory broth, this recipe is pure comfort in a bowl.
Ingredients
- 2 lbs beef chuck roast, trimmed and cubed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 8 oz mushrooms, sliced
- 2 teaspoons dried thyme
- 12 oz wide egg noodles
- 2 teaspoons dried parsley
- Additional salt and pepper to taste
Instructions
1. Pat meat dry with paper towels.
2. Combine flour, salt, and pepper in a bowl.
3. Toss beef cubes in seasoned flour.
4. Heat oil in a large skillet over medium-high heat.
5. Brown meat in batches and transfer to the slow cooker.
6. In the same skillet, cook onions until golden (5–7 minutes).
7. Add garlic and cook 1 minute more.
8. Transfer onion and garlic to the slow cooker.
9. Add beef broth, mushrooms, and thyme. Stir to combine.
10. Cover and cook on HIGH for 4 hours until meat is very tender.
11. Add egg noodles and parsley, reduce to LOW, and cook for 30 minutes.
12. Season to taste with additional salt and pepper.
13. Let rest for 5–10 minutes before serving.
Notes
Buy whole chuck roast and cut your own cubes for best results.
Don’t skip browning the meat — it adds lots of flavor.
Keep noodles al dente as they’ll continue cooking in the broth.
Leftovers keep 3–4 days refrigerated.
Can freeze without noodles for up to 3 months.
Perfect pairings: crusty sourdough bread, green salad, roasted Brussels sprouts, or steamed green beans.
Nutrition
- Serving Size: 1 serving