Slow Cooker Beef and Noodles Recipe

Introduction

Slow Cooker Beef and Noodles is a comforting, hearty meal perfect for busy days. Tender stew beef slow-cooked with rich flavors melded in a creamy sauce, served over tender egg noodles makes this dish a satisfying family favorite.

Ingredients

• 2 pounds stew beef
• 1 (1 oz) packet ranch seasoning
• 1 (0.87 oz) envelope brown gravy mix
• 1 (10.5 oz) can cream of mushroom soup
• 3 cups low-sodium chicken broth
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 6 pepperoncini peppers (optional)
• 1 pound egg noodles, uncooked
• Salt and pepper to taste
• 1 tablespoon oil (for searing)

Instructions

1. Step 1: Heat a non-stick skillet over medium-high heat and add 1 tablespoon of oil.
2. Step 2: Season the stew beef with salt and pepper, then brown it in the skillet for a few minutes until nicely seared.
3. Step 3: Transfer the seared beef and any pan juices to a 6-quart slow cooker.
4. Step 4: Sprinkle the ranch seasoning packet and brown gravy mix over the beef. Add the minced garlic and onion powder.
5. Step 5: Pour in the cream of mushroom soup, chicken broth, and add pepperoncini peppers if using. Stir gently to combine all ingredients.
6. Step 6: Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
7. Step 7: One hour before the cooking time ends, add the uncooked egg noodles to the slow cooker. Stir to fully submerge noodles in the sauce, cover, and continue cooking for the remaining hour.
8. Step 8: Once the noodles are tender and the beef is fork-tender, garnish with parsley if desired and serve hot.

Tips & Variations

• For deeper flavor, marinate the beef in the ranch seasoning for 30 minutes before browning.
• Substitute cream of mushroom soup with cream of celery or chicken soup for a different twist.
• Add vegetables like sliced mushrooms or diced carrots in step 5 for added nutrition and texture.
• If you prefer thicker sauce, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, wide egg noodles work best, but you can substitute with pappardelle, fettuccine, or even small pasta shapes. Just adjust cooking time accordingly.

Do I need to brown the beef before slow cooking?

Browning the beef adds flavor and helps seal in juices, but you can skip this step if short on time. The dish will still be delicious, though slightly less rich in flavor.

Slow Cooker Beef and Noodles Recipe

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★★★★★

4.4 from 82 reviews

• Author: anna
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Beef and Noodles recipe is a comforting, hearty meal that combines tender seared stew beef with rich cream of mushroom soup, savory ranch and brown gravy seasonings, and soft egg noodles. Cooked low and slow for hours, this dish yields melt-in-your-mouth beef in a flavorful sauce, perfect for an easy weeknight dinner or cozy family gathering.

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Ingredients

Scale 1x2x3x

Beef and Seasonings

• 2 pounds stew beef
• 1 1oz packet ranch seasoning
• 1 0.87oz envelope brown gravy mix
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon cooking oil (for searing)

Liquids and Extras

• 1 10.5oz can cream of mushroom soup
• 3 cups low-sodium chicken broth
• 4 cloves garlic, minced
• 6 pepperoncini peppers (optional)

Noodles

• 1 pound uncooked egg noodles

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Instructions

1. Heat a Pan: Place a non-stick skillet over medium-high heat and add 1 tablespoon of oil, heating until shimmering.
2. Season and Sear: Season the stew beef with salt and pepper, then brown it in the heated skillet for a few minutes until nicely seared on all sides to lock in flavor.
3. Add to the Slow Cooker: Transfer the seared beef and any pan juices to a 6-quart slow cooker, spreading it evenly.
4. Add the Seasoning: Sprinkle the ranch seasoning packet and brown gravy mix evenly over the beef. Add the minced garlic and onion powder on top.
5. Add Soup and Broth: Pour in the cream of mushroom soup and low-sodium chicken broth. Add the pepperoncini peppers if using, then stir gently to combine all ingredients.
6. Slow Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 6 hours until the beef is tender and flavors meld.
7. Add the Egg Noodles: About an hour before the cooking time is complete, stir in the dry egg noodles, ensuring they are fully submerged in the sauce. Cover and continue cooking for 1 hour until noodles are tender.
8. Serve: Once finished, garnish with fresh parsley if desired and serve warm for a comforting meal.

Notes

• For extra flavor, use homemade beef broth instead of chicken broth if preferred.
• Skip the pepperoncini peppers if you want less heat and acidity in the dish.
• Make sure to stir the noodles well to prevent them from sticking together.
• Leftovers reheat well and can be stored in the refrigerator up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker beef and noodles, beef stew, crockpot dinner, creamy beef noodles, easy slow cooker recipes