Slow Cooker Beef & Noodles

There’s something about the smell of beef and noodles simmering away in the slow cooker that makes everything feel alright again, isn’t there? I grew up on this dish. It was a regular sight on my grandma’s stove — always on Sundays, always with bread warm from the oven and corn frozen from the summer garden.

She’d toss everything into the pot early in the morning before church, and by the time we came home, the house smelled like home itself. Warm, savory, just a little herby. It’s the kind of food that doesn’t just feed your belly, it feeds your memories too.

Now I make it for my own family, and let me tell you — when I lift the lid off that slow cooker after 8 hours? My kitchen becomes the coziest place on Earth.

Why You’ll Love This

• Rich, tender beef without fussing over the stove

• One-pot simplicity — minimal cleanup, maximum flavor

• Comfort food classic that feels like a family hug

• Easy to make ahead or freeze leftovers for a busy week

What You’ll Need

Here’s what you’ll want to grab from your pantry and fridge:

• 2 lbs beef stew meat or chuck roast, cut into chunks

• 1 onion, chopped fine

• 3 cloves garlic, minced

• 4 cups beef broth (low sodium if you prefer)

• 1 tsp salt + ½ tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 bay leaf

• 3 cups egg noodles

• ¼ cup flour + ¼ cup water (for thickening)

• 1 tbsp Worcestershire sauce (just enough to deepen the flavor)

Optional but lovely: sour cream, cream of mushroom soup, a handful of frozen peas, or a sprinkle of red pepper flakes.

Let’s Cook (And Let It Cook Itself)

1. Sear the Beef (Optional, But Worth It)
   If you’ve got the time, brown the beef in a hot skillet with a little oil. Get a nice golden crust on all sides — that’s where flavor lives. But if it’s a hectic morning and you need to skip it? Don’t stress. It’ll still turn out delicious.

2. Toss It in the Slow Cooker
   Transfer the beef to your slow cooker. Add the onion, garlic, beef broth, salt, pepper, thyme, rosemary, and bay leaf. Give it a little stir and cover.

3. Cook Low and Slow
   Let it cook on LOW for 7–8 hours. Walk away. Take a nap. Go about your day. When you come back, the beef should be fork-tender and the broth full of cozy, herby goodness.

4. Add Noodles & Thicken It Up
   About 30 minutes before serving, fish out the bay leaf. Stir in the dry egg noodles.

   Then mix the flour and water together in a little bowl (no lumps!) and pour that into the slow cooker to thicken the sauce. Stir in the Worcestershire sauce for depth.

5. Finish Cooking
   Cover and cook for another 30 minutes, or until the noodles are tender and have soaked up all that savory flavor.

6. Serve & Enjoy
   Dish it up hot — preferably with a slice of crusty bread, a green salad, and maybe some buttery corn or green beans on the side. It’s not fancy, but it sure feels like something special.

Variations & Tips

• Creamy Version – Stir in ½ cup of sour cream or a can of cream of mushroom soup right at the end. So rich, so cozy.

• Veg it Up – Toss in mushrooms, carrots, or frozen peas during the last hour of cooking.

• Pasta Swap – No egg noodles? Wide fettuccine works beautifully.

• Spicy Twist – Add a pinch of red pepper flakes for just a little kick.

Leftovers? This dish reheats like a dream. Just add a splash of broth or water when warming it up to keep it silky. You can also freeze it flat in a zip-top bag — makes for a great heat-and-eat dinner down the road.

A Midwest Goodbye

This Slow Cooker Beef & Noodles isn’t just dinner — it’s a memory in the making. It’s the kind of recipe you make when someone’s had a hard day, or when the weather turns chilly and you need a little extra comfort. It fills your house with the kind of smells that make people wander into the kitchen asking, “When’s dinner?”

If you try it, I’d love to hear how it turned out. Did you add veggies? Make it creamy? Swap out the noodles? Tell me all about it in the comments or tag me on social. There’s nothing better than seeing this old-fashioned favorite showing up in someone else’s home.

Slow Cooker Beef & Noodles

This Slow Cooker Beef & Noodles recipe is a hearty, comforting meal that’s perfect for chilly evenings or busy weeknights. Tender beef simmers for hours in a flavorful broth with herbs and aromatics, then gets combined with soft egg noodles for a dish that’s both nostalgic and deeply satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Comfort Food, Dinner, Main Dish, Slow Cooker

Cuisine American

Servings 6 servings

Calories 520 kcal

Ingredients

  

1x2x3x

• 2 lbs beef stew meat or chuck roast cut into bite-sized pieces
• 1 onion finely chopped
• 3 cloves garlic minced
• 4 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 3 cups egg noodles
• 1/4 cup flour
• 1/4 cup water
• 1 tbsp Worcestershire sauce

Instructions

 

• In a skillet over medium heat, brown the beef pieces until well-seared on all sides. This step is optional but adds a rich depth of flavor.
• Transfer the beef to the slow cooker. Add chopped onion, minced garlic, beef broth, salt, pepper, thyme, rosemary, and bay leaf.
• Cover and cook on low for 7-8 hours, or until the beef is tender and shreds easily with a fork.
• About 30 minutes before serving, remove the bay leaf and add the egg noodles. Stir to combine.
• In a small bowl, whisk together flour and water to make a slurry. Stir it into the slow cooker to thicken the sauce.
• Add Worcestershire sauce, mix well, and continue cooking for 30 minutes or until the noodles are tender.
• Serve hot with your favorite sides and enjoy!

Notes

For even more richness, try stirring in a splash of heavy cream or a handful of frozen peas in the last 10 minutes of cooking.

Nutrition

Calories: 520kcal

Keyword beef and noodles, comfort food, easy dinner, family meal, slow cooker

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