Description
This hearty Crockpot Beef and Noodles recipe features tender chunks of stew beef slow-cooked with savory herbs and a rich mushroom sauce. Served over wide egg noodles, it makes a comforting, easy-to-prepare meal perfect for family dinners or cozy gatherings.
Ingredients
Scale
Beef and Seasonings
- 2 pounds stew beef, cut into chunks
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ cup diced onion
- 1 tablespoon minced garlic
- 2-3 sprigs fresh thyme, minced
- 1 teaspoon Better Than Bouillon Roasted Beef Base
Sauce and Broth
- 1 tablespoon Worcestershire sauce
- 20 ounces cream of mushroom soup (2 cans)
- 2 cups low-sodium beef broth
Noodles and Garnish
- 12 ounces dry extra wide egg noodles (1 package)
- Chopped fresh parsley (optional, for serving)
Instructions
- Prepare Beef: Place the stew beef in the crockpot and season thoroughly with kosher salt, ground black pepper, diced onion, minced garlic, minced fresh thyme, and beef bouillon. Mix well to ensure all the beef chunks are evenly coated with the seasonings and herbs.
- Make Sauce: In a large bowl, combine Worcestershire sauce, cream of mushroom soup, and low-sodium beef broth. Stir until smooth and well blended. Pour this mixture over the seasoned beef in the crockpot, spreading it evenly.
- Cook Beef: Cover the crockpot with its lid and cook the beef on the high setting for 4 to 5 hours or on low for 7 to 8 hours. This slow cooking will tenderize the beef and develop rich flavors.
- Cook Noodles: Approximately 20 minutes before serving, bring a pot of water to a boil and cook the wide egg noodles according to package directions until al dente. Drain and set aside.
- Serve: In serving bowls, place a portion of cooked noodles and top with the tender beef and creamy mushroom sauce from the crockpot. Garnish with chopped fresh parsley if desired for a fresh, vibrant finish.
Notes
- You can substitute fresh thyme with dried thyme if fresh is unavailable, using about 1 teaspoon dried thyme.
- For a thicker sauce, you can remove the lid of the crockpot during the last 30 minutes of cooking to allow some liquid to evaporate.
- Leftovers store well in the fridge for 3-4 days and can be reheated on the stovetop or microwave.
- Using low-sodium beef broth helps control the salt level in this dish; adjust salt to taste before serving.
- If cream of mushroom soup is not available, you can make a homemade mushroom sauce to maintain flavor quality and texture.
