Description
This Slow Cooker Beef and Noodles recipe is a hearty and comforting meal featuring tender stew meat simmered with mushrooms, garlic, and aromatic herbs in a creamy mushroom sauce. Perfectly cooked egg noodles are stirred into the rich beef mixture, resulting in a deliciously satisfying dish ideal for family dinners or cozy gatherings.
Ingredients
Beef and Sauce
- 2 pounds stew meat
- 3-4 tablespoons olive oil
- 1 yellow onion, diced
- 8 ounces cremini mushrooms, thickly sliced
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 2 tablespoons Worcestershire sauce
- 2 cups beef broth
- 1 (10.5 ounce) can cream of mushroom soup
- 1/4 cup heavy cream
- 2 tablespoons corn starch
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Noodles and Garnish
- 8-12 ounces extra wide egg noodles
- Fresh chopped parsley for garnish
Instructions
- Prepare and Brown the Beef: Heat 1-2 tablespoons of olive oil in a large sauté pan or a 5-quart braising pan over medium-high heat. Pat the stew meat dry with paper towels, then season liberally with salt and pepper. Brown the stew meat in batches to ensure a good sear instead of steaming. Add more oil as needed. Set the browned beef aside.
- Sauté Aromatics and Mushrooms: In the same pan, heat another tablespoon of oil and add the diced onion. Reduce heat to medium and cook, stirring occasionally, for about 4 minutes until softened. Add the cremini mushrooms, minced garlic, Italian seasoning, rubbed sage, and dried thyme, cooking for another 2 minutes until fragrant.
- Deglaze the Pan: Stir in Worcestershire sauce with a couple of generous pinches of salt and pepper. Scrape the pan to release all the browned bits, which add flavor to the sauce.
- Combine Ingredients in Slow Cooker: In a large slow cooker, combine beef broth, cream of mushroom soup, and season with salt and pepper. Transfer the browned stew meat and the sautéed onion and mushroom mixture into the slow cooker and stir to mix well.
- Slow Cook the Beef: Cook on high for 3 hours, allowing the beef to become tender and absorb flavors.
- Finish the Sauce: Dissolve cornstarch in the heavy cream, then stir this mixture into the slow cooker. Cook for an additional hour or until the beef is very tender and easily falls apart.
- Prepare the Noodles: While the beef finishes cooking, prepare the egg noodles according to package instructions. Drain and set aside.
- Combine and Season: Taste the beef and sauce, adjusting salt and pepper as needed. Stir the cooked noodles into the slow cooker to incorporate them evenly.
- Serve: Garnish with fresh chopped parsley and serve warm for a comforting and hearty meal.
- Enjoy and Review: If you loved this recipe, consider leaving a 5-star rating and a review to share your experience.
Notes
- For best flavor, brown the meat in batches without overcrowding the pan.
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- This recipe can be made earlier in the day and reheated gently before serving.
- Adjust the thickness of the sauce by modifying the amount of cornstarch and cream.
- The heavy cream helps create a rich sauce but can be omitted for a lighter version.
- Use fresh parsley as garnish to add a burst of freshness and color.
- Extra wide egg noodles work best, but pappardelle or similar broad noodles are good alternatives.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
