Description
This Slow Cooker Beef and Noodles recipe is a comforting, hearty dish featuring tender beef stew meat cooked low and slow in a flavorful gravy, served over wide egg noodles. Perfect for an easy weeknight meal, this recipe combines rich brown gravy and savory au jus seasoning to create a deliciously satisfying dinner with minimal effort.
Ingredients
Scale
Beef and Gravy
- 2 lbs beef stew meat (or chuck roast, cut into cubes)
- 1 packet (0.87 oz) brown gravy mix
- 1 packet (1 oz) au jus mix
- 3 cups water
Noodles
- 12 oz wide egg noodles
Optional Thickening
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Prepare the Slow Cooker Mixture: In a 4 to 6-quart slow cooker, combine beef stew meat, brown gravy mix, au jus mix, and water. Stir until the beef is well coated with the seasoning and liquid.
- Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the beef becomes tender and easy to shred.
- Prepare the Noodles: About 20 minutes before the beef is done cooking, prepare the wide egg noodles according to the package instructions until they are al dente. Drain the noodles thoroughly to avoid excess moisture.
- Thicken the Gravy (Optional): If the gravy in the slow cooker is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the slow cooker, turn the heat to high, and cook for an additional 20 minutes to thicken the gravy.
- Combine & Serve: Serve the tender slow-cooked beef and rich gravy over the cooked wide egg noodles, ensuring a hearty and flavorful meal.
Notes
- Using chuck roast instead of stew meat is a great alternative for this recipe.
- Cook the noodles just until al dente to prevent them from becoming mushy when combined with the gravy and beef.
- Adjust the gravy thickness to your preference by adding more or less cornstarch mixture.
- This dish can be customized by adding vegetables such as mushrooms or peas during the last hour of cooking.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
