Slow Cooker Beef & Noodles

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Recipe: Slow Cooker Beef & Noodles

  • Prep time: 15 minutes

  • Cook time: 7-8 hours (Low) or 4-5 hours (High)

  • Servings: 6 people

Ingredients

  • 2 lbs Beef Chuck Roast (cut into 1-inch cubes)

  • 2 cans (10.5 oz each) Condensed Cream of Mushroom soup (or Cream of Celery)

  • 2 cups Beef broth (low sodium recommended)

  • 1 packet Dry Onion Soup Mix

  • 1 tbsp Worcestershire sauce

  • 1 tsp Garlic powder

  • 1/2 tsp Black pepper

  • 16 oz Frozen Egg Noodles (like Reames brand—these are thicker and hold up better)

  • Optional: 1/2 cup Sour cream (added at the end for extra creaminess)

Instructions

  1. Prep the Beef: Place the cubed beef into the bottom of a 6-quart slow cooker.

  2. Make the Gravy: In a medium bowl, whisk together the condensed soups, beef broth, onion soup mix, Worcestershire sauce, garlic powder, and pepper.

  3. Slow Cook: Pour the mixture over the beef. Cover and cook on Low for 7–8 hours or High for 4–5 hours. The beef should be “fork-tender.”

  4. Add Noodles: About 30–45 minutes before serving, stir in the frozen egg noodles. Increase heat to High (if it wasn’t already).

  5. Final Touch: Once the noodles are tender, stir in the sour cream (if using). Let it sit for 5 minutes to thicken.

  6. Serve: Season with fresh parsley if you’re feeling fancy!

Nutritional Info (Per Serving)

  • Calories: 540 kcal

  • Protein: 38g

  • Total Fat: 22g

  • Carbohydrates: 46g

  • Sodium: 1,150mg (Note: Use low-sodium broth to reduce this!)

Recipe Notes & Tips

  • The Beef Matters: Stick with Chuck Roast. It has enough fat and connective tissue to stay moist during long cook times. Leaner cuts like Sirloin will get tough and dry.

  • Noodle Choice: If you use dry pantry egg noodles instead of frozen, only add them in the last 10–15 minutes, or they will turn into mush.

  • Browning: If you have an extra 10 minutes, sear the beef in a skillet with a little oil before putting it in the slow cooker. This adds a deeper “umami” flavor via the Maillard reaction.

Health Benefits

  • High Protein: Excellent for muscle repair and satiety.

  • Iron & B12: Beef is a powerhouse for red blood cell health and energy levels.

  • Comfort Factor: Don’t underestimate the mental health benefit of a warm, nostalgic meal!

Q&A

Q: Can I add vegetables? A: Absolutely. Mushrooms, peas, or sliced carrots work beautifully. Add carrots at the beginning; add peas or mushrooms in the last hour.

Q: How do I store leftovers? A: Store in an airtight container in the fridge for up to 3 days. The noodles will continue to soak up the sauce, so you may need to add a splash of beef broth when reheating.

Q: Can I freeze this? A: You can freeze the beef and gravy portion, but I don’t recommend freezing the cooked noodles as they become grainy. Cook the noodles fresh when you’re ready to eat.

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