Description
A comforting and hearty Slow Cooker Beef and Noodles recipe featuring tender beef stew meat cooked low and slow with savory gravy and served over wide egg noodles. Perfect for an easy, flavorful weeknight dinner with minimal prep.
Ingredients
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 to evenly distribute the seasoning and flavor.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the beef becomes tender and flavorful.
- Prepare the Noodles: About 20 minutes before the beef is done, cook the egg noodles according to the package instructions until al dente. Drain the noodles well to prevent sogginess.
- Thicken the Gravy (Optional): If the gravy is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the slow cooker, turn the heat to high, and cook for an additional 20 minutes until the gravy thickens to your preference.
- Combine & Serve: Serve the tender slow-cooked beef and rich gravy over the cooked egg noodles. Enjoy this warm and satisfying meal right away.
Notes
- You can use chuck roast instead of stew meat for a more economical option.
- Adjust gravy thickness by adding more or less cornstarch slurry as needed.
- For a lower sodium version, use reduced-sodium gravy and au jus mixes or homemade alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Adding vegetables like mushrooms or carrots at the start of cooking can enhance flavor and nutrition.
