Description
A hearty and comforting Slow Cooker Beef and Noodles recipe featuring tender beef stew meat simmered in a rich brown gravy, served over wide egg noodles. Perfect for a satisfying, hands-off meal.
Ingredients
Scale
Main Ingredients
- 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
- 12 oz wide egg noodles
Instructions
- Prepare the Slow Cooker Mixture: In a 4 to 6-quart slow cooker, combine the beef stew meat, brown gravy mix, au jus mix, and water. Stir well until the beef is completely coated with the seasoning and gravy mix.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, or until the beef is tender and cooked through.
- Prepare the Noodles: About 20 minutes before the beef is done cooking, bring a pot of salted water to a boil and cook the wide egg noodles according to package instructions until al dente. Drain the noodles thoroughly.
- 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 to create a slurry. Stir this into the slow cooker, turn the setting to high, and cook for an additional 20 minutes until the gravy thickens.
- Combine & Serve: Serve the slow-cooked beef and thickened gravy over the prepared egg noodles immediately for a warm, comforting meal.
Notes
- For a richer flavor, you can brown the beef in a skillet before adding it to the slow cooker, but this step is optional.
- Use wide egg noodles for the best texture and to hold the gravy nicely.
- If you prefer a thicker gravy, adjusting the amount of cornstarch slurry as needed is recommended.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
