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Crockpot Beef and Noodles

Crockpot Beef and Noodles Recipe

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 12 oz wide egg noodles
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Sear the seasoned beef cubes in olive oil over medium-high heat in batches, about 2 to 3 minutes per side, until browned.
  2. Transfer the beef to a crockpot with the onion, garlic, beef broth, cream of mushroom soup, Worcestershire sauce, and thyme, and cook on low for 450 minutes until fork-tender.
  3. Switch to high, stir in the egg noodles, and cook covered for about 25 minutes until tender.
  4. Whisk the cornstarch into the cold water, stir into the crockpot, cook 5 more minutes until thickened, then ladle into bowls and top with parsley.

Notes

If your crockpot runs hot, start checking the beef around the 6-hour mark on low, since every model heats a little differently. Leftover sauce thickens quite a bit in the fridge, so plan on loosening it with a splash of broth when you reheat.