Slow Cooker Beef and Noodles Recipe

Introduction

Slow Cooker Beef and Noodles is a comforting, hearty meal perfect for busy days. Tender stew beef simmers slowly in a flavorful sauce, then is combined with egg noodles for a satisfying dinner the whole family will enjoy.

Ingredients

• 2 pounds stew beef
• 1 (1 oz) packet ranch seasoning
• 1 (0.87 oz) envelope brown gravy mix
• 1 (10.5 oz) can cream of mushroom soup
• 3 cups low-sodium chicken broth
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 6 pepperoncini peppers (optional)
• 1 pound uncooked egg noodles
• Salt and pepper, to taste
• 1 tablespoon oil

Instructions

1. Step 1: Heat a non-stick skillet over medium-high heat and add 1 tablespoon of oil.
2. Step 2: Season the stew beef with salt and pepper, then brown it in the skillet for a few minutes until nicely seared.
3. Step 3: Transfer the browned beef and any pan juices to a 6-quart slow cooker.
4. Step 4: Sprinkle the ranch seasoning packet and brown gravy mix over the beef. Add the minced garlic and onion powder.
5. Step 5: Add the cream of mushroom soup, pepperoncini peppers (if using), and chicken broth. Stir gently to combine everything.
6. Step 6: Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
7. Step 7: About an hour before the cooking time ends, add the uncooked egg noodles. Stir to ensure the noodles are covered with sauce, then cover and continue cooking for the remaining hour.
8. Step 8: Once the noodles are tender and cooked through, garnish with parsley if desired, and serve warm.

Tips & Variations

• For extra richness, add a splash of heavy cream before serving.
• Substitute cream of mushroom soup with cream of celery or cream of chicken for a different flavor.
• If you prefer more heat, add sliced jalapeños or a pinch of crushed red pepper flakes with the seasonings.
• Brown the beef in batches if your skillet is small to avoid overcrowding and ensure even searing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the noodles tender and the sauce creamy. If the sauce thickens too much after refrigeration, stir in a little broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or brisket work well for slow cooking and become tender over several hours.

Can I prepare this recipe without a slow cooker?

You can simmer the ingredients in a large pot on low heat for about 2 to 3 hours until the beef is tender, then add the noodles and cook until done.

Slow Cooker Beef and Noodles Recipe

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★★★★★

4.8 from 120 reviews

This Slow Cooker Beef and Noodles recipe is a comforting, hearty dish perfect for an easy weeknight dinner. Tender stew beef is seared to lock in flavor, then slow-cooked with ranch seasoning, brown gravy mix, cream of mushroom soup, and chicken broth. The addition of garlic, onion powder, and optional pepperoncini peppers adds depth and a subtle tang, while egg noodles cooked in the sauce absorb all the rich flavors. Simply set it and forget it in the slow cooker, then garnish with parsley for a satisfying, homestyle meal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 2 pounds stew beef
• Salt and pepper, to season
• 1 1oz packet ranch seasoning
• 1 0.87oz envelope brown gravy mix
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 6 pepperoncini peppers (optional)

Liquids and Sauces

• 1 10.5oz can cream of mushroom soup
• 3 cups low-sodium chicken broth

Noodles

• 1 pound uncooked egg noodles

Other

• 1 tablespoon oil (for searing beef)
• Fresh parsley for garnish (optional)

Instructions

1. Heat a pan: Place a non-stick skillet over medium-high heat and add 1 tablespoon of oil to prepare for searing the beef.
2. Season and sear the beef: Season the stew beef generously with salt and pepper. Brown the beef in the hot skillet for a few minutes on all sides until it develops a nice sear and color, locking in the juices.
3. Add to the slow cooker: Transfer the seared beef along with any pan juices to a 6-quart slow cooker for further cooking.
4. Add the seasoning: Sprinkle the ranch seasoning packet and brown gravy mix evenly over the beef. Then add the minced garlic and onion powder for flavor enhancement.
5. Add soup and broth: Pour the cream of mushroom soup into the slow cooker, add the pepperoncini peppers if using, and then add the chicken broth. Stir gently to combine all ingredients and distribute seasonings evenly.
6. Slow cook: Cover the slow cooker with its lid and cook the beef mixture on low for 6 to 8 hours, or on high for 4 to 6 hours, until the beef is tender and flavors meld.
7. Add the egg noodles: One hour before the cooking time is complete, add the uncooked egg noodles directly to the slow cooker. Stir well to ensure the noodles are fully covered by the sauce. Cover and cook for the remaining hour until noodles are tender.
8. Serve: Once the noodles are cooked, garnish the dish with fresh parsley if desired. Serve hot and enjoy a delicious, comforting meal.

Notes

• For a spicier dish, include the pepperoncini peppers. Omit them for a milder flavor.
• Use low-sodium chicken broth to control the salt content, especially if you add salt during seasoning.
• If preferred, you can substitute egg noodles with another pasta shape, but cooking times may vary.
• Searing the beef before adding to the slow cooker enhances flavor but can be skipped to save time.
• This recipe can be doubled for a larger group if your slow cooker has sufficient capacity.

Keywords: slow cooker beef, beef and noodles, comfort food, slow cooker dinner, easy beef recipe, stew beef recipe, creamy beef noodles