Slow Cooker Beef and Noodles Recipe
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.
- 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
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
- Heat a pan: Place a non-stick skillet over medium-high heat and add 1 tablespoon of oil to prepare for searing the beef.
- 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.
- Add to the slow cooker: Transfer the seared beef along with any pan juices to a 6-quart slow cooker for further cooking.
- 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.
- 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.
- 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.
- 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.
- 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
