Description
This hearty Slow Cooker Beef and Noodles recipe combines tender beef stew meat cooked low and slow in savory brown gravy and au jus mixes, served over perfectly cooked wide egg noodles. It’s an easy, comforting dish ideal for busy days when you want a warm and satisfying meal with minimal effort.
Ingredients
Scale
Beef and Sauce
- 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 the beef stew meat, brown gravy mix, au jus mix, and water. Stir well until the beef is evenly coated with the gravy and au jus seasoning.
- Cook: Cover the slow cooker and cook on low heat for 6 to 8 hours or on high heat for 4 to 5 hours until the beef is tender and flavorful.
- Prepare the Noodles: Approximately 20 minutes before the beef finishes cooking, bring a pot of water to a boil and cook the egg noodles according to the package instructions until al dente. Drain thoroughly to remove all water.
- Thicken the Gravy (Optional): If the gravy seems too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir this mixture into the slow cooker, set the heat to high, and cook for an additional 20 minutes until the gravy thickens.
- Combine & Serve: Serve the tender beef and rich gravy over the cooked egg noodles, making sure to spoon plenty of sauce onto each plate for a comforting, hearty meal.
Notes
- Use chuck roast if stew meat is unavailable for a similar tender result.
- Cooking times may vary depending on your slow cooker model; check beef tenderness before serving.
- Adjust gravy thickness with cornstarch slurry according to your preference.
- Wide egg noodles work best to hold the sauce; you can substitute with other pasta if desired.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently.
