Beef Noodle Slow Cooker (Printable Version)
Wide egg noodles and tender beef mingle in a mushroom, thyme, and parsley broth. Super filling and just what you want after a long day.
# What You'll Need:
→ For the Beef
01 -
2 pounds chuck roast, fat trimmed, then cut into chunks about 2.5 cm each
02 -
1/4 cup plain flour
03 -
1 teaspoon table salt
04 -
1/2 teaspoon ground black pepper
05 -
1/4 cup neutral oil, like vegetable
→ For the Base
06 -
A big yellow onion, diced up
07 -
Three garlic cloves, smashed and chopped
08 -
Six cups beef stock
09 -
Eight ounces mushrooms, sliced
10 -
2 teaspoons dried thyme leaves
11 -
Twelve ounces wide egg noodles
12 -
2 teaspoons dried parsley flakes
13 -
Salt and pepper, for extra flavor as needed
# Step-by-Step Guide:
01 -
Use paper towels to dry your beef. Mix flour, salt, and black pepper in a bowl. Toss the beef cubes in the mixture so they're nicely coated.
02 -
Heat up the oil in a big skillet over medium-high. Sear the beef in sections so every side gets that browned crust. Move the chunks into your slow cooker as you finish.
03 -
With the skillet still going, toss in your onions and cook them for about 5 to 7 minutes till they're getting soft and a little brown. Add garlic for another minute, then dump it all in with the beef.
04 -
Pour in your beef broth, mushrooms, and thyme. Give the whole mix a good stir so everything's hanging out together.
05 -
Pop the lid on and cook it on HIGH for four hours. When your beef falls apart easily, you're all set.
06 -
Drop your egg noodles and parsley in and turn the temp to LOW. Let it go for half an hour so the noodles are just soft. Sprinkle salt and pepper if you need to. Before serving, let it sit 5 to 10 minutes to settle.
# Additional Notes:
01 -
Chopping your own chuck roast means better taste and texture.
02 -
Getting a nice brown on the beef really boosts the flavor, so take the time.
03 -
Pull the noodles out when they're still a little firm. They'll keep softening as it cools.
04 -
Stash leftovers in the fridge for three to four days. If you freeze it, leave the noodles out and it'll keep for three months.