Description
This Slow Cooker Beef and Noodles recipe features tender beef stew meat cooked low and slow with savory brown gravy and au jus mixes, served over perfectly cooked wide egg noodles. It’s a comforting, hearty dish that’s easy to prepare and perfect for family dinners.
Ingredients
Scale
Beef and Gravy Mixture
- 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
- 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (optional, for thickening)
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 to ensure the beef is evenly coated with the gravy mixes.
- Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 5 hours until the beef is tender and flavorful.
- Prepare the Noodles: About 20 minutes before the beef finishes cooking, prepare the wide egg noodles according to the package instructions until al dente. Drain the noodles thoroughly to prevent sogginess.
- Thicken the Gravy (Optional): If the gravy in the slow cooker is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the slow cooker, turn the heat to high, and cook for an additional 20 minutes until the gravy thickens appropriately.
- Combine & Serve: Serve the tender slow-cooked beef and rich gravy over the cooked egg noodles for a hearty and satisfying meal.
Notes
- You can use chuck roast trimmed and cubed as an alternative to beef stew meat.
- If you want thicker gravy without cornstarch, you can reduce the liquid by cooking on high with the lid off during the last 30 minutes.
- For added flavor, consider sautéing the beef briefly before adding it to the slow cooker.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
