There’s nothing quite like a warm, comforting slow cooker meal at the end of a busy day. This Crockpot Beef and Noodles recipe combines tender beef stew meat, rich savory gravy, and soft egg noodles for a hearty dinner that feels like classic comfort food. I love how the slow cooker does most of the work while creating deep, satisfying flavors that the whole family can enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.5 to 2 pounds beef stew meat
1 packet au jus gravy mix
1 packet brown gravy mix
12 ounces egg noodles, cooked
1 packet onion soup mix
1 medium onion, diced
One cup water
One cup beef broth
Directions
I place the beef stew meat into the crockpot.
I sprinkle the au jus gravy mix, brown gravy mix, and onion soup mix evenly over the beef.
Then I add the diced onion, water, and beef broth, then stir everything together until well combined.
I cover the crockpot and cook on low for 6 hours, or until the beef becomes tender.
I stir the beef mixture and gently break apart any larger chunks of meat.
Next I add the cooked egg noodles and stir until they are fully coated in the rich gravy.
I serve the dish warm and enjoy.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 6 hours
Total Time: 6 hours 10 minutes
Calories: Approximately 420 kcal per serving
Variations
I sometimes add sliced mushrooms for extra earthy flavor.
I like mixing in frozen peas or carrots during the last 30 minutes of cooking for added vegetables.
Occasionally I use chuck roast instead of stew meat and shred it before serving.
I enjoy adding a splash of Worcestershire sauce for extra depth and richness.
I sometimes substitute wide egg noodles with mashed potatoes or rice for a different serving option.
Storage/Reheating
I store leftover Crockpot Beef and Noodles in an airtight container in the refrigerator for up to 4 days. For longer storage, I place cooled portions in freezer-safe containers and freeze them for up to 3 months.
To reheat, I warm individual portions in the microwave, stirring occasionally until heated through. I can also reheat larger amounts in a saucepan over medium-low heat. If the noodles have absorbed too much liquid, I add a small splash of beef broth to restore the creamy consistency.
FAQs
Can I use a different cut of beef?
Yes, I can use chuck roast, round roast, or other slow-cooking cuts of beef. I simply cut the meat into chunks before adding it to the crockpot.
Can I cook the noodles directly in the crockpot?
I prefer cooking the noodles separately because they maintain a better texture. If I cook them in the crockpot for too long, they can become overly soft.
Can I make this recipe ahead of time?
Yes, I often prepare the ingredients the night before and store them in the refrigerator. The next day, I simply add everything to the crockpot and start cooking.
How do I thicken the sauce?
If I want a thicker gravy, I mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the crockpot during the final 20 to 30 minutes of cooking.
Can I freeze leftovers?
Yes, I can freeze leftovers for up to 3 months. For the best texture, I sometimes freeze the beef mixture separately and cook fresh noodles when serving.
Conclusion
I find this Crockpot Beef and Noodles recipe to be the ultimate comfort food meal. The tender beef, savory gravy, and perfectly coated egg noodles create a satisfying dinner that feels homemade with very little effort. Whether I am preparing a cozy family meal or looking for an easy slow cooker recipe for a busy weeknight, this dish always delivers rich flavor and hearty comfort.
📖 Recipe:
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Crockpot Beef and Noodles
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Diet: Halal
Description
Tender beef stew meat slow-cooked in a rich savory gravy and tossed with soft egg noodles for a hearty, comforting family dinner. This easy crockpot meal delivers classic comfort food flavor with minimal effort.
Ingredients
1.5 to 2 pounds beef stew meat
1 packet au jus gravy mix
1 packet brown gravy mix
1 packet onion soup mix
1 medium onion, diced
1 cup water
1 cup beef broth
12 ounces egg noodles, cooked
Instructions
- Place the beef stew meat into the crockpot.
- Sprinkle the au jus gravy mix, brown gravy mix, and onion soup mix evenly over the beef.
- Add the diced onion, water, and beef broth, then stir until well combined.
- Cover and cook on low for 6 hours, or until the beef is tender.
- Stir the beef mixture and gently break apart any larger chunks of meat.
- Add the cooked egg noodles and stir until fully coated in the gravy.
- Serve warm.
Notes
Add sliced mushrooms for extra flavor.
Stir in frozen peas or carrots during the last 30 minutes of cooking.
Chuck roast can be substituted for stew meat and shredded before serving.
Add a splash of Worcestershire sauce for deeper flavor.
Serve over mashed potatoes or rice instead of egg noodles if desired.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Add a splash of beef broth when reheating if the noodles absorb excess liquid.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 1180 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 105 mg
