Description
Tender beef, savory broth, and soft noodles come together in this comforting, slow-cooked dish. Perfect for busy families, it’s easy to make, flavorful, and always satisfying!
Ingredients
Scale
- 2 lbs chuck roast or stew meat (cut into bite-sized pieces)
- 1 medium onion, diced
- 2 cups beef broth (low-sodium if preferred)
- 2 cups egg noodles (wide or medium)
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme (optional)
- 1 tbsp olive oil (for browning)
- 1 tbsp cornstarch (or 2 tbsp flour, for thickening)
- 1/4 cup water (for thickening slurry)
- Salt and pepper to taste
- Optional: diced carrots or celery for added veggies
Instructions
- Prepare the Beef: Trim excess fat from the beef and cut it into bite-sized pieces. Season lightly with salt and pepper.
- Brown the Beef: Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned. This step locks in flavor. Transfer to the crock pot.
- Layer the Ingredients: Add diced onions and optional vegetables on top of the beef in the crock pot. Sprinkle garlic powder, onion powder, and thyme (if using). Pour beef broth over the ingredients.
- Cook: Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender.
- Thicken the Broth: In a small bowl, mix cornstarch and water to create a slurry. Stir it into the crock pot about 30 minutes before serving to thicken the sauce.
- Add Noodles: Stir in the egg noodles, ensuring they are submerged in the broth. Cook for 20–30 minutes, or until the noodles are tender but not mushy.
- Serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot with crusty bread or a side salad.
Notes
- Add Noodles at the Right Time: Stir in the egg noodles 20–30 minutes before serving. Cooking them too early can make them overcooked and mushy.
- Don’t Skip Browning the Beef: Searing the beef before adding it to the crock pot enhances the flavor by caramelizing the meat’s surface, making the dish richer and more robust.
- Thicken the Broth: For a heartier dish, use a cornstarch or flour slurry to thicken the broth. Stir it in during the last 30 minutes of cooking to create a rich, velvety sauce.
- Prep Time: 15 mins
- Cook Time: 20 hours