There’s just something about beef and noodles that feels like home, isn’t there? On those busy weekdays when life is non-stop, or chilly weekends when comfort food calls your name, Crockpot Beef and Noodles is that go-to dish I always come back to.
It’s hearty, easy to prep, and the slow cooker does all the work while you go about your day.
If you’ve never made beef and noodles in a crockpot before, trust me—you’re in for a cozy, flavor-packed meal with minimal effort. Whether you’re feeding a hungry family or just looking to meal prep for the week, this recipe has your back.
Why You’ll Love This Crockpot Beef and Noodles Recipe
- Set it and forget it. The slow cooker does all the heavy lifting.
- Rich, savory flavor. Tender beef, creamy gravy, and perfectly cooked noodles.
- Family favorite. It’s picky-eater approved and makes enough for leftovers.
- Budget-friendly. Uses simple ingredients that won’t break the bank.
Ingredients You’ll Need
Here’s what you’ll need to whip up a big, comforting pot of crockpot beef and noodles:
- 2 lbs beef stew meat (or chuck roast, cubed)
- 1 medium onion, diced
- 3 cups beef broth
- 1 can cream of mushroom soup
- 1 packet onion soup mix
- 1 tsp garlic powder
- Salt and pepper, to taste
- 12 oz egg noodles (cooked separately)
- 1 tbsp cornstarch + 2 tbsp water (optional, to thicken)
✨ You can also add mushrooms, carrots, or peas if you want to sneak in some veggies!
Step-by-Step Instructions
Step 1: Sear the Beef (Optional but Worth It!)
I like to quickly sear the beef in a hot skillet before tossing it into the crockpot—it adds an extra layer of flavor. Totally optional, but if you’ve got the time, it’s worth the step.
Step 2: Add Everything to the Crockpot
In your slow cooker, combine the beef, onion, beef broth, cream of mushroom soup, onion soup mix, garlic powder, salt, and pepper. Stir everything together so the meat is well coated.
Step 3: Let It Cook Low and Slow
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is fall-apart tender.
Step 4: Thicken the Sauce (If Needed)
If you want the gravy a bit thicker (I always do!), mix the cornstarch with water and stir it into the crockpot. Let it cook for another 15–20 minutes.
Step 5: Add the Noodles
Boil the egg noodles separately, then stir them into the crockpot right before serving. This keeps them from getting mushy.
Tips for the Best Crockpot Beef and Noodles
- Use a good cut of beef. Chuck roast or stew meat becomes melt-in-your-mouth tender in the slow cooker.
- Don’t skip seasoning. Taste and adjust salt and pepper before serving.
- Add creaminess. Want it extra creamy? Stir in a dollop of sour cream at the end.
- Make it a full meal. Serve with a side salad, roasted veggies, or crusty bread.
Easy Variations to Try
You can totally make this recipe your own. Here are a few simple ways to switch things up:
- Swap the protein: Use shredded chicken or even leftover pot roast.
- Go veggie-heavy: Add in peas, green beans, or diced carrots.
- Try different noodles: Egg noodles are classic, but wide pasta or even mashed potatoes work great, too.
Storage and Reheating
This dish is just as good the next day.
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or microwave with a splash of broth to loosen it up.
- Freeze? Absolutely. Just freeze the beef mixture without the noodles for best results, and add freshly cooked noodles when ready to serve.
Final Thoughts
If you’re anything like me, once you make this Crockpot Beef and Noodles, it’s going to earn a regular spot in your meal rotation. It’s the kind of comfort food that warms your belly and your soul—with barely any hands-on cooking required.
Go ahead and give it a try this week. I’d love to hear how it turned out for you!
