Crock Pot Beef and Noodles

This easy Crock Pot Beef and Noodles is the kind of stick to your ribs comfort food the whole family will love! It requires very little prep time and once the ingredients are assembled in your slow cooker, it does the rest while you go about your day.

Ingredients to Make Crock Pot Beef and Noodles Recipe

If your life is as busy as mine is, slow cooker comfort food is the way to go for weeknight meals. This recipe is quick and easy to assemble requiring minimal prep time thanks to the stew meat that’s already cut into chunks. To finish the dish, you can boil the noodles at the very end of cooking on the stovetop and combine them in minutes. Ingredients to make simple Crock Pot Beef and Noodles: (Scroll down for full printable recipe card.)

Meat – Cubed beef stew meat makes assembling the recipe super quick and easy.
Pasta – Boiled egg noodles are added at the end of cooking.
Seasonings – Steak seasoning i.e. Montreal or Chicago blend, black pepper and dried thyme.
Onion – One large onion adds depth of flavor to the beef while it cooks.
Garlic- Minced fresh garlic complements the seasonings.
Liquid – Low sodium beef stock forms the base of the sauce combined with soy sauce or teriyaki sauce and Worcestershire sauce which expands the flavor profile.
Mustard – Dijon mustard or horseradish mustard adds a zing to the sauce.
Sugar – Light brown sugar balances the flavor of the cooking liquid, but doesn’t make it sweet.
Cornstarch Slurry – Heavy cream and cornstarch form the slurry that thickens the sauce and gives it a creamy texture.
Vegetables – One cup frozen petite peas for color and flavor.
Garnish – Fresh thyme or parsley for garnishing.

Can I Put Uncooked Pasta in a Crock Pot?

There are some recipes that allow for the pasta to be cooked in the crockpot. For this slow cooker beef, it’s best to cook the noodles on the stovetop and add them at the end of cooking after thickening the sauce.

How to Make Crock Pot Beef and Noodles Recipe

Prep the Crockpot: Spray the bottom and sides of a 6 quart slow cooker with cooking spray. You can use any similar size slow cooker.
Season the Stew Beef: Season beef with steak seasoning, black pepper and thyme. Arrange in the bottom of the crock pot. Arrange onion and garlic on top of the beef.
Make the Sauce: Whisk together the beef stock, soy sauce, Worcestershire sauce, mustard and brown sugar. Pour evenly over the beef.
Slow Cook: Lock the lid in place. Cook per the recipe until the beef is fork tender.
Add the Peas: Once the beef is done increase to high heat. Uncover and add the peas. Stir to distribute.
Make the Cornstarch Slurry to Thicken the Sauce: Whisk together the heavy cream and cornstarch until completely dissolved. Pour into the crockpot. You can repeat the process as needed to thicken to your taste.
Cook Uncovered: Simmer on high uncovered for 15-20 minutes while the egg noodles cook on the stovetop.
Combine: Add cooked noodles to the crock pot and stir to combine. Serve garnished with fresh thyme or parsley.

Tips for Making Crock Pot Beef and Noodles

Kitchen Tools You’ll Need: 6 quart or similar size crock pot, sharp knife and cutting board, measuring cups, measuring spoons, pasta cooker, small bowl and whisk.
Use a Quality Steak Seasoning Blend: The flavor of this recipe will be directly influenced by the steak seasoning used. You can use your favorite brand or Montreal Steak Seasoning or Chicago Steak Seasoning readily available on the spice aisle of your local grocery store.
Side Dishes to Serve with Beef and Noodles: This crockpot casserole can be a one pot meal with the addition of peas. That said, you could also serve it with a chopped salad, roasted broccoli, mashed potatoes and garlic bread or yeast rolls.

Recipe Variations

Meat: You could use cubes of chuck roast in place of stew beef. When using chuck roast, you could shred the meat using forks at the end of cooking, if you prefer not to cube the beef.
Peas: You could use frozen mixed vegetables in place of peas or peas and carrots.
Other Vegetables: You could add 8 ounces of sliced mushrooms to the beef to form a mushroom gravy.
Cream of Mushroom Soup: You could add one can of cream of mushroom soup to the beef broth to thicken and flavor the sauce. I prefer the cream and cornstarch slurry added at the end, but it will still work.
Beef Stock: You can use low sodium beef broth in place of beef stock.

Storage and Leftovers

Leftovers: Store leftover Beef and Noodles in an airtight container chilled in the refrigerator for up to 3 days.
Reheating: Reheat in single servings in the microwave or in a saucepan over medium heat.
Freezer: Freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Crock Pot and Slow Cooker Recipes to Make

Family pleasing Crock Pot Pasta Casserole for any night of the week.
Slow Cooked Smothered Cubed Steak is a fan favorite.
This Crock Pot Corn Casserole is ideal for weeknight meals, potlucks and holiday gatherings.
You can throwdown a shrimp boil any night of the week with this Slow Cooker Shrimp Boil.
Smothered Crockpot Pork Chops.
Cozy up to a bowl of Slow Cooker Potato Soup for dinner.
Crockpot Cornbread Dressing is perfect for busy oven days on Thanksgiving and Christmas.
Slow Cooker Meatloaf from The Magical Slow Cooker.

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