There’s something about a slow-cooked beef stew that speaks directly to the soul on a chilly evening. It’s the kind of meal that fills the kitchen with rich, inviting aromas hours before it’s ready—deep, savory scents of beef mingling with the earthiness of carrots and herbs. I remember the first time I made this stew, I was a bit distracted by a phone call but still managed to brown the beef just right. A little impatient, I peeked too often at the crock pot, wondering if it was done yet. The moment I finally sat down with a bowl, the tender meat and soft egg noodles felt like a warm hug after a long day.
The slow simmer of the broth, the subtle hint of red wine, and the pillows of noodles soaking up all those flavors create a quiet kind of comfort. It’s not flashy, but it’s dependable. This dish has that kind of reliability you want when you’re juggling too many things and craving a meal that feels just right without the fuss.
Why You’ll Love It
- Hands-off cooking means you can set it and forget it for hours, freeing up your day for other things.
- The combination of tender beef and soft egg noodles makes every bite cozy and satisfying, perfect for unwinding.
- It’s simple—and that’s kind of the point. No complicated steps, just honest, hearty flavors.
- The mix of vegetables adds texture and warmth, making it a well-rounded meal without extra effort.
- While it takes a good chunk of time to cook, the slow process builds depth you just can’t rush in a weeknight meal.
If you’re feeling a little unsure about slow cooker recipes, this one is pretty forgiving. You can’t really mess it up, even if you get interrupted or don’t brown the beef perfectly. That’s part of its charm.
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Beef Stew and Noodles Crock Pot
- Total Time: 7 hours 20 minutes
- Yield: 6 1x
Description
A hearty and comforting beef stew slow-cooked to tender perfection, served over soft egg noodles for a satisfying meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium celery stalks, sliced into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, minced
3 cups beef broth
1 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
3 medium potatoes, peeled and cut into 1-inch cubes
8 ounces egg noodles
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons fresh parsley, chopped
Instructions
Season the beef cubes with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the crock pot.
Add the carrots, celery, onion, and garlic to the crock pot with the beef.
Pour in the beef broth and red wine, then stir in the tomato paste, dried thyme, dried rosemary, and bay leaves.
Cover and cook on low for 6 hours.
After 6 hours, add the potatoes to the crock pot. Cover and continue cooking on low for 1 more hour, until the potatoes and beef are tender.
About 20 minutes before serving, cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together the all-purpose flour and cold water until smooth to make a slurry.
Remove the bay leaves from the stew. Stir the flour slurry into the crock pot to thicken the stew. Cover and cook on high for 15 minutes.
Serve the beef stew over the cooked egg noodles and garnish with chopped fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 7 hours
When it comes to equipment, a reliable crock pot is all you need—nothing fancy. For serving, I usually pile the stew over freshly cooked egg noodles, but sometimes we swap in mashed potatoes if we’re out. I’ve tried adding a splash more wine or swapping rosemary for sage, but honestly, the classic mix works best for me. Sometimes I toss in a handful of frozen peas at the end, though I haven’t tested that enough to swear by it.
FAQ
Can I prepare this ahead of time? Absolutely. The flavors actually deepen if you let it sit overnight. Just reheat gently.
What if I don’t have a crock pot? You can simmer it on the stove, but keep an eye to avoid drying out.
Can I freeze leftovers? The stew freezes well, but cook fresh noodles when serving to avoid mushiness.
Go ahead, save this recipe for those nights when you want something cozy without the fuss. It’s a quiet kind of delicious that you’ll keep coming back to.