Crockpot Beef and Noodle Stew
This hearty crockpot beef and noodle stew is the ultimate comfort food that practically cooks itself. With tender beef, vegetables, and egg noodles all simmered together in a rich, savory broth, it’s a one-pot meal that fills your home with amazing aromas. Perfect for busy weeknights or lazy weekends, this stew delivers restaurant-quality flavor with minimal effort.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium carrots, sliced into rounds
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 cups egg noodles, uncooked
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper, then brown in batches for 3-4 minutes per side. Transfer to crockpot.
- Add diced onion and garlic to the skillet, cook for 2 minutes until fragrant. Transfer to crockpot.
- Add carrots, beef broth, tomato paste, thyme, oregano, and bay leaves to the crockpot. Stir well.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until beef is tender.
- Increase heat to high. Add uncooked noodles and frozen peas, stir gently.
- Cover and cook for 15-20 minutes until noodles are tender. Remove bay leaves.
- Taste and adjust seasoning with salt and pepper. Serve hot.
Practical Tips
Brown the beef first: Taking time to sear the meat in a skillet before adding it to the crockpot creates a deeper, richer flavor through caramelization. This extra step makes a noticeable difference in the final stew.
Add noodles at the end: Cooking the noodles during the last 15-20 minutes prevents them from becoming mushy or absorbing too much liquid. This timing ensures perfectly tender noodles every time.
Use quality beef broth: The broth is the foundation of your stew, so choosing a good quality option will significantly enhance the overall taste and depth of the dish.
How to Store
Store leftover stew in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months in a freezer-safe container. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to restore the consistency.
Common Questions
Can I use a different cut of beef? Yes, beef chuck is ideal because it becomes tender during slow cooking, but you can also use beef stew meat or brisket. Avoid lean cuts like sirloin, as they can become tough.
What if I don’t have egg noodles? You can substitute with other pasta shapes like penne or small shells, or use rice or potatoes for a different texture. Adjust cooking time as needed based on your chosen starch.
How do I make this stew thicker? If your stew is too thin, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry, then stir it in during the last few minutes of cooking on high heat.