Crock Pot Beef and Noodles

Course Main Course

Cuisine American, Southern

Keyword beef-and-noodles-recipe, crockpot-beef-and-noodles

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 412kcal

2 1/2-3 lbs stew beef cut into1 inch cubes
1 1/2 Tbsp steak seasoning i.e. Montreal or Chicago
1/2 tsp black pepper
1 tsp dried thyme
1 large onion diced
4 medium garlic cloves minced
2 1/2 cups low sodium beef stock
1/2 cup soy sauce or teriyaki sauce
1/4 cup Worcestershire sauce
1 Tbsp Dijon or horseradish mustard
1 Tbsp light brown sugar
2/3 cup heavy cream
4 Tbsp cornstarch plus additional as needed
1 cup frozen petite peas
1 12 oz package medium egg noodles cooked to al dente per the package instructions
fresh thyme or parsley for garnishing

Spray the bottom and sides of a 6 quart slow cooker (or similar) with cooking spray.
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.
In a small bowl whisk together the beef stock, soy sauce, Worcestershire sauce, mustard and brown sugar. Pour evenly over the beef.
Lock the lid in place. Cook on low for 6-8 hours or on high for 3-4 hours or until the beef is fork tender.
Once the beef is done increase to high heat. Uncover and add the peas. Stir to distribute.
Cornstarch Slurry: In a small bowl whisk together the heavy cream and cornstarch until completely dissolved. Stir this into the crockpot. Repeat the process as needed, using one tablespoon of cornstarch dissolved in two-three tablespoons of cream, to thicken the sauce to your taste.
Simmer on high uncovered for 15-20 minutes. Meanwhile, cook the egg noodles according to the package instructions. Drain well.
Add cooked noodles to the crock pot and stir to combine. Serve immediately garnished with fresh thyme or parsley.

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.