Ingredients
For the beef
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2 lb (900 g) beef chuck roast or stewing beef, cut into 1-inch cubes
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1 medium onion, diced
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2 medium carrots, sliced
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3 garlic cloves, minced
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4 cups (960 ml) beef broth
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp onion powder
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1 tsp garlic powder
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½ tsp black pepper
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½ tsp salt, or to taste
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1 tbsp olive oil, optional for browning
For the noodles and gravy
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12 oz (340 g) wide egg noodles
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2 tbsp cornstarch
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2 tbsp cold water
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1 tbsp butter, optional
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2 tbsp chopped fresh parsley, for garnish
Instructions
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Prepare the beef: Cut the beef into bite-sized cubes and trim any excess fat.
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Brown for extra flavor (optional): Heat olive oil in a skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side.
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Load the slow cooker: Add the beef, onion, carrots, and garlic to the slow cooker.
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Add the broth and seasoning: Pour in the beef broth and Worcestershire sauce. Add thyme, onion powder, garlic powder, black pepper, and salt. Stir gently.
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Slow-cook until tender: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
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Thicken the gravy: Mix the cornstarch and cold water in a small bowl until smooth. Stir into the slow cooker during the final 20–30 minutes. Keep the lid on while the gravy thickens.
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Cook the noodles separately: Near the end of cooking, boil the egg noodles according to package directions until just tender. Drain well.
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Combine: Stir the cooked noodles into the beef and gravy. Add butter if desired and mix gently. If the gravy is too thick, add a little warm broth.
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Finish and serve: Garnish with fresh parsley and serve hot.
Important: For the best texture, cook the egg noodles separately and add them at the end. Leaving them in the slow cooker for several hours can make them mushy.
Nutrition Information
Estimated per serving, based on 6 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 450–550 kcal |
| Protein | 32–40 g |
| Carbohydrates | 40–50 g |
| Total fat | 14–22 g |
| Saturated fat | 5–8 g |
| Fiber | 3–5 g |
| Sugar | 3–6 g |
| Sodium | 600–1,000 mg |
Nutrition varies with the beef cut, noodles, broth, and amount of added salt.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in this recipe.
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Wheat/gluten: Regular egg noodles contain wheat.
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Egg: Egg noodles typically contain eggs.
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Possible allergens: Check beef broth and Worcestershire sauce labels for soy, wheat, or other allergens.
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Gluten-free option: Use gluten-free noodles and certified gluten-free broth and Worcestershire sauce.
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Dairy: The optional butter contains milk; omit it for a dairy-free version.
Always check product labels and cross-contact warnings if cooking for someone with food allergies.
Q/S — Questions & Tips
Q: Can I use stew meat instead of chuck roast?
Yes. Stewing beef works well because slow cooking makes it tender.
Q: Can I add mushrooms?
Absolutely. Add 1–2 cups of sliced mushrooms with the onions and carrots.
Q: Can I make the gravy creamier?
Yes. Stir in ¼ cup of heavy cream or a spoonful of cream cheese near the end. This will change the nutrition values.
Q: Can I cook the noodles directly in the slow cooker?
You can, but add them only during the final 20–30 minutes, with enough liquid, and check frequently. Cooking separately gives more reliable results.
Q: How do I make the gravy thicker?
Add the cornstarch slurry gradually. Allow the gravy to simmer until it reaches your preferred consistency.
Q: How should I store leftovers?
Refrigerate within 2 hours in airtight containers and use within 3–4 days. Store the noodles separately when possible to preserve their texture.
Q: Can I freeze it?
Freeze the beef and gravy without the noodles for best results, for up to 2–3 months. Thaw in the refrigerator and cook fresh noodles when serving.
Chef’s tip: Choose beef chuck and cook it slowly until fork-tender. Add freshly cooked egg noodles just before serving so they soak up the rich gravy without becoming soggy.