I am all about easy meals I can toss in the crockpot and forget about until dinner time. This crockpot beef and noodles is so simple to throw together and turns out so delicious, that you’d swear it was made completely from scratch. Beef bouillon and cream of mushrooms soup are my flavor secret weapons in this dish! No complicated cooking techniques here!
How to Store and Reheat
Store leftover crockpot beef and noodles in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.
Serving Suggestions
Top your slow cooker beef and noodles with fresh parsley, a sprinkle of Parmesan cheese, and a side of roasted broccoli, garlic knots, or cucumber salad.
How to Make Crockpot Beef and Noodles Step by Step
Add the Beef: Place 2 pounds of stew beef cut into chunks in the crockpot and season with 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, ½ cup of diced onion, 1 tablespoon of minced garlic, 2-3 sprigs of fresh thyme, and 1 teaspoon of Better Than Bouillon Roasted Beef Base. Mix everything together so the beef is well coated. Mix the Sauce: In a large bowl, combine 1 tablespoon of Worcestershire sauce, 20 ounces (2 cans) of cream of mushroom soup, and 2 cups of low-sodium beef broth. Pour over the meat in the crockpot. Cook the Beef: Put the lid on the crockpot and cook on high for 4-5 hours or on low for 7-8 hours. Cook the Noodles: 20 minutes before serving, cook 12 ounces (1 package) of extra-wide egg noodles according to package directions. Serve noodles in bowls topped with meat, sauce, and fresh parsley.
