Introduction

Slow Cooker Beef and Noodles is a comforting, hearty dish perfect for busy days when you want a warm, satisfying meal without much fuss. Tender beef simmers all day in a rich mushroom and ranch-flavored sauce, then is combined with egg noodles for a deliciously creamy finish.

Slow Cooker Beef and Noodles Recipe - Recipe Image

Ingredients

2 pounds stew beef
1 (1 oz) packet ranch seasoning
1 (0.87 oz) envelope brown gravy mix
1 (10.5 oz) can cream of mushroom soup
3 cups low-sodium chicken broth
4 cloves garlic, minced
1 teaspoon onion powder
6 pepperoncini peppers (optional)
1 pound uncooked egg noodles

Instructions

Step 1: Place a non-stick skillet over medium-high heat and add 1 tablespoon of oil.
Step 2: Season the beef with salt and pepper, then brown it in the skillet for a few minutes until nicely seared.
Step 3: Transfer the stew beef and any pan juices to a 6-quart slow cooker.
Step 4: Sprinkle the ranch seasoning packet and brown gravy mix over the beef. Add the minced garlic and onion powder.
Step 5: Add the cream of mushroom soup, pepperoncini peppers if using, and chicken broth. Stir gently to combine.
Step 6: Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
Step 7: About 1 hour before the end of cooking, add the uncooked egg noodles to the slow cooker. Stir well to cover the noodles with the sauce, cover, and continue cooking for the remaining hour.
Step 8: Once the noodles are tender, garnish with fresh parsley if desired, and serve warm.

Tips & Variations

For extra flavor, add a splash of Worcestershire sauce or a handful of sliced mushrooms along with the other ingredients.
If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking.
Replace egg noodles with your favorite pasta shape or use whole wheat noodles for a healthier option.
Omit the pepperoncini peppers if you prefer a milder taste or substitute with banana peppers for less heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally and adding a splash of broth or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without searing the beef?

Yes, you can skip searing to save time, but browning the beef adds extra depth of flavor and improves the overall taste of the dish.

Can I make this recipe in an Instant Pot?

Absolutely! Use the sauté function to brown the beef, then cook on the slow cook setting or use pressure cook mode for about 35 minutes, adding the noodles afterward and cooking for an additional 5 minutes.

Slow Cooker Beef and Noodles Recipe

Print Recipe

★★★★★

4.6 from 284 reviews

This Slow Cooker Beef and Noodles recipe features tender stew beef cooked low and slow in a rich, creamy mushroom sauce seasoned with ranch, gravy mix, garlic, and pepperoncini peppers. The dish is completed with savory egg noodles cooked directly in the flavorful sauce, making it a comforting and hands-off meal perfect for busy days.

Author: Elias
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Meat

2 pounds stew beef

Seasonings and Sauces

1 (1 oz) packet ranch seasoning
1 (0.87 oz) envelope brown gravy mix
1 (10.5 oz) can cream of mushroom soup
1 teaspoon onion powder
Salt and pepper to taste

Liquids

3 cups low-sodium chicken broth

Vegetables

4 cloves garlic, minced
6 pepperoncini peppers (optional)

Pasta

1 pound uncooked egg noodles

Other

1 tablespoon oil (for searing)
Chopped parsley for garnish (optional)

Instructions

Heat a pan: Place a non-stick skillet over medium-high heat and add 1 tablespoon of oil to prepare for searing the beef.
Season and sear: Season the stew beef with salt and pepper. Brown the beef in the hot skillet for a few minutes on each side until nicely seared, developing a rich flavor.
Add to the slow cooker: Transfer the seared beef along with the pan juices to a 6-quart slow cooker, setting the base for slow cooking.
Add the seasoning: Sprinkle the ranch seasoning packet and brown gravy mix over the beef. Add the minced garlic and onion powder for additional flavor.
Add soup and broth: Pour in the can of cream of mushroom soup and the 3 cups of low-sodium chicken broth. If using, add the pepperoncini peppers. Stir gently to combine all ingredients evenly.
Slow cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 6 hours, allowing the beef to become tender and flavors to meld.
Add the egg noodles: About one hour before the end of cooking, add the uncooked egg noodles to the slow cooker and stir to ensure they are covered by the sauce. Cover and continue cooking for the remaining hour until noodles are tender.
Serve: Once the noodles are cooked and the beef is tender, garnish with chopped parsley if desired and serve warm for a comforting meal.

Notes

For a spicier kick, include the optional pepperoncini peppers in the recipe.
Searing the beef before slow cooking adds depth of flavor but can be skipped if short on time.
Use low-sodium chicken broth to better control the saltiness of the dish.
Make sure to add the egg noodles near the end to prevent them from becoming mushy.
Leftovers reheat well and can be stored in the refrigerator for up to 3 days.

Keywords: slow cooker beef and noodles, beef stew, creamy mushroom beef, ranch seasoned beef, slow cooker recipes, comfort food