Creamy Slow Cooker Beef and Noodles

Creamy Slow Cooker Beef and Noodles

Ingredients

• 2 lbs beef chuck roast, cut into 1–2 inch cubes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour (for thickening)
• 1 cup heavy cream (or sour cream, for a tangy twist)
• 12 oz egg noodles
• 2 tbsp butter (optional, for extra richness)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Slow Cooker

1. Place the beef cubes into the slow cooker.
2. Add diced onion, minced garlic, beef broth, Worcestershire sauce, tomato paste, salt, pepper, paprika, thyme, and bay leaves.
3. Stir gently to combine.

Step 2: Cook the Beef

1. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and easily shredded with a fork.

Step 3: Thicken the Sauce

1. About 30 minutes before serving, remove the bay leaves.
2. In a small bowl, mix flour with a few tablespoons of cold water to create a smooth slurry.
3. Stir the slurry into the slow cooker to thicken the sauce.
4. Add the heavy cream and butter (if using) and stir well.

Step 4: Cook the Noodles

1. Cook egg noodles according to package instructions in a separate pot.
2. Drain and add them directly into the slow cooker, stirring gently to coat the noodles in the creamy beef sauce.

Step 5: Serve

1. Taste and adjust seasoning if needed.
2. Garnish with freshly chopped parsley.
3. Serve hot and enjoy the ultimate comfort meal!

Tips for Success

• Make it extra creamy: Stir in a bit of cream cheese with the heavy cream for a richer sauce.
• Flavor boost: Sauté onions and garlic in a little butter before adding to the slow cooker for a deeper flavor.
• Noodle timing: If you prefer softer noodles, cook them directly in the slow cooker during the last 30 minutes; otherwise, cook separately to avoid over-soft noodles.