Can I use frozen beef in this Crockpot Beef and Noodles recipe?

For food safety reasons, it's recommended to thaw beef completely before slow cooking. Using frozen meat can keep the food in the "danger zone" temperature (40°F-140°F) for too long, potentially allowing harmful bacteria to grow.

How can I make this recipe gluten-free?

Substitute regular egg noodles with gluten-free pasta and ensure your beef broth and Worcestershire sauce are certified gluten-free. Rice noodles or gluten-free egg noodles work particularly well in this recipe.

My sauce seems too thin. How can I thicken it more?

For additional thickening, increase the cornstarch mixture to 3 tablespoons cornstarch with 1/3 cup cold water. Alternatively, remove the lid during the last 30 minutes of cooking to allow natural reduction.

Can I make this recipe in an Instant Pot instead?

Yes! Use the sauté function to brown the beef, then pressure cook on HIGH for 35 minutes with a 10-minute natural release. Add the cornstarch slurry and noodles afterward, using the sauté function until the noodles are tender (about 8-10 minutes).

What's the best cut of beef to use if I want to reduce the fat content?

Bottom round roast offers a good balance between leanness and tenderness for slow cooking. It contains approximately 40% less fat than chuck roast while still becoming tender with prolonged cooking. Trim visible fat before cooking for further reduction.

How do I adjust this recipe for a smaller household of 1-2 people?

Halve all ingredients and use a smaller (2-3 quart) crockpot for best results. The cooking time remains the same, but portion and freeze individual servings immediately after cooking for convenient future meals.

Crockpot Beef and Noodles For The Ultimate Comfort Dinner

Description

Cozy up with this easy Crockpot Beef and Noodles recipe—tender beef, rich gravy, and hearty noodles make the perfect slow-cooked comfort dinner.

Ingredients

Scale

2 lbs beef chuck roast, cubed
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups low-sodium beef broth
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
8 oz egg noodles
2 tbsp cornstarch
1/4 cup cold water
1/2 cup sour cream
Salt and pepper to taste
2 tbsp fresh parsley, chopped

Instructions

Season beef cubes with salt and pepper. Optionally brown in skillet with oil for 10 minutes.
Layer beef, onions, and garlic in crockpot. Add broth, Worcestershire sauce, and tomato paste; stir gently.
Sprinkle thyme, rosemary, and add bay leaves. Cover and cook on LOW 7-8 hours or HIGH 4-5 hours until beef is tender.
Boil egg noodles 1-2 minutes less than package instructions; drain without rinsing.
Mix cornstarch and cold water; remove bay leaves from crockpot. Stir in slurry and increase heat to HIGH until sauce thickens (5-10 minutes).
Fold in noodles; cook 10-15 minutes until noodles are tender but firm. Turn off heat and stir in sour cream.
Let rest 5 minutes; garnish with parsley and serve.

Notes

Avoid overcrowding crockpot for even cooking.
Use chuck roast for best tenderness; bottom round for leaner option.
Add noodles late to prevent mushiness.
Store beef and noodles separately when freezing.
Adjust recipe for smaller portions or Instant Pot cooking as needed.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner, Comfort Food
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 475 kcal
Sugar: 3g
Sodium: 620mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 32g
Fiber: 2g
Protein: 38g
Cholesterol: 145mg

Keywords: Crockpot Beef and Noodles, slow cooker beef recipe, beef and noodles crockpot, comfort food, easy beef dinner