Slow Cooker Beef and Noodles with Mushroom Gravy
This hearty slow cooker meal combines tender chunks of beef with wide egg noodles in a rich, savory mushroom gravy. The beef is seasoned with a blend of herbs and spices, then slow-cooked in beef broth and cream of mushroom soup until fork-tender. Perfect for busy weeknights or cold weather comfort food, this one-pot dish requires minimal prep but delivers maximum flavor. The noodles are cooked separately and stirred in at the end to maintain their texture.
Ingredients
- 1 ½ teaspoons coarse kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground pepper
- 2 pounds beef stew meat or beef roast, cut into chunks
- 4 cups low sodium beef broth
- 10 ½ ounces cream of mushroom soup, canned or homemade
- 2 tablespoons Worcestershire sauce
- 16 ounces dry extra wide egg noodles
Instructions
- 1
Mix together the salt, basil, parsley, onion powder, garlic powder and pepper
- 2
Add the beef to the pot of the slow cooker and sprinkle with the spice mixture, tossing to combine
- 3
Add the beef broth, cream of mushroom soup and Worcestershire sauce, giving it a few quick stirs to combine
- 4
Cover and cook on low for 6-8 hours or high for 3-4 hours or until beef is tender
- 5
About 30 minutes before beef is done cooking, cook noodles according to package directions
- 6
Drain the noodles and stir into beef mixture
Tips
Cut beef into uniform chunks for even cooking and tender results
Don't overcook the noodles as they'll continue to soften in the hot beef mixture
Let the dish rest for 5 minutes after stirring in noodles to allow flavors to meld
Good to Know
Refrigerate leftovers up to 3 days. Noodles may absorb liquid, add broth when reheating.
Prepare seasoning mix and cut beef up to 1 day ahead. Cook noodles fresh for best texture.
Serve hot with crusty bread or dinner rolls. Garnish with fresh parsley if desired.
Common Mistakes
Cook noodles separately to avoid mushy texture from overcooking in slow cooker
Don't lift the lid frequently during cooking to maintain consistent temperature
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I cook the noodles directly in the slow cooker?
While possible, cooking noodles separately prevents them from becoming mushy and absorbing too much liquid from the stew.
What if I don't have cream of mushroom soup?
You can substitute with cream of celery soup, or make a quick roux with butter, flour, and beef broth for similar thickness.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. The noodles will absorb more liquid, so add extra broth when reheating.