Slow Cooker Beef Noodle Stew with Herbs
Tender braised beef with root vegetables, tomatoes, and egg noodles in a savory broth infused with thyme, marjoram, and basil. This comfort-food classic cooks hands-off for hours, making it ideal for weeknight dinners or meal prep. The cornstarch slurry thickens the stew just before adding noodles, creating a cohesive dish that's hearty enough for cold weather but light enough for casual family meals. This version balances herbaceous depth with straightforward slow-cooker convenience.
Ingredients
- 2 lbs beef stew meat, cut into chunks
- 3 cups beef broth
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and diced
- 1 ½ cups celery, sliced
- 2 15 ounce cans diced tomatoes, undrained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon thyme, dried
- ½ teaspoon marjoram, driedItalian seasoning1 tablespoon totalherb blend
convenient substitute
- ½ teaspoon basil, dried
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoon cornstarch
- ¼ cup water, cold
- 8 ounces wide egg noodles
Instructions
- 1
Combine beef, broth, onion, garlic, carrots, celery, tomatoes with their juice, Worcestershire sauce, thyme, marjoram, basil, salt, and pepper in slow cooker.
- 2
Cover and cook on low for 6 to 7 hours.
- 3
Mix cornstarch with cold water until smooth and stir into slow cooker. Cover and cook on high for 10 minutes.
- 4
Meanwhile, cook egg noodles according to package directions and drain.
- 5
Stir noodles into slow cooker and cook on high for 10 minutes.
- 6
Stir and serve. Add liquid if needed.
Tips
Cut beef into uniform chunks so pieces cook at the same rate. Browning them first adds depth but isn't required for slow cooker versions.
Use fresh thyme sprigs if available; add them whole for easier removal, or use 1 teaspoon dried as written.
The cornstarch slurry works best when stirred in at the end. Add it slowly while stirring to avoid lumps.
Good to Know
Cover and refrigerate for up to 4 days. Freeze in airtight containers for up to 3 months; thaw overnight before reheating on stovetop over medium heat.
Prepare ingredient mise en place the night before. Assemble slow cooker up to 12 hours ahead; cook from cold or room temperature.
Ladle into bowls. Pair with crusty bread, oyster crackers, or a simple green salad. Garnish with fresh parsley if desired.
Common Mistakes
Do not skip the cornstarch slurry or the stew will be too thin and soupy.
Do not cook noodles separately until slow cooker phase is complete; they will become mushy.
Do not exceed 7 hours on low or beef may become stringy and tough.
Substitutions
FAQ
Can I use a different cut of beef?
Yes. Chuck roast, brisket, or short ribs work well. Ensure pieces are 1.5 to 2 inches for even cooking. Fattier cuts add richness; leaner cuts cook faster.
What if I forgot to cook noodles separately?
Add uncooked noodles directly to the slow cooker with the cornstarch slurry. Extend high-heat cooking to 15-20 minutes, stirring halfway through. Monitor doneness carefully.
How long does this keep, and can I freeze it?
Refrigerate covered for up to 4 days. Freeze in airtight containers up to 3 months. Thaw overnight and reheat gently on stovetop. Noodles may soften further upon reheating.