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–+ servings

Easy Slow Cooker Beef Gravy and Egg Noodles Recipe

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This easy beef gravy and egg noodles recipe is the ultimate comfort food. Quick, savory, and perfect for a cozy weeknight dinner!
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Servings: 1
Course: Dinner, lunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2-2 1/2 lbs beef chuck roast or stew meat 900g–1.1kg, cut into 1 1/2 inch cubes
  • 1 tbsp olive oil for browning, optional but recommended
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 can condensed cream of mushroom soup 10.5 oz
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 8 oz wide egg noodles 225g, uncooked
  • 1/4 cup all-purpose flour + 1/4 cup water slurry, optional for thicker gravy
  • Salt to taste
  • 1/2 cup frozen peas or carrots optional, added last 30 min

Method
 

  1. Heat oil in a skillet over medium-high heat, sear the beef on all sides until browned, and transfer it to the slow cooker, or skip this step if short on time.
  2. Stir the onion and garlic into the slow cooker.
  3. Pour in the beef broth, cream of mushroom soup, Worcestershire sauce, thyme, pepper, and bay leaf, then stir to combine.
  4. Cover and cook on low for 7–8 hours or high for 4–5 hours until the beef is fork-tender.
  5. Stir in the uncooked egg noodles approximately 30 minutes before serving, then cover and continue cooking until the noodles are tender.
  6. Mix flour and water into a slurry and stir it into the stew during the last 20 minutes of cooking for a thicker gravy if desired.
  7. Discard the bay leaf, stir in peas or carrots if using, and season with salt to taste.

Notes

Searing Technique: I always try to sear the beef in a hot skillet before it goes into the slow cooker because those browned bits add a deep, caramelized flavor that you just can't