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This cozy beef and noodle stew has been my go-to for laid-back Sundays or when there's a crowd at home. Think melt-in-your-mouth slow-cooked beef, caramelized onions, and big swirls of hearty noodles—it tastes just like old-school comfort food. Plus, the slow cooker makes it super easy and hands-off.
The first time I made this on a chilly holiday, everyone immediately wanted seconds. Now it's a regular on our winter menu, and everyone looks forward to it the whole season.
Ingredients
- Beef roast about 900 g: grab a well-marbled piece from your butcher since that gives the best flavor; even marbling works best
- All-purpose flour: helps thicken the sauce when browning; use the finest flour you can get
- Salt and cracked black pepper: season the beef before anything else; go for fresh-ground for a bigger flavor punch
- Neutral oil: use something like canola or sunflower oil for browning; you don't want the oil to impact the taste
- Yellow onion: adds sweetness; when sautéed until golden, it deepens the dish
- Fresh garlic: brings extra depth; always better than pre-chopped stuff
- Beef stock: go for rich and homemade if you can; even a strong store-bought broth does the trick
- Mushrooms: add heartiness; firm and fresh are best for texture
- Dried thyme: gives it that cozy, earthy kick; make sure it's crumbled well
- Wide egg noodles: they turn the stew creamy; quality noodles really make a difference in how it feels
- Dried parsley: brings a pop of color and a little freshness; fresh parsley is even nicer if you have it
- More salt and pepper at the end: taste and tweak just before serving so every bite pops
Step-by-step guide
- Final check and rest:
- Taste everything one last time with salt and pepper, then let it sit covered for five to ten minutes. This helps all those flavors mellow together and the sauce thickens up.
- Add noodles and herbs:
- Pop the wide egg noodles and parsley into the bubbling stew half an hour before the end. Switch the slow cooker to low now, so the noodles cook gently without getting mushy.
- Low and slow:
- Let the slow cooker do its thing with the lid on for about four hours on high. It's done once you can pull the beef apart with a fork and it smells amazing in the kitchen.
- Everything into the slow cooker:
- Scrape all the onion and garlic bits into your slow cooker with the browned beef. Pour in the beef broth, then stir in the fresh mushrooms and thyme. Season lightly and give it a good mix.
- Sear the beef:
- Heat up the oil in a big heavy pot or skillet over medium-high. Brown the flour-coated beef in small batches, letting each side get a gorgeous crust, about two minutes per side. Drop the seared chunks straight into your slow cooker as you go.
- Build your flavor base:
- Keep that pan—they're loaded with flavor. Softly cook chopped onions in the leftover bits on medium until they're translucent and take on a rich gold color, five to seven minutes. Toss in minced garlic and let that sizzle for a minute more.
- Prepping the beef:
- Pat the beef dry with paper towels so it browns, not steams. Toss flour, salt, and pepper in a big bowl. Cube the beef, coat it with the flour mix, and make sure every piece's lightly covered.
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Good to know
- Gentle slow cooking keeps the beef juicy and tender
- Ultimate comfort meal—awesome for leftovers and chilly weather
- Makes ahead and reheats beautifully
- Perfect as a family meal, and guests always love it
My favorite part is always the crispy browned beef mixed with the soft noodles. When the table goes quiet and everyone’s digging in, you know it was worth the time. With kids around, these dinners end up being full of the best memories.
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Storage tips
Kept in the fridge with a tight lid, this stew stays good for three to four days. The noodles soak up even more flavor overnight. If you want to freeze extra portions, freeze just the beef and broth, not the noodles. Heat it back up, then toss in freshly boiled egg noodles for best texture.
Ingredient swaps
You can make this with veal or even turkey instead of beef if you want to shake it up. Any kind of mushroom works—brown or wild are great too. Don’t worry if you only have dried herbs; they’ll just change the flavor a little and still bring that homey touch.
Serving ideas
Thick slices of crusty sourdough bread work best with this, and don’t forget a bright green salad on the side. For something heartier, serve with crisp-tender green beans or roasted Brussels sprouts for some contrast and warmth.
Quick background
Hearty noodle dishes with slow-cooked beef are a big thing in southern Germany and Austria. They’re all about rustic style but super convenient. The British-inspired beef noodle stew has found its way into lots of family kitchens here too.
Recipe FAQs
- → How do you keep the beef super tender?
Browning the meat first and then slow cooking it makes it soft and full of flavor.
- → Can I swap in a different kind of meat?
You can use pork or lamb instead of beef. Just keep in mind, the slow-cook time might be a little different.
- → What sides go nicely with this?
Go for warm white bread, a garden salad, or something simple like steamed green beans.
- → How long can I keep the leftovers?
If you seal it well, it'll stay good in the fridge for three or four days. If you skip the noodles, you can freeze it for up to three months.
- → How do I stop the noodles from getting mushy?
Add the noodles right at the end. Let them cook just until they're still a little firm.