Slow Cooker Beef and Noodles is a hearty crockpot dinner perfect for busy weeknights. This easy comfort food recipe is a classic family meal everyone loves.
Slow cooker meals are the best. There’s just something so satisfying about putting all your ingredients in early in the day and letting it works its magic. The smell of delicious food that fills the house makes you even more hungry for dinner.
Beef and Noodles in the Crockpot is one of those cozy dinners that have stood the test of time. I remember my mom making this meal when I was a young girl. I’ve been making it for a long time and it’s a hit in my home, too.
It’s said to be a classic Midwestern dish though we eat it up here in Canada, too. If you haven’t tried it yet, get that slow cooker out and get cookin’!
Why You’ll Love This Beef and Noodles
- Easy family dinner that everyone enjoys
- Dinner is ready soon after you get home from work
- Minimal prep time
- Incredible home-cooked taste
- Hearty and filling
- Easy to find ingredients
- One-pot with little clean-up required
Ingredients for Slow Cooker Beef and Noodles
- Stew beef
- Packet ranch seasoning – Try my homemade ranch seasoning.
- Envelope brown gravy mix
- Cream of mushroom soup
- Egg noodles
How to Make Best Beef and Noodles
- Step One: Add stew beef to a 6-quart slow cooker.
- Step Two: Sprinkle the ranch packet and gravy packet on top of the beef.
- Step Three: Add the can of cream of mushroom soup and stir to combine.
- Step Four: Stir in the water.
- Step Five: Cover and cook on low for 6 to 8 hours OR 4 to 6 hours on high.
- Step Six: An hour before the end of the cooking time, add the egg noodles and stir, making sure to cover all the egg noodles in the sauce. Cover and continue to cook for the remaining hour.
Kitchen Equipment Needed
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What to Serve with Crockpot Beef and Noodles
- Twice Baked Potato Casserole
- Party Potatoes
- Cheesy Corn Casserole
- Sauerkraut Salad
- Cheesy Garlic Biscuits
- Substitute beef brisket cut into cubes for the stew beef
- Try cut up pork shoulder roast instead of the stew beef
- Use homemade ranch seasoning if you have some hand
- Try another cream soup like cream of celery or cream of chicken
- Try Amish egg noodles instead of regular egg noodles if you can find them
Best Way to Store Slow Cooker Beef and Noodles
If you have any leftover beef and noodles, you can store them in the fridge in an airtight container for up to 3 days.
Can I Freeze?
Yes, you can freeze beef and noodles. Once the recipe is cooled, place in freezer safe bags or containers and store in the freezer for up to 3 months.
How to Reheat
You can reheat in the microwave for a couple minutes. Make sure to stir it well and check for hot spots.
You can also reheat this recipe in the oven. Place the leftovers in an oven safe baking dish covered in aluminum foil and bake at 350F for 15 to 20 minutes.
Why do the Noodles Go in Last?
I place the uncooked noodles in towards the end of cooking time so that they will keep their shape and not turn into mush.
What is Stew Beef?
Stew beef is typically very affordable compared to other kinds of meat. It comes from the chuck (front shoulder). It’s pretty tough making it the perfect beef to use in a slow cooker recipe like this one. It’s supposed to be cooked low and slow to give the most incredible beefy flavor to your dishes.
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- Taco Casserole
- Slow Cooker Beef Stroganoff
- Mexican Spaghetti
- Impossible Cheeseburger Pie
- Slow Cooker Mississippi Beef Stew
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 2 pounds stew beef
- 1 (1oz) packet ranch seasoning
- 1 (0.87oz/25g) envelope brown gravy mix
- 1 (10.5oz/284ml) can cream of mushroom soup
- 3 cups water
- 1 pound egg noodles, uncooked
- Add stew beef to a 6-quart slow cooker.
- Sprinkle the ranch packet and gravy packet on top of the beef.
- Add the can of cream of mushroom soup and stir to combine.
- Stir in the water.
- Cover and cook on low for 6 to 8 hours OR 4 to 6 hours on high.
- An hour before the end of the cooking time, add the egg noodles and stir, making sure to cover all the egg noodles in the sauce. Cover and continue to cook for the remaining hour.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 490Total Fat: 16gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 176mgSodium: 1055mgCarbohydrates: 30gFiber: 2gSugar: 4gProtein: 56g