Crockpot Beef and Noodles

Comfort food holds a special place in our culinary culture, serving not just to nourish our bodies but also to warm our souls. It evokes memories of family gatherings, cozy evenings, and the delightful aromas that fill our homes when we prepare our favorite dishes. Among the myriad of comfort foods, savory slow-cooked meals stand out, especially during colder months when we seek warmth and comfort. One dish that epitomizes this sentiment is Savory Slow-Cooked Beef and Noodles.

Indulge in the warmth of Savory Slow-Cooked Beef and Noodles, the ultimate comfort food for chilly days. This recipe brings tender beef chuck roast together with hearty egg noodles, fresh vegetables, and aromatic herbs, simmered in a rich broth that soothes the soul. Perfect for family gatherings or cozy evenings, this dish is easy to prepare and allows flavors to meld beautifully over time. Experience the joy of cooking and share a meal that makes lasting memories.

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Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes

1 large onion, diced

2 carrots, sliced into rounds

2 stalks celery, diced

4 cloves garlic, minced

2 cups beef broth

1 cup water

1 tablespoon Worcestershire sauce

2 teaspoons dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

1 tablespoon olive oil

8 ounces egg noodles

1 cup frozen peas (optional)

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Beef: Season the beef cubes generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Transfer the beef to the crockpot when done.

Sauté the Vegetables: In the same skillet, add the onion, carrots, celery, and garlic. Sauté for about 3-5 minutes until the onions are translucent. Add this mixture to the crockpot.

Add Liquids and Herbs: Pour in the beef broth, water, and Worcestershire sauce. Add the dried thyme, rosemary, and bay leaves. Stir everything gently to combine.

Cook in the Crockpot: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.

Cook the Noodles: About 30 minutes before serving, cook the egg noodles according to package instructions until al dente. Drain and set aside.

Combine and Finish: Remove the bay leaves from the crockpot. If desired, stir in the frozen peas for the last 5 minutes of cooking. Then, gently fold in the cooked egg noodles until well coated with the beef and sauce.

Serve: Ladle the beef and noodles into bowls, garnish with fresh parsley, and enjoy your hearty meal!

Prep Time, Total Time, Servings: 20 minutes | 8 hours 20 minutes | 6 servings