Description
A hearty and easy recipe for Crockpot Beef and Noodles, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 8 ounces egg noodles
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the beef pieces and brown on all sides, about 5-7 minutes. Transfer the browned beef to the crockpot.
- In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened. Transfer to the crockpot.
- Pour the beef broth over the beef and onions in the crockpot. Stir in Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender.
- About 30 minutes before serving, add the egg noodles and frozen peas to the crockpot. Stir to combine and cover again. Cook until the noodles are tender.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a richer flavor, add a splash of red wine to the broth before cooking.
- You can substitute the egg noodles with whole wheat or gluten-free noodles for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg