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Slow Cooker Beef, Tomatoes, and Noodles
Prep time: 15 mins | Cook time: 6–8 hours (Low) or 4 hours (High) | Servings: 6
Ingredients
1.5\text{ to }2\text{ lbs} beef stew meat (or chuck roast, cut into 1-inch cubes)
2 cans (14.5\text{ oz} each) stewed tomatoes (with their juices)
1 can (15\text{ oz}) tomato sauce (or 2\text{ tbsp} tomato paste + 1\text{ cup} beef broth for a deeper gravy)
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tsp dried Italian seasoning (or a mix of dried basil and oregano)
1 tsp salt
1/2 tsp freshly cracked black pepper
1 bag (12\text{ to }16\text{ oz}) wide egg noodles (Kluski or homestyle egg noodles hold up best!)
For serving: Fresh chopped parsley
Step-by-Step Instructions
1. Sear the Beef (Optional but recommended)
For the deepest flavor, heat a splash of oil in a skillet over medium-high heat.
Pat the beef dry, season it lightly with a pinch of salt and pepper, and sear the cubes for about 2–3 minutes until a nice brown crust forms. (If you’re in a rush, you can skip this and throw the raw beef straight into the crockpot!)
2. Set the Slow Cooker
Transfer the browned beef into the slow cooker.
Add the chopped onion, minced garlic, both cans of stewed tomatoes (break them up slightly with a spoon if the pieces are too large), tomato sauce, Italian seasoning, salt, and pepper.
Stir everything together until well combined.
3. Low and Slow
Cover and cook on LOW for 7 to 8 hours (or on HIGH for 4 hours), until the beef is incredibly tender and easily pulls apart with a fork.
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4. Cook the Noodles
The Traditional Way (Best texture): About 20 minutes before serving, boil the egg noodles in a separate pot of salted water according to the package instructions until al dente. Drain well, then gently fold the hot noodles straight into the slow cooker pot so they can absorb the tomato broth for 5 minutes before serving.
The One-Pot Way: Alternatively, you can stir the uncooked egg noodles directly into the slow cooker liquid during the last 20–30 minutes of cooking on High, though you may need to add an extra 1/2 cup of beef broth or water to make sure there’s enough liquid for them to expand.
5. Finish and Serve
Ladle the thick, steaming noodles and beef into deep bowls.
Garnish with a generous sprinkle of fresh chopped parsley and extra cracked black pepper.
💡 Variations to Try
Make it Italian-Style: Stir in a spoonful of grated Parmesan cheese right at the end and add a pinch of red pepper flakes for heat.
Cabbage Twist: Many old-school versions of this recipe throw a few cups of chopped green cabbage into the slow cooker alongside the tomatoes—it melts right into the sauce and pairs perfectly with the beef.
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