Name: Beef Stew and Noodles Crock Pot
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 6
Ingredients: 2 pounds beef chuck, cut into 1-inch cubes; 1 tablespoon olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 large carrots, peeled and sliced into 1/2-inch pieces; 3 celery stalks, sliced; 3 medium potatoes, peeled and diced into 1-inch cubes; 4 cups beef broth; 1 cup red wine; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; Salt, to taste; Black pepper, to taste; 8 ounces wide egg noodles; 2 tablespoons all-purpose flour; 2 tablespoons cold water; 2 tablespoons fresh parsley, chopped (for garnish)

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There’s something about a slow-cooked beef stew that feels like wrapping yourself in a warm blanket after a chilly day. This Beef Stew and Noodles Crock Pot recipe captures that exact feeling — rich, hearty, and just a little bit indulgent. The aroma alone, as it simmers away for hours, can pull you right into the kitchen even before dinner is served.

Last week, I tossed everything into the crock pot just before heading out. I was juggling too many things, distracted by a text and the dog barking outside, so I wasn’t sure if I’d even remember to check on it. But when I finally sat down that evening and spooned the stew over a bed of soft egg noodles, the taste was exactly what I needed. The beef fell apart tenderly, the veggies soaked up all those deep flavors, and the noodles somehow made the whole thing feel like home. It wasn’t perfect — I might have let it cook a bit longer than planned — but that only made it more comforting.

Why You’ll Love It

The flavors develop slowly, giving you a rich and satisfying taste that’s worth the wait.
It’s simple — and that’s kind of the point. Minimal fuss, maximum comfort.
Cook it in the crock pot and come home to a meal that’s ready to enjoy, no last-minute rush.
The egg noodles add a soft, inviting texture that pairs beautifully with the thickened stew.
Keep in mind, it takes time, so plan ahead or use it as an excuse to relax while it cooks.

Even if you’re new to slow cooking, this recipe is forgiving. The crock pot does the heavy lifting, so you don’t have to hover. Just be sure to stir in the thickener near the end to get that perfect stew consistency.

Beef Stew and Noodles Crock Pot

Close-up of beef stew and noodles in a crock pot with bright lighting and minimal background.

Print Recipe

A hearty and comforting beef stew slow-cooked to perfection with tender vegetables and served over soft egg noodles. Perfect for an easy and satisfying meal.

Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes
Yield: 6

Ingredients

Scale

2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 large carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced
3 medium potatoes, peeled and diced into 1-inch cubes
4 cups beef broth
1 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
8 ounces wide egg noodles
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the crock pot.
In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add sautéed onion and garlic to the crock pot.
Add carrots, celery, and potatoes to the crock pot.
Pour beef broth and red wine into the crock pot.
Stir in tomato paste, dried thyme, dried rosemary, and bay leaves.
Season with salt and black pepper to taste.
Cover and cook on low for 7 hours or until beef is tender and vegetables are cooked through.
About 30 minutes before serving, cook egg noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together all-purpose flour and cold water until smooth to create a slurry.
Remove bay leaves from the stew. Stir the flour slurry into the crock pot to thicken the stew.
Cover and cook on high for an additional 15-20 minutes until the stew thickens.
Serve the beef stew over the cooked egg noodles.
Garnish with chopped fresh parsley before serving.

Kitchen Notes

You don’t need any fancy equipment — just a reliable crock pot and something to brown the beef on the stove first. Serving this stew over noodles feels like a little celebration after a long day. Sometimes, I’ve swapped the egg noodles for mashed potatoes or even rice when I was out of noodles, and it still turned out comforting in its own way. If you’re feeling adventurous, adding a splash of balsamic vinegar at the end can brighten the flavors, but I haven’t tested that one thoroughly. For a veggie twist, tossing in some mushrooms or parsnips can add depth, though I usually stick to the classic mix.

FAQ

Can I skip browning the beef? You can, but browning adds flavor, so it’s worth the extra step if you have time.

How do I store leftovers? Keep the stew and noodles separate in airtight containers to avoid soggy noodles. Refrigerate for up to three days.

Can I freeze this? Yes, but again, freeze the stew and noodles separately. Thaw overnight before reheating gently.

What if I forget to add the thickener? It’ll still taste great but be a bit thinner. You can always stir in a slurry later and cook a little longer.

So next time you want a meal that practically makes itself and welcomes you home with rich, cozy flavors, this Beef Stew and Noodles Crock Pot is a solid go-to. Give yourself the time to let it simmer and settle in — your taste buds will thank you.