Why Make This Dish? This is the simple, hearty, comforting meal that comes together with almost no effort. Three ingredients, a slow cooker, and a few minutes of prep give you tender beef, rich gravy, and perfectly cooked noodles—all in one pot. There is no browning, no chopping (if you use pre-cut stew meat), and almost no cleanup. It is the kind of dinner that tastes like you simmered it all day, but it is ready when you walk in the door. Perfect for busy weeknights, game day, or any time you need a warm hug in a bowl.
Ingredients
Two pounds beef stew meat (cut into one-inch cubes), one can (10.5 ounces) condensed cream of mushroom soup, one packet (1 ounce) dry onion soup mix, and two cups beef broth. For the noodles: eight ounces wide egg noodles (cooked separately). Optional garnish: fresh parsley or black pepper.
Equipment Needed
A slow cooker (four to six quarts or larger), a large pot for cooking the noodles, a colander, a whisk or fork, a small bowl or measuring cup, a large spoon or spatula, and a meat thermometer (optional).
Method
Place the beef stew meat in the bottom of the slow cooker.
In a small bowl or measuring cup, whisk together the cream of mushroom soup, dry onion soup mix, and beef broth until smooth. The mixture will be thick but pourable.
Pour the soup mixture over the beef. Stir to coat the meat evenly.
Cover the slow cooker with the lid. Cook on LOW for seven to eight hours or on HIGH for four to five hours. The beef is done when it is fork-tender and easily pulls apart. An internal temperature should be at least 71°C (160°F), but the connective tissue in stew meat needs longer to break down—aim for very tender.
About fifteen minutes before the beef is done, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain well.
When the beef is tender, taste the gravy and adjust seasoning if needed. The onion soup mix is salty, so you probably will not need extra salt. Add a pinch of black pepper if desired.
To serve, place a portion of cooked noodles in a bowl. Ladle the beef and gravy over the noodles. Garnish with fresh parsley.
Storage
Refrigerate leftover beef and gravy in an airtight container for up to four days. Store cooked noodles separately to prevent them from becoming mushy. Reheat the beef and gravy on the stovetop or in the microwave, then cook fresh noodles or reheat leftover noodles in boiling water for thirty seconds. Freeze the beef and gravy for up to three months. Thaw overnight in the refrigerator before reheating. Do not freeze the noodles.
Variations
For a mushroom lovers version, add one cup of sliced cremini mushrooms along with the beef. For a red wine version, replace half the beef broth with dry red wine (such as Merlot or Cabernet). For a garlic version, add four cloves of minced garlic to the slow cooker. For a vegetable version, add chopped carrots, celery, and onion along with the beef. For a low-carb version, serve the beef and gravy over zucchini noodles or cauliflower mash instead of egg noodles. For an Instant Pot version, cook on HIGH pressure for thirty five minutes with a natural release of fifteen minutes. Cook the noodles separately on the stovetop. For a one-pot version (noodles cooked in the slow cooker), add eight ounces of uncooked egg noodles during the last thirty minutes of cooking, along with an extra cup of beef broth. Stir well and cook on HIGH until the noodles are tender.
Serving Suggestions
Serve with crusty bread for dipping into the gravy. Pair with a simple green salad dressed in vinaigrette. Add a side of roasted green beans or steamed broccoli. Top with fresh parsley and a crack of black pepper. Serve over mashed potatoes instead of noodles for a different twist. Sprinkle with grated Parmesan cheese.
Tips for Best Results
Use beef stew meat labeled for slow cooking. These cuts come from the chuck or round and have enough connective tissue to become tender over long, slow cooking. Avoid pre-cut “stew meat” that looks very lean—it may come from the round and can become dry. Better yet, buy a chuck roast and cut it into cubes yourself.
Do not add extra salt until the end. The dry onion soup mix and cream of mushroom soup are both very salty. Taste the finished gravy before adding any additional salt. You probably will not need any.
Do not lift the lid during cooking. Each time you lift the lid, heat escapes and adds fifteen to twenty minutes of cooking time. Trust the process and let the slow cooker do its job.
Cook the noodles separately. Cooking the noodles directly in the slow cooker can be done, but it is risky—noodles can become mushy and overcooked quickly. Cooking them separately ensures perfect texture every time. If you must cook them in the slow cooker, add them during the last thirty minutes and watch carefully.
Skim excess fat before serving. Beef stew meat releases fat as it cooks. If you see a visible layer of fat on top of the gravy, spoon it off or use a fat separator before serving. This keeps the dish from being greasy.
Thicken the gravy if desired. The natural gravy from the slow cooker is delicious but relatively thin. If you prefer a thicker gravy, remove the beef and whisk a slurry of one tablespoon cornstarch mixed with two tablespoons cold water into the liquid. Cook on HIGH for fifteen minutes until thickened, then return the beef.
Use wide egg noodles for the best texture. Egg noodles are traditional for beef stew noodles—they are sturdy enough to hold up to the gravy and have a satisfying chew. Pappardelle or thick ribbons also work well. Avoid thin noodles like angel hair, which will become mushy.
Make it a full meal in one bowl. Add a cup of frozen peas and carrots during the last thirty minutes of cooking. They will thaw and cook perfectly, adding color, nutrition, and flavor without any extra work.
Save the leftovers for lunch. The beef and gravy are even better the next day. Pack them in a thermos with cooked noodles on the side, or reheat at work and pour over rice or bread. The gravy also makes an amazing base for a quick soup—just add more broth and some vegetables.
Serve with a bright, acidic garnish. The rich, savory gravy benefits from a little brightness. A sprinkle of fresh parsley, a squeeze of lemon, or a dash of red wine vinegar just before serving lifts the whole dish. A dollop of sour cream or Greek yogurt also works beautifully.