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Slow Cooker Beef Mushroom Noodle Stew

Easy Home Cooking
This cozy Slow Cooker Beef Mushroom Noodle Stew is rich, hearty, and soul-warming—perfect for chilly nights. Tender beef, savory mushrooms, and soft egg noodles simmer in a flavorful broth for the ultimate one-pot family meal.
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Prep Time 25 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 55 minutes
Servings 6
Calories 430 kcal

Ingredients
  

For the Beef

  • 2 lbs beef chuck roast trimmed and cubed
  • ¼ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup vegetable oil

For the Base

  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 6 cups low-sodium beef broth
  • 8 oz mushrooms sliced
  • 2 tsp dried thyme
  • 12 oz wide egg noodles
  • 2 tsp dried parsley
  • Additional salt and pepper to taste

Instructions
 

  • Prep & Brown Beef: Pat beef dry. Toss in flour, salt, and pepper.
  • Heat oil in a skillet over medium-high heat and brown beef cubes in batches (3 minutes per side).
  • Transfer to slow cooker.
  • Build Base: In the same skillet, cook onion until golden (5–7 minutes), then add garlic and cook 1 more minute.
  • Transfer to slow cooker.
  • See full steps with tips & photos → https://wimpysdiner.net/slow-cooker-beef-mushroom-noodle-stew/

Notes

Beef Tip: Use well-marbled chuck roast for maximum tenderness after slow cooking.
Mushroom Swap: Cremini or baby bella mushrooms work great for added depth.
Noodle Texture: Stir once or twice during the last 30 minutes to prevent sticking.