Slow cooker beef and noodles with mushrooms is a perfect winter warmer and comfort food. It’s also a tasty, easy crockpot beef recipe which is nice during the fall. Actually, whatever the weather, this crockpot beef and egg noodle dinner using cream of mushroom soup is always great! If you like mushroom beef stew or stroganoff, you will LOVE this.
Slow Cooker Beef Noodle Casserole Ingredients
If you like mushroom beef stew or stroganoff, I just know you will love slow cooker beef and noodles with mushrooms. You will need beef stewing meat as the main ingredient, along with onion, garlic, thyme, Worcestershire sauce, bouillon, broth, mushroom soup, and egg noodles.
I like to use beef broth and beef bouillon to enrich the flavour. You can use others. The mushroom soup should be regular, not condensed. If you’re using condensed then make it up to 20 ounces adding as much water as the can specifies.
This is a great recipe for using stewing beef. This is much cheaper than a filet mignon of course, but slow cooking in liquid is just perfect for stewing beef. It is going to come out really tender and delicious.
How to Make an Easy Crockpot Beef Recipe
It’s so simple to make crockpot beef and egg noodle dinner. After adding the beef to the crockpot, add salt, pepper, garlic, thyme, and bouillon powder on top.
Now mix the soup and broth with the Worcestershire sauce then pour this over the beef. Cook for 7 or 8 hours on low or 4 to 5 hours on high.
About 20 minutes before the slow cooker beef noodle casserole is done, you can cook the noodles then divide them between serving dishes and ladle some of the stew on top. Alternatively you can stir the beef mixture with the noodles.
Perhaps you’re wondering whether you can cook the noodles in the crockpot with the other ingredients. You can but they can go from cooked to mush really fast, which is why I prefer to make them separately.
Any leftovers will be fine for up to 5 days in the refrigerator or in the freezer for up to 3 months. You can thaw it overnight and warm it back up in a pan on the stove.
How to Serve Slow Cooker Beef and Noodles with Mushrooms
This tasty recipe using cream of mushroom soup is perfect if you like mushroom beef stew or stroganoff. Spoon it in warmed serving bowls. It’s a complete enough meal to serve just as it is. You might also like to have some crusty bread with it. If you want more vegetables you can add some halved button mushrooms to the crockpot and let them cook with the stew.
Easy Crockpot Beef Recipe Variations
You will find the slow cooker beef and noodles with mushrooms delicious as it is. But it’s always nice to know some variations. You can add anything from chopped celery or mushrooms to broccoli or squash to the stew.
Use flat or twisty noodles, as you prefer. If you want, you could even omit those altogether and instead serve the stew over mashed potatoes or white rice.
You can even swap the beef for pork or veal if you want. Vary the type of broth you use or even consider subbing celery or cheese soup for the mushroom soup. If you aren’t using a creamy type of soup, throw ½ cup of cream to the mix if you like.
The great thing is, if you like mushroom beef stew or stroganoff, you can make the recipe different every time. No need to head to the store if you have cheese soup instead of mushroom soup in the pantry. You can use any kind of noodles or pasta here, or even make potatoes or rice.
A crockpot beef and egg noodle dinner using cream of mushroom soup is a warming, hearty dinner. Considering leftovers keep for up to 5 days in the refrigerator, you can enjoy this for two or more meals this week. Another option is freezing the slow cooker beef noodle casserole in individual portions.
How Do You Know When It’s Done?
Your slow cooker beef and noodles with mushrooms is done when the beef is done, since that is the ingredient which takes the longest to cook. If you can pull the beef apart with a fork, it’s definitely ready!
Slow Cooker Beef and Noodles with Mushrooms Recipe
Slow Cooker Beef and Noodles with Mushrooms
- 2 Pounds stew beef cut into chunks
- 1 Teaspoon salt
- 1 Teaspoon pepper
- 1/2 Cup onion diced
- 1 Tablespoon garlic minced
- 1/2 Teaspoon thyme fresh sprig
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon beef bouillon Better Than Bouillon Beef flavor
- 2 Cans mushroom soup 10 ounce
- 2 Cups beef broth more if needed, low sodium
- 12 Ounce egg noodles dried extra wide
- 2 Teaspoon parsley minced
- Place the beef and onion in the crock pot and season with salt, pepper, garlic, thyme, and beef boullion.
- In a mixing bowl combine the Worcestershire sauce, soup, and broth.
- Pour over the meat and place the lid on the pan.
- Cook on high for 4 to 5 hours, or on low for 7 to 8 hours.
- 20 minutes before serving, cook the noodles according to package directions. NOTE: directions in notes for cooking pasta in the crockpot.
- Place the noodles on a serving dish and top with the meat and gravy.
- Sprinkle with parsley.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
You will find the whole family loves this slow cooker beef noodle casserole. This comfort food is rich, creamy, beef, and really satisfying. It doesn’t matter how cold it is outside. Slow cooker beef and noodles with mushrooms warms you up from the inside!