Slow Cooker Beef and NoodlesCheap. Easy. Delicious.


No, those aren’t adjectives I use to describe myself (most of the time), those are three things I am looking for in a recipe. First of all, we’re on a budget (hence the title of this blog), so I can’t afford expensive meals. Second, it has to be easy, because if it’s not it just won’t happen. I am not exactly a gourmet chef like my bloggy bestie Heather. I need something I can’t mess up. Lastly, it has to taste good. It must pass not only my taste test, but that of the world’s pickiest eater (the Husband) and his Offspring (who prefer to eat bread and butter for every meal). Believe it or not, it can be hard to find recipes that fit all three of these criteria.


What Works For Us?


This very easy and tasty Beef and Noodles recipe has been a home run for us. It’s actually my own recipe (gasp!), a modified version of the Beef and Noodles my mom made when I was a kid. It pleases my husband (although he mixes it up with his bread and mashed potatoes into some kind of weird blob that grosses me out), and my kids will usually at least eat the noodles – they’re two and three so I will take what I can get. This is a great recipe to have simmering in the slow cooker with timer on a chilly fall day. I hope your family enjoys it as much as mine does.


Slow Cooker Beef and Noodles



1 pound Stew Beef (usually around $4 at our local grocery store)

8 oz. Egg Noodles (we like Das Dutchman Essenhaus Wide Homestyle Noodles, which are about $3.50 for 12 oz.)

1-2 Carrots, sliced* (optional: my husband hates 90% of all vegetables, so I leave the carrots out)

1 Bay Leaf

Salt and Pepper




Slice your stew beef into smaller chunks, if needed. The beef we buy tends to come in rather large chunks, so I cut them down to an easier to eat size.

Place your stew beef in the bottom of your crock pot. Season with salt and pepper to your liking.

Add just enough water to completely cover your stew beef. I wish I could tell you how much. I can’t. I just pour in water until the beef is covered.

Add your sliced carrots (if that’s how you roll).

Break your bay leaf in half and drop it in the water.

Cook on low for six hours.

After six hours, add your noodles to the water. Keep an eye on them, and when they’ve reached your desired tenderness, you are ready to go.

Time to enjoy! This meal goes great with rolls and mashed potatoes. Confession: we use instant. Don’t judge.