Slow Cooker Beef and Noodles

This slow cooker beef and noodles is a bold, savoury crock pot beef noodles recipe made with tender chuck steak, carrots and a deeply flavoured soy-based broth. It’s a true “set and forget” dinner that works beautifully for weekly meal prep or freezer prep.

note - ingredients can be approximate

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Prep Time 20

Cook Time 4

Total Time 4 20

Course comfort food, dinner, Main Course

Cuisine American, Asian, Fusion

Servings servings

Calories 576 kcal

Equipment

slow cooker

Ingredients

3 onions
4 cloves garlic
8 carrots
1.2 kg (2 ⅔ lb) chuck steak, subs note 1
1 L (4 cups) stock, beef or chicken
½ cup soy sauce
¼ cup kecap manis, subs note 2
2 teaspoon ginger, fresh preferred
2 teaspoon chilli paste, subs note 3
375 g (13 oz) noodles, long life, see note 4
1 lemon juice, subs note 5

Instructions

Preparing

Dice 4 cloves garlic and 1 onion, quarter the other 2 onions.
Slice: 8 carrots
Dice: 1.2 kg (2 ⅔ lb) chuck steak

Cooking

If your slow cooker has a sauté/sear function add a drizzle of oil and sear the onion and garlic for 3–4 minutes until softened and fragrant.
If your slow cooker doesn’t have this function, do this step in a heavy-based pan on the stovetop.
Add the chuck steak and sear each side for about 30 seconds.
If using a pan, make to do it in batches so it browns and not steams then transfer to the slow cooker with the onion and garlic.
Add carrots, quartered onions, 1 L (4 cups) stock, ½ cup soy sauce, ¼ cup kecap manis, 2 tsp ginger and 2 tsp chilli paste to the slow cooker. Stir well to combine.
Cook on low for 6–8 hours or high for 4 hours, until the beef is tender and easily pulls apart.
In the final 30 minutes, add 375 g (13 oz) noodles directly into the slow cooker, ensuring they are fully submerged in the liquid.
If you’ve used a leaner beef cut and there isn’t enough liquid, add a little extra stock so the noodles soften properly.
Taste and adjust seasoning (salt, soy or chilli) before serving. Add 1 lemon juice.
Note, the sauce will thicken as it cools so leave the lid off for approx. 20 minutes to allow it to thicken.

Video

Notes

Note 1 - Chuck steak

You can use blade or gravy beef, but avoid rump as it can dry out.

Note 2 - Kecap Manis

Substitute with equal parts soy sauce and brown sugar/honey/molasses.

Note 3 - Chilli paste

Substitute with fresh chilli or chilli flakes - you'll need less though so make sure you taste and adjust.

Note 4 - Noodles

Long life noodles (similar to what you get for "2 minute noodles" are recommended as they tend to hold their shape better when used for a meal prep. You could use fresh noodles, but they will go mushy after about day ⅔ with all the liquid.

Note 5 - Lemon

Substitute with 1-2 tablespoon white vinegar - taste and adjust, it should make it a bit more vibrant.

Storing

Cool completely at room temperature before sealing, then refrigerate airtight for up to 4 days to prevent condensation and keep noodles firm.

Reheating

Microwave with a splash of stock, warm for 60–90 seconds before stirring to prevent noodles from breaking, then stir gently to finish heating.

Freezing

Freeze beef alone for best texture or freeze complete portions airtight for up to 3 months; defrost overnight and reheat gently, noting noodles may be slightly softer but remain intact (if using long-life).

Nutrition

Calories: 576kcalCarbohydrates: 52gProtein: 38gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 102mgSodium: 2146mgPotassium: 816mgFiber: 5gSugar: 16gVitamin A: 10481IUVitamin C: 9mgCalcium: 57mgIron: 4mg

Keyword beef, noodles, savory, slow cooker

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