Description
This slow cooker creamy beef noodle soup is hearty, comforting, and easy to make! A cozy set-it-and-forget-it recipe perfect for busy days.
Ingredients
Units
Scale
- 2 pounds beef stew meat
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 2 large carrots, peeled and diced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 beef bouillon cube
- 12 ounces wide egg noodles
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Season the stew meat with the salt, pepper, and garlic powder.
- Heat the oil in a large skillet over medium-high heat.
- Sear the beef for 2–3 minutes until browned on all sides. It does not need to cook through.
- Transfer the beef to a 6- or 7-quart slow cooker.
- Add the onions, celery, carrots and garlic to the slow cooker.
- Pour in the beef broth and Worcestershire sauce.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork tender.
- About 30 minutes before serving, cook the egg noodles according to the package directions until just al dente. Drain well.
- Whisk the softened cream cheese and sour cream until smooth and add to soup.
- Stir in the heavy cream until smooth.
- Cover and cook for another 10–15 minutes, until slightly thickened.
- Fold in the cooked egg noodles.
- Top with parsley and serve immediately.
- Prep Time: 20
- Cook Time: 4-8 hours (4-5 on high, 7-8 on low)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American