Can I use a different cut of beef?

Yes, beef stew meat works perfectly as well, but avoid leaner cuts like sirloin as they tend to dry out during the long cooking time.

How do I store the leftovers?

Store the soup and the cooked noodles in separate airtight containers in the refrigerator for up to three days.

Slow Cooker Beef Noodle Soup

Name: Slow Cooker Beef Noodle Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 lbs beef chuck roast, cut into 1-inch cubes; 1 tbsp olive oil; 1 large yellow onion, diced; 3 cloves garlic, minced; 3 large carrots, sliced into rounds; 2 stalks celery, sliced; 6 cups beef broth; 1 tsp dried thyme; 1 tsp salt; 0.5 tsp black pepper; 8 oz wide egg noodles; 2 tbsp fresh parsley, chopped

There is something about the smell of beef slowly simmering in broth that makes a house feel like a home. I started making this recipe years ago when I needed a dinner that would look after itself while I was busy with errands. Using a slow cooker transforms tougher cuts of meat into something you can cut with a spoon, and that is exactly what you get here.

I prefer using wide egg noodles for this soup because they hold up well in the broth without turning into mush. The trick I learned early on is to cook the noodles separately rather than dropping them into the slow cooker. If you add them to the pot too early, they soak up all your liquid and leave you with a thick, gummy stew instead of a clear, fragrant soup. By keeping them separate, everyone gets the right ratio of broth to noodles every time.

This recipe has become a staple for my family on rainy weekends. It keeps well in the fridge, and honestly, the leftovers are even better the next day once the spices have had more time to meld. I like to serve this with a side of crusty bread to soak up the last few drops of broth from the bowl.