Crock Pot Mississippi Beef and Noodles

 

A Hearty Dinner Recipe

I think slow cookers were made for comforting, hearty meals like this Crock Pot Mississippi Beef and Noodles. We really love that “Mississippi” combo of flavors and I have made so many variations. It was only a matter of time that I made a beef and noodles one. This is such a satisfying dinner and so simple to toss together!

Frequently Asked Questions:

What to serve with Crock Pot Mississippi Beef and Noodles

This is already a full meal if you ask me. I also like to serve this over Mashed Potatoes. I always like to try to add a vegetable to a meal like this. Maybe serve with some Butter Swim Biscuits, Crescent Rolls or Dinner Rolls and/or a salad.

Do I need to cut the beef stew meat up first?

If beef stew meat pieces are large, I would recommend cutting them up a bit before adding to the slow cooker. 

How do I make sure this ends up tender?

Remember that stew meat gets nice and tender the longer it cooks. That’s why I prefer cooking this on low and slow for the best textured, tender meat. Just do not take the lid off while it cooks. Resist the urge to keep checking on it. Just set it and forget it and let it works its magic. Every time you remove the lid to check on things, it will take longer to cook and the meat can come out tough.

How can I thicken this up?

Just let it rest a bit with the top off, it’ll thicken up some on its own as it cools.

How can I store leftovers?

Leftovers can be transferred to an airtight container and can be kept in the fridge for up to 4 days. You can keep it longer in the freezer for up to 2 months.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• stew beef– You could just buy a chuck roast as well. Just make sure to shred it before adding the egg noodles. 
• ranch seasoning mix– grab a packet of your favorite, or make some Homemade Ranch Seasoning and use that instead. I always suggest using low sodium versions of things with these kinds of packet recipes and when I use my Homemade versions of them, I know they’re a little more controlled on the salt content.
• brown gravy mix– or use au jus. Again, if you are concerned about ingredients or salt levels, you can make your own Homemade Au Jus mix.
• garlic powder
• low sodium beef broth– I recommend sticking to a low sodium version here as the can get salty quick with the other ingredients. I would even go so far to say as using a no sodium beef broth. If you are at all concerned about sodium levels or that this might be too salt to your tastes, use as many low or no sodium products as possible.
• sliced pepperoncini peppers– you can use 4 whole pepperoncini if desired.
• pepperoncini juice from the jar– if you don’t want any kick of heat at all, I would recommend not adding the pepperoncini juice and then use whole pepperoncinis instead of sliced. That will add a lot of flavor without adding any heat.
• heavy cream – heave cream is really what is going to make this creamy. If you use milk, it won’t be as thick.
• egg noodles– I like to use the Amish egg noodles (not a paid affiliate link).

How To Make Crock Pot Mississippi Beef and Noodles:

Add stew beef to a 5-6 quart slow cooker. Sprinkle ranch seasoning mix, brown gravy mix, garlic powder and pepper over beef. Pour in beef broth, pepperoncini juice and pepperoncini peppers. Cover and cook on low for 6-8 hours, until beef is tender (it is not recommended to cook on high as meat won’t turn out as tender). Once beef is ready, add in the uncooked egg noodles and gently stir them in (being careful not to break them) 

Cover cook for another 30 minutes-1 hour or until noodles are cooked through. NOTE: This time can vary based on your slow cooker. Cook until noodles are soft, don’t just go by the cook time given here. Lastly, stir in the heavy cream just before serving.