Slow Cooker Beefy Gravy and Noodles | Norine's Nest
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  • 2 - 2.5 lbs of Beef Chunks
  • 1 Cup All-purpose flour
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 1/2 tsp coarse black pepper
  • 2-3 tablespoons olive oil, for cooking
  • 2 cups beef broth
  • 1 cup water
  • 1/2 cup of Merlot or any red cooking wine
  • 1 package wide egg noodles
  • 4 Tablespoons real butter
  • 1/4 cup Grated Parmesan Cheese
  • Parsley for garnish
  • In a large Zip Lock bag place 1 cup of flour, 1 tsp garlic salt, 1/2 tsp onion powder, 1/2 tsp coarse black pepper. Shake well to mix.
  • Rinse Beef chunks.
  • Place rinsed beef chunks in the zip lock bag with the flour mixture and shake to to coat.
  • In a large skillet, over medium high heat, add 2-3 tablespoons of olive oil. Allow to preheat.
  • Add coated chunks of beef into the hot oil and sear on each side until golden brown. Note: Meat will still be red in the center.
  • Place seared meat into your slow cooker.
  • Add 2 cups of beef broth, 1 cup of water, and 1/2 cup Merlot. Cover and cook on high for 4 hours. Stirring once or twice during cooking if possible.
  • Fill a large pot with water and 1 tsp of salt. Bring to a boil.
  • Add wide egg noodles and cook per package instructions or until tender.
  • Drain.
  • Place cooked, drained noodles in a large bowl. Mix with 4 Tablespoons of butter and 1/4 cup of grated Parmesan Cheese.
  • Spoon Beefy Gravy over noodles and garnish with fresh chopped parsley.



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