This hearty Slow-Cooker Beef Stew with Noodles is made with tender beef chuck roast, savory hoisin sauce, low-sodium soy sauce, fresh ginger, and star anise. The result is a rich and deeply flavorful main course with incredibly tender shredded beef. This recipe is perfect for a cozy weeknight dinner and makes enough for 4 people.

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Slow-Cooker Beef Stew with Noodles Ingredients

• 2 pounds beef chuck roast
• Kosher salt and freshly ground pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons hoisin sauce
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons tomato paste
• 2 teaspoons chili-garlic sauce
• 1 teaspoon grated peeled fresh ginger
• 1 pod star anise
• 1 9.5-ounce package dried udon noodles
• 1/2 bunch watercress, leaves picked (about 3 cups)
• Sliced scallions, fresh cilantro, and balsamic vinegar, for topping

How To Make Slow-Cooker Beef Stew with Noodles

1. Combine ingredients and cook the beef: Place the beef in a 6- to 8-quart slow cooker and season it lightly with salt and pepper. In a small bowl, whisk the flour and 1/2 cup of water until smooth. Next, whisk in the hoisin sauce, soy sauce, tomato paste, chili-garlic sauce, and ginger. Pour this sauce mixture into the slow cooker and turn the beef to coat it completely. Add the star anise. Cover the slow cooker and cook on low for 7 to 8 hours, or until the beef is tender.
2. Shred the beef and finish the sauce: Discard the star anise pod from the slow cooker. Carefully transfer the cooked beef to a plate and use two forks to shred it into bite-size pieces, removing any large pieces of fat. Skim off any excess fat from the surface of the liquid left in the slow cooker. Return the shredded meat to the slow cooker and season with more salt and pepper to taste.
3. Cook the noodles and serve: Bring a large pot of water to a boil. Add the udon noodles and cook according to the package directions, then drain well. Divide the cooked noodles and beef stew among four bowls. Top with fresh watercress, sliced scallions, cilantro, and a light drizzle of balsamic vinegar before serving.

Recipe Tips

• Choose the Right Cut: Beef chuck roast is ideal for slow cooking because it has enough fat and connective tissue to become incredibly tender and flavorful over a long cooking time.
• Create a Slurry: Whisking the flour with water before adding it to the other sauce ingredients creates a “slurry.” This simple step prevents lumps and ensures your stew has a smooth, consistent sauce.
• Don’t Skip the Skim: Skimming the excess fat from the sauce before serving is crucial. It removes any greasy texture, leaving you with a rich but clean-tasting broth.
• Keep Toppings Fresh: Wait to add the watercress, scallions, and cilantro until you are ready to serve. This keeps them crisp and bright, adding a fresh contrast to the rich stew.

What To Serve Slow-Cooker Beef Stew

This beef stew is a complete meal on its own, with protein, carbs, and greens all in one bowl. However, to round it out, you can serve it with a side of steamed bok choy or a simple, crisp cucumber salad dressed in rice vinegar. For an extra kick, offer some crispy chili oil on the side. While it already has noodles, a piece of crusty bread is always great for soaking up any leftover sauce.

How To Store Slow-Cooker Beef Stew Leftovers

• Refrigerate: For the best results, store the beef stew mixture separately from the cooked noodles. Place the stew in an airtight container in the refrigerator for up to 4 days. Store leftover noodles in a separate container. This prevents the noodles from becoming mushy.
• Freeze: The beef stew freezes beautifully. Allow it to cool completely, then transfer it to a freezer-safe container or bag and freeze for up to 3 months. Do not freeze the noodles or fresh toppings. Thaw the stew in the refrigerator overnight and reheat it on the stove before serving with freshly cooked noodles.

Slow-Cooker Beef Stew with Noodles Nutrition Facts

• Calories: 560 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 135mg
• Sodium: 980mg
• Total Carbohydrate: 45g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 48g

Frequently Asked Questions

• Can I use a different cut of beef? Yes, you can substitute beef chuck with other cuts suitable for slow cooking, such as beef brisket or boneless short ribs. These cuts also have great flavor and become very tender with a long cooking time.
• What can I use instead of udon noodles? If you don’t have udon noodles, you can easily substitute them with thick ramen noodles, lo mein, or even Italian pasta like fettuccine or pappardelle. Cook whichever noodle you choose according to its package directions.
• Is this recipe spicy? This stew has a very mild level of heat from the chili-garlic sauce. If you prefer more spice, feel free to add an extra teaspoon of the sauce. For a completely non-spicy version, you can omit the chili-garlic sauce entirely.
• Can I cook this on high in the slow cooker? You can, but the low and slow method is recommended for the most tender beef. If you are short on time, you can cook this recipe on the high setting for 4 to 5 hours.

Try More Recipes:

• Slow Cooker Beef Brisket Recipe
• Slow-Cooker Beef Stew Recipe
• Slow Cooker Beef Stroganoff Recipe