Cowboy Campfire Slow Cooker Beef and Noodles

Chef Christian Gill

Servings

12

Prep Time

15 minutes

Cook Time

4 hours

Cuisine

Modern American

Category

Main Course

This slow cooker beef and noodles recipe is what happens when a tailgate crowd meets a crock pot and a very good idea. Ground beef browns with Spiceology Derek Wolf Cowboy Campfire Smoky SPG Seasoning, a smoked salt, pepper, and garlic blend, then braises in beef stock with soy sauce, Worcestershire, and mirin. Egg noodles go in at the end and cook right in the pot, soaking up the broth and thickening it without a separate boil. Consider it your easy, homemade beef and noodles recipe for a crowd, whether the crock pot is plugged in at a tailgate or on your counter.

Cowboy Campfire Slow Cooker Beef and Noodles

Ingredients

    Vegetables

    • 2 Tbsp neutral oil
    • 2 cups diced carrots (about 4 medium)
    • 2 cups diced celery (about 4 ribs)
    • 2 cups diced onion (about 2 medium)
    • 2 Tbsp crushed garlic (about 6 cloves)

    Beef

    • 3 lb ground beef, 80/20
    • 3 Tbsp Spiceology Derek Wolf Cowboy Campfire Smoky SPG Seasoning

    Braise

    • 8 cups beef stock
    • 1 Tbsp Worcestershire sauce
    • 2 Tbsp light soy sauce
    • ¼ cup mirin

    Noodles

    • 1 lb dry wide egg noodles

    Directions

    1. Dice the carrots, celery, and onion, and crush the garlic. Have a large skillet and a 7-qt or larger slow cooker ready.

    2. Heat the oil in the skillet over medium-high heat until it shimmers. Add the carrots, celery, onion, and garlic and sauté 3–4 minutes, stirring often, until fragrant and the colors turn vibrant. Transfer the vegetables to a bowl.

    3. Return the pan to medium-high heat. Brown the beef in two batches so it sears instead of steaming, adding half the Cowboy Campfire Smoky SPG Seasoning to each batch. Break the meat into small crumbles and cook until no pink remains and it reaches 160°F. Drain the fat.

    4. Return all the beef and the vegetables to the pan, reduce the heat to medium, and cook 5 minutes, stirring, to bring everything together.

    5. Transfer the mixture to the slow cooker. Add the beef stock, Worcestershire, light soy sauce, and mirin; stir to combine and cover. Cook on HIGH for 3 hours, until the carrots are tender.

    6. Stir, then fold in the egg noodles, pressing them under the liquid. Cover and cook on HIGH another 15–20 minutes, until the noodles are tender and the broth has thickened slightly.

    7. Taste and add salt only if it needs it. Serve hot, at 135°F or above. For a tailgate, transport it covered in the slow cooker and switch it to WARM to hold, stirring in a splash of stock if the noodles have soaked up the broth.
    Recipe Products
    New blend
    Blend

    Derek Wolf | Cowboy Campfire Smoky SPG Seasoning

    Key Ingredients

    Hickory Smoked Salt, Black Pepper, Garlic, Coriander, Mustard