Crock Pot Beef Noodle Soup

There are days when my Crock Pot (and/or Instant Pot) saves me. My family stays so busy that getting dinner on the table is an afterthought. I hate the nights when we end up microwaving something or running through the drive through, because not only do we end up eating junk, but we miss out on that time together as a family around the dinner table. A new cookbook from New York Times bestselling author, Phyllis Good (creator of the bestselling Fix-It and Forget-It Series) has come out with a new cookbook that will solve your dinnertime stress. Stock the Crock is filled with slow cooker recipes that your family will love and I was so excited to have them send me a copy so I could share it with you.

I have loved the Fix-It and Forget-It cookbooks. I have several and they are frequently used around here. I was excited to add some new recipes to our rotation with the release of Stock the Crock.

We are all for recipes that are simple so the first one we tried was the Crock Pot Beef Noodle Soup.

Whenever I can serve a one-pot meal, I’m all for that, and this was one that my whole family loved.

A note about Instant Pots

I LOVE my Instant Pot. There are some days when I forget to stock the crockpot and I run out of time to make dinner. On those nights, I can still use my Instant Pot to cook the same slow cooker recipes I love, in a fraction of the time.

Most slow cooker recipes can be adapted to work in an Instant Pot.

If you are unsure about how long to cook something, there are preset options built into the Instant Pot. When in doubt, go a bit under. You can always turn the Instant Pot on for a bit longer if your recipe needs additional cooking time. It may take some experimenting, but it’s fairly easy to find the right cooking time for all of your favorite slow cooker recipes.

We have some information about choosing the right Instant Pot on our Instant Pot Applesauce recipe if you are looking to buy one.

We have two in my house and I most frequently use the 7-in-1.

I will likely alternate between my Instant Pot and my slow cooker for the recipes in the Stock the Crock cookbook. The Instant Pot also has a slow cooker setting, which I love, because you can use the same pot for both options.

Beef Noodle Soup Ingredients

2 1/2 pounds gone-in beef short ribs
1/4 teaspoon (each) kosher salt and black pepper
1 large onion, chopped
2 large celery stalks, chopped
3 medium carrots, chopped
5 garlic cloves, minced
2 quarts beef broth
1/2 cup diced canned tomatoes (14.5 ounce) with half the juice
2 or 3 bay leaves
3 cups uncooked egg noodles
Optional: sliced green onions or parsley

Beef Noodle Soup Instructions

Grease the inside of your slow cooker or Instant Pot with butter or nonstick cooking spray.

Generously season the beef short ribs with kosher salt and black pepper. Brown the meat on all sides in 1 1/2 tablespoon of olive oil. If you are doing this in your Instant Pot, you can use the sauté function to keep it all in one pot.

After you’ve browned the beef, add the onion, celery, carrots, and garlic to the skillet or pot.

Sauté until slightly browned.

Add 1/2 cup of the beet broth to the skillet (or pot) to loosen up the beef bits. You want all the flavor you can get in this!

If you are using a skillet, transfer everything to your pot.

Add the tomatoes, bay leaves and remaining beef broth to the crock pot or Instant Pot. Mix well.

Cover. Cook on low for 9-11 hours in the crock pot. Use the “soup” setting in the Instant Pot.

The meat should be falling off the bones when you are done. Remove the ribs and pull the meat from the bones. Shred the meat into small pieces.

Discard the bay leaves from the soup.

Add the egg noodles to the broth. Cover and cook on high for 10-15 minutes (or 2 minutes in the Instant Pot).

Stir in the meat. Season with extra kosher salt and pepper, if desired.

Serve topped with sliced green onions or parsley.

You can get the Stock the Crock cookbook on Amazon. My family highly recommends it to save yourself some dinnertime stress through the holiday season.

Yum

Crock Pot Beef Noodle Soup

Ingredients

2 1/2 pounds gone-in beef short ribs
1/4 teaspoon (each) kosher salt and black pepper
1 large onion, chopped
2 large celery stalks, chopped
3 medium carrots, chopped
5 garlic cloves, minced
2 quarts beef broth
1/2 cup diced canned tomatoes (14.5 ounce) with half the juice
2 or 3 bay leaves
3 cups uncooked egg noodles
Optional: sliced green onions or parsley

Instructions

Grease the inside of your slow cooker or Instant Pot with butter or nonstick cooking spray.
Generously season the beef short ribs with kosher salt and black pepper. Brown the meat on all sides in 1 1/2 tablespoon of olive oil. If you are doing this in your Instant Pot, you can use the sauté function to keep it all in one pot.
After you've browned the beef, add the onion, celery, carrots, and garlic to the skillet or pot.
Sauté until slightly browned.
Add 1/2 cup of the beet broth to the skillet (or pot) to loosen up the beef bits. You want all the flavor you can get in this!
If you are using a skillet, transfer everything to your pot.
Add the tomatoes, bay leaves and remaining beef broth to the crock pot or Instant Pot. Mix well.
Cover. Cook on low for 9-11 hours in the crock pot. Use the "soup" setting in the Instant Pot.
The meat should be falling off the bones when you are done. Remove the ribs and pull the meat from the bones.
Shred the meat into small pieces.
Discard the bay leaves from the soup.
Add the egg noodles to the broth. Cover and cook on high for 10-15 minutes (or 2 minutes in the Instant Pot).
Stir in the meat. Season with extra kosher salt and pepper, if desired.
Serve topped with sliced green onions or parsley.

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