Slow Cooker Steak & Noodle Soup

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Slow Cooker Steak & Noodle Soup

Course Crockpot, Soup
Cuisine American
Author Catherine’s Plates


  • large skillet
  • cutting board & sharp knife
  • 6 quart crock pot
  • measuring cups & spoons
  • large ziploc bag


  • 2 1/4 lbs thin top round steak cut into bite size pieces
  • 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp hamburger or steak seasoning blend
  • 1 TBS cooking oil
  • 6-8 cups beef broth
  • 1 TBS Worcestershire Sauce
  • 2 tsp onion powder
  • 8 oz uncooked egg noodles
  • fresh parsley, chopped garnish


  • In a large ziploc bag place flour, salt, black pepper, and hamburger or steak seasoning, giving it a shake to mix together. Place steak pieces into bag, zip it closed and shake well to make sure flour mixture has coated all steak.
  • In a large skillet over medium high heat, add oil and allow to get really hot. Place half of the steak pieces into hot skillet and allow to sear for 1 minute. Turn steak over and cook an additional 1 minute moving it around to sear all sides. Remove steak from pan and place into 6 quart crockpot.
    Finish 2nd batch of steak, adding additional oil to pan, if needed. Add to crockpot once 2nd batch has been seared on all sides.
  • To the steak in the slow cooker add 6 cups beef broth, Worcestershire sauce, and onion powder. Stir all together.
  • Place lid on crockpot and cook for 3 1/2 hours – 4 hours on high or 7-8 hours on low. Make sure steak is very tender before next step.
  • Once steak is tender stir in uncooked egg noodles. Place lid back on slow cooker and cook an additional 30 minutes on high until noodles are tender. Add additional broth, if needed during the 30 minutes.
  • Garnish with fresh parsley and enjoy.

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