Description
Beef and noodles serves as the ideal comfort meal for busy days. This recipe requires limited prep time and then slow cooks in your Crock Pot until it reaches tender perfection.
Ingredients
Scale
- 2 pounds stew beef cut into chunks
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup onion diced
- 1 tablespoon garlic minced
- 2–3 sprigs fresh thyme minced
- 1 teaspoon Better Than Bouillon beef flavor
- 1 tablespoon Worcestershire sauce
- 20 ounces cream of mushroom soup 2 cans
- 2 cups low-sodium beef broth
- 12 ounces extra wide egg noodles dry and uncooked
- Chopped fresh parsley for serving
Instructions
- Place the 2 pounds of stew beef in the crockpot. Season with 1 teaspoon salt, 1 teaspoon ground black pepper, ½ cup onion, 1 tablespoon garlic, 2-3 sprigs fresh thyme, and 1 teaspoon Better Than Bouillon beef flavor. Mix everything together so the beef is well coated.
- In a large bowl, combine 1 tablespoon Worcestershire sauce, 20 ounces cream of mushroom soup, and 2 cups low-sodium beef broth. Pour over the meat in the crockpot.
- Put the lid on the crockpot and cook on high for 4-5 hours or on low for 7-8 hours.
- 20 minutes before serving, cook the 12 ounces extra wide egg noodles according to package directions.
- Serve noodles in bowls topped with meat, sauce, and chopped fresh parsley.
Notes
- For storage, place leftovers in an airtight container and keep them in the refrigerator for up to 4 days. If you need to keep them longer, the freezer can preserve them for up to 2 months.
- To achieve a creamier sauce, simply stir in ½ cup of cream right before you serve the dish.
- Prep Time: 10 minutes
- Cook Time: 7 hours
Nutrition
- Calories: 503kcal
- Sugar: 2g
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 48g