Description
A comforting and hearty meal featuring tender beef and egg noodles slow-cooked to perfection in a rich, savory broth.
Ingredients
- 2 lbs beef stew meat
- 1 packet onion soup mix
- 2 cans (10.5 oz each) cream of mushroom soup
- 1 cup beef broth
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 12 oz egg noodles
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- Place the beef stew meat in the crockpot.
- Sprinkle the onion soup mix over the beef.
- Add the cream of mushroom soup, beef broth, garlic powder, black pepper, and Worcestershire sauce. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender.
- About 30 minutes before serving, cook the egg noodles according to package directions.
- Drain the noodles and stir them into the crockpot with the beef mixture.
- Let everything heat through for another 10-15 minutes.
- Garnish with fresh parsley if desired and serve hot.
Notes
- For extra flavor, brown the beef in a skillet before adding to the crockpot.
- Substitute homemade cream of mushroom soup if preferred.
- You can add vegetables like mushrooms or peas during the last hour of cooking.