Slow Cooker Beef & Noodles. Spring Comfort: Only 4 ingredients. I prepare it when I want dinner taken hours in advance…
Servings: 6
Ingredients
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beef stew meat (cubes of beef) → 2 1/2 pounds of
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condensed cream of mushroom soup. → 2 cans (10.5 ounces)
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dry onion soup mix. → 1 (1-ounce)
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wide egg noodles (uncooked) → 12 ounces
Slow Cooker Beef & Noodles: Directions
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Put the diced beef in a 5 to 6 quart slow cooker and disperse it evenly so the beef is evenly cooked.
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Add the condensed cream of mushroom soup and dry onion soup mix to a medium size bowl and whisk together until smooth and thoroughly combined. This will form the basis of your savory, rich sauce.
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Add all the soup mixture in the slow cooker over the beef and use a spatula to spread it over all the meat. Never put in additional water; the beef will produce juices as it cooks and form an abundance of sauce.
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Bake on LOW 7-8 hours or HIGH 3 1/2-4 hours until the beef becomes very tender and can be torn apart with a fork. The sauce is supposed to be thick, shiny and bubbling along the edges.
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Approximately 30 minutes prior to service, mix the beef mixture thoroughly and smash any bigger pieces apart in order to ensure that each bite is covered with the amber gravy.
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Pour the uncooked egg noodles directly into the slow cooker pushing them down until most of the noodles are completely covered with the hot sauce and juices.
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Bake on HIGH 20-30 min stirring half way through until the noodles become tender and have taken up some of the sauce in a loose ribbon of thick, shiny strands between the bits of beef.
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Stir everything in, taste and add a pinch of salt and pepper (where necessary). Serve hot out of slow cooker as the sauce continues to bubble and the steam rise.
Brown Sugar Meatloaf Slow Cooker