My mom made this recipe every week while I was growing up because it was not only budget-friendly but also could feed our whole family. The combination of tender beef and silky noodles made it a comforting meal that everyone loved. This dish is perfect for busy days when you want something hearty and delicious without spending too much time in the kitchen.
Why Make This Recipe
This recipe is great because it uses simple ingredients that create a satisfying meal. The slow cooker does most of the work, making it easy for anyone to make. Not only is it affordable, but it also provides a warm, inviting dish that brings back memories of family gatherings. Plus, the beef becomes incredibly tender, and the noodles soak up all the tasty flavors.
How to Make Beef and Noodles
Ingredients:
- 2 pounds beef stew meat or chuck roast, cut into 1 to 2 inch chunks
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 2 (0.87 to 1 ounce) packets brown gravy mix
- 12 ounces wide egg noodles (about 6 cups dry)
- 1/2 to 1 cup of hot water (optional)
- Frozen peas or mixed vegetables (optional)
- 1/2 cup sour cream (optional)
Directions:
- Place the beef stew meat or chuck roast chunks into the bottom of a 5 to 7 quart slow cooker, spreading them out in an even layer.
- In a medium bowl, whisk together the condensed cream of mushroom soup and the brown gravy mix packets until smooth. Pour this mixture over the beef in the slow cooker, gently stirring to coat the meat.
- Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours.
- About 30 minutes before serving, break up any large chunks of beef.
- Add the wide egg noodles directly into the slow cooker, stirring to mostly submerge them. If it’s too thick, add hot water gradually.
- Cover and cook on HIGH for 20 to 30 minutes until the noodles are tender.
- Adjust seasoning if needed, and serve hot.
How to Serve Beef and Noodles
Serve the beef and noodles hot in a bowl. You can add a dollop of sour cream on top for extra creaminess. If you like, sprinkle some fresh parsley for a pop of color. Pair it with crusty bread to soak up the delicious sauce.
How to Store Beef and Noodles
Store any leftovers in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. To reheat, just place it in the microwave or warm it on the stove, adding a bit of water if it seems too thick.
Tips to Make Beef and Noodles
- If you want to add more vegetables, toss in frozen mixed vegetables or peas during the last 30 minutes of cooking.
- For a bit of spice, consider adding some black pepper or garlic powder.
- If you want a richer flavor, try using beef broth instead of water when adding to the noodles.
Variation
You can replace the cream of mushroom soup with cream of chicken soup for a different taste. You can also use chicken instead of beef for a lighter option.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just cut them into small pieces and add them in the last hour of cooking.
Is it necessary to add sour cream?
No, the sour cream is optional. It adds creaminess, but the dish is flavorful without it.
Can I freeze leftovers?
Yes, you can freeze leftovers. Just make sure to store them in a freezer-safe container. They will last for about 2 to 3 months in the freezer.
Beef and Noodles
Ingredients
Method
- Place the beef stew meat or chuck roast chunks into the bottom of a 5 to 7 quart slow cooker, spreading them out in an even layer.
- In a medium bowl, whisk together the condensed cream of mushroom soup and the brown gravy mix packets until smooth. Pour this mixture over the beef in the slow cooker, gently stirring to coat the meat.
- Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours.
- About 30 minutes before serving, break up any large chunks of beef.
- Add the wide egg noodles directly into the slow cooker, stirring to mostly submerge them. If it’s too thick, add hot water gradually.
- Cover and cook on HIGH for 20 to 30 minutes until the noodles are tender.
- Adjust seasoning if needed, and serve hot.
