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Beef and Noodles

A hearty and comforting meal of tender beef and silky noodles, perfect for busy days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef stew meat or chuck roast, cut into 1 to 2 inch chunks
  • 2 cans (10.5 ounce) condensed cream of mushroom soup
  • 2 packets (0.87 to 1 ounce) brown gravy mix
  • 12 ounces wide egg noodles (about 6 cups dry)
  • 1/2 to 1 cup hot water (optional) Add if mixture is too thick.
  • to taste frozen peas or mixed vegetables (optional) Add during last 30 minutes of cooking.
  • 1/2 cup sour cream (optional) For extra creaminess.

Method
 

Preparation
  1. 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.
  2. 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.
Cooking
  1. Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours.
  2. About 30 minutes before serving, break up any large chunks of beef.
  3. Add the wide egg noodles directly into the slow cooker, stirring to mostly submerge them. If it’s too thick, add hot water gradually.
  4. Cover and cook on HIGH for 20 to 30 minutes until the noodles are tender.
  5. Adjust seasoning if needed, and serve hot.

Notes

Serve with a dollop of sour cream and sprinkle with fresh parsley. Pair with crusty bread. Store leftovers in an airtight container in the fridge for 3 to 4 days.