Crockpot Beef and Noodles

• portions: 6
• temps total: 7 hours 45 minutes

Ingrédients

2 pounds beef stew meat

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

3 cups beef broth

1 can (10.5 ounces) cream of mushroom soup

1 packet onion soup mix

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

12 ounces egg noodles

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon chopped parsley, optional

Instructions

Heat olive oil in a skillet over medium-high heat. Add the beef and sear for 3 to 4 minutes until browned on the outside.

Transfer the beef to a 6 to 7-quart crockpot. Add onion, garlic, beef broth, cream of mushroom soup, onion soup mix, Worcestershire sauce, salt, black pepper, garlic powder, and thyme. Stir well.

Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender.

In a small bowl, mix cornstarch and water. Stir into the crockpot and cook 15 minutes more to thicken the gravy.

Cook the egg noodles separately according to package directions until tender, about 7 to 8 minutes, then drain.

Stir the cooked noodles into the crockpot and toss until coated in the rich gravy.

Sprinkle with parsley if using, then serve hot. Store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes | Cook Time: 7 hours 30 minutes | Total Time: 7 hours 45 minutes

Nutrition

• Calories: 510