Crockpot Beef and Noodles
Ingredients
2 pounds beef stew meat or chuck roast, cut into bite-sized pieces
1 tablespoon olive oil (optional, for browning)
1 small onion, diced
3 cloves garlic, minced
4 cups beef broth
1 packet (1 ounce) onion soup mix
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
12 ounces frozen egg noodles
2 tablespoons cornstarch
2 tablespoons cold water
½ cup sour cream (optional, for a creamier dish)
Fresh parsley, chopped, for garnish
Instructions
If desired, brown the beef in olive oil in a skillet over medium-high heat for 3–4 minutes. This adds extra flavor but can be skipped.
Place the beef in the crockpot. Add the onion, garlic, beef broth, onion soup mix, Worcestershire sauce, thyme, parsley, and black pepper. Stir to combine.
Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is tender.
In a small bowl, mix the cornstarch and cold water to make a slurry. Stir it into the crockpot and cook for 15–20 minutes until the broth thickens.
Stir in the frozen egg noodles. Cover and cook on High for 25–35 minutes, stirring once halfway through, until the noodles are tender.
If using, stir in the sour cream until smooth and heated through.
Garnish with fresh parsley and serve hot.
Serving Suggestions
Serve with buttered rolls or crusty bread.
Pair with a side salad or steamed green beans.
Sprinkle with grated Parmesan for extra flavor.
