Crock Pot Beef & Noodles
A comforting dish made with tender stew beef, creamy mushroom sauce, and egg noodles, perfect for busy weeknights or family gatherings.
Ingredients
Main ingredients
- 2 pounds stew beef Trim excess fat for a leaner dish
- 1 ounce dry ranch dressing
- 1 ounce brown gravy mix
- 1 can (10.5-ounce) cream of mushroom soup Can be substituted with cream of chicken
- 3 cups water
- 1 pound egg noodles Can experiment with whole grain noodles
Instructions
Preparation
- Place the stew beef into your slow cooker.
- Sprinkle the ranch dressing and brown gravy mix evenly over the beef.
- Pour in the cream of mushroom soup and stir to combine everything nicely.
- Pour in the 3 cups of water to give it enough moisture to cook properly.
- Cook on low for 6-8 hours or on high for 4-6 hours.
- About an hour before serving, add the egg noodles and stir to ensure all the noodles are immersed in the sauce.
- Cook the last hour or until the noodles are tender.
- Serve warm and enjoy this comforting meal.
Notes
Ladle the dish into deep bowls and garnish with chopped parsley. Pair with a simple side salad or garlic bread for a complete meal. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for longer storage. Reheat on the stove or in the microwave with a splash of water to maintain consistency.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 6gSodium: 700mgFiber: 3gSugar: 2g
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