Description
A hearty and comforting slow cooker dish featuring tender beef chunks, savory broth, and wide egg noodles, perfect for family dinners or cozy gatherings.
Ingredients
- 2 lbs beef chuck roast, trimmed and cubed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 8 oz mushrooms, sliced
- 2 teaspoons dried thyme
- 12 oz wide egg noodles
- 2 teaspoons dried parsley
- Additional salt and pepper to taste
Instructions
- Pat the beef dry with paper towels. Combine the flour, salt, and pepper in a bowl and toss the beef cubes until well-coated.
- In a large skillet over medium-high heat, heat the vegetable oil. Brown the beef in batches and transfer to the slow cooker.
- Using the same skillet, cook the chopped onions until golden, about 5-7 minutes. Add the garlic and cook for another minute, then transfer to the slow cooker.
- Add the beef broth, mushrooms, and dried thyme to the slow cooker and stir to combine.
- Cover and cook on high for 4 hours until the beef is tender.
- Add the egg noodles and dried parsley. Reduce heat to low and cook for 30 minutes or until noodles are tender.
- Season with additional salt and pepper to taste. Let rest for 5-10 minutes before serving.
Notes
- For a mushroom-free version, omit mushrooms without compromising flavor.
- For a creamy version, stir in sour cream or heavy cream before serving.
- Add red pepper flakes or hot sauce for a spicy kick.
- Substitute thyme with Italian seasoning or a mix of dried basil and oregano.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
