Ingredients
Scale
- 2–2½ lbs (900g–1.1kg) beef chuck roast or stew meat, cut into 1½” cubes
- 1 tbsp olive oil (for browning, optional but recommended)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 bay leaf
- 8 oz (225g) wide egg noodles, uncooked
- ¼ cup all-purpose flour + ¼ cup water (slurry, optional for thicker gravy)
- Salt to taste
- Optional: frozen peas or carrots (½ cup, added last 30 min)
Instructions
- Brown beef (optional but flavorful): Heat oil in a skillet over medium-high. Sear beef on all sides until browned. Transfer to slow cooker. (Skip if short on time—still delicious!)
- Add aromatics: Stir in onion and garlic.
- Add liquids & seasonings: Pour in beef broth, cream of mushroom soup, Worcestershire, thyme, pepper, and bay leaf. Stir to combine.
- Cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender.
- Add noodles: About 30 minutes before serving, stir in uncooked egg noodles. Cover and continue cooking until noodles are tender.
- Thicken (optional): If you prefer a richer gravy, mix flour and water into a slurry. Stir into stew during the last 20 minutes.
- Finish: Discard bay leaf. Stir in peas or carrots (if using). Season with salt to taste.
💡 Pro Tips:
– Don’t add noodles too early—they’ll turn mushy.
– For gluten-free: Use GF egg noodles and GF cream of mushroom soup.
– Leftovers thicken when cooled—thin with broth when reheating.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 15 min | Cook Time: 7 hr 30 min (low) | Total Time: 7 hr 45 min
Servings: 6 | Calories: 520 | Net Carbs: 32g | Fats: 24g | Protein: 42g
Servings: 6 | Calories: 520 | Net Carbs: 32g | Fats: 24g | Protein: 42g