Description
A comforting Crockpot Beef and Noodles recipe featuring tender beef stew meat slow-cooked in a savory blend of onion soup mix, brown gravy mix, cream of mushroom soup, and mushrooms, served over perfectly cooked egg noodles for a hearty, easy-to-make meal.
Ingredients
Scale
Beef Mixture
- 1 lb beef stew meat
- 1 packet Lipton onion soup mix
- 1 packet brown gravy mix
- 1 can (10.5 oz) cream of mushroom soup
- 1 small can mushrooms, drained
- 1 can beef broth (use the cream of mushroom soup can to measure)
Noodles
- Egg noodles (for serving, amount as desired)
Instructions
- Prepare the beef: Place the beef stew meat into the crockpot, ensuring the pieces are spread out evenly for even cooking.
- Add seasonings and soup: Sprinkle the Lipton onion soup mix and brown gravy mix over the beef. Add the cream of mushroom soup and drained mushrooms on top.
- Combine liquids and mix: Pour in one can of beef broth, measured using the cream of mushroom soup can, then stir all ingredients gently until well combined.
- Cook the beef: Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the beef is tender and the flavors have melded beautifully.
- Cook the noodles: About 15 minutes before serving, cook the egg noodles according to the package instructions. Drain thoroughly.
- Serve: Spoon the cooked beef tips and savory sauce over the drained egg noodles. Enjoy this warm, comforting dish!
Notes
- Use fresh mushrooms if preferred, adjusting the quantity to taste.
- For a thicker sauce, you can remove the lid of the crockpot during the last 30 minutes of cooking to reduce the liquid.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Egg noodles can be substituted with any pasta of your choice or even mashed potatoes for a different twist.
- To make the dish gluten-free, use gluten-free gravy mix and substitute egg noodles with gluten-free pasta.
