Ingredients
Method
Prepare the Slow Cooker:
- Place the stew beef and diced onion into the slow cooker. Season with salt, black pepper, garlic, and thyme. Add the beef bouillon for a flavor boost.
Mix the Sauce:
- In a mixing bowl, combine the Worcestershire sauce, mushroom soup, and beef broth. Whisk until smooth, then pour the mixture over the beef in the slow cooker.
Slow Cook:
Cover the slow cooker with its lid and cook on:
- High: 4–5 hours
- Low: 7–8 hours
- The beef will become tender and the flavors will meld beautifully.
Cook the Noodles:
- About 20 minutes before serving, cook the egg noodles according to package directions. Alternatively, you can add the noodles directly to the slow cooker during the last 20–30 minutes of cooking.
Assemble and Serve:
- Place the cooked noodles on a serving dish. Spoon the beef and rich mushroom gravy over the noodles. Garnish with freshly minced parsley for a pop of color and freshness.
Notes
- Customizable Add-Ins: Add mushrooms, carrots, or peas during the last hour of cooking for extra veggies.
- Adjust the Sauce: If the gravy is too thick, stir in additional beef broth. For a thicker gravy, let it simmer uncovered for a few minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing Tips: Freeze the beef and gravy separately from the noodles for up to 2 months. Thaw overnight in the refrigerator before reheating.