Slow Cooker Beef and Noodles Recipe

Yum
Time for warm, hearty, comfort food.  This slow cooker beef and noodles recipe is one of our family’s favorites, especially when it's cold outside.
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There's a chill in the air and, finally, fall is actually here.  Time for warm, hearty, comfort food.  This slow cooker stew beef and noodles recipe is one of my husband's absolute favorites any time of year, but especially when it's chilly outside.  In fact, I have some in my slow cooker that I'm smelling right now, almost ready to dish out and put on the table.

Slow Cooker Beef and Noodles

1/2 of a small onion, sliced in slivers
1 package stew beef (or lean beef cut into small cubes), about a pound

1 can cream of mushroom soup
Garlic powder and pepper
A dollop (about 1/4 cup) dairy sour cream
Egg noodles, cooked (about 8-12 ounces)

Put the onion and beef in the slow cooker.  Top with the cream of mushroom soup (undiluted). 
Add garlic powder and pepper to taste.  Cover and cook on low for about four hours.  When done, stir well then stir in the sour cream.  Serve over prepared egg noodles.


I fix this recipe in a small (2 quart) slow cooker for the two of us.  For a larger family, double or even triple the recipe and use a larger slow cooker.  Cooking time may vary depending on the age of your slow cooker; older models cook at lower heat and will take longer. 

Looking online, I found the current version of the slow cooker that I use (mine is silver; it's also available in red). It's a Hamilton Beach 5-quart portable slow cooker, a very simple model that is all that I need. The current price is just under $20. Honestly, at that price every home should have at least one. During the winter, and especially if I'm cooking for company, I often use this one and the one pictured below. Great gift ideas, too!

Click each photo below to see it bigger. 

Use a small or medium-sized slow cooker or double the recipe and use a bigger one.
I prepared this in my 2-quart Rival slow cooker.

Place the stew beef in the cooker, followed by the onions.
Put the stew beef in the cooker, followed by the onions.

Add the can of cream of mushroom soup, then pepper and a dash of garlic powder.
Add the cream of mushroom soup (undiluted) then pepper and garlic powder.
Cover and cook on low for approximately 4 hours.

When it's done, add a dollop of sour cream (a good, heaping tablespoonful or so).
When it's done, add a dollop of sour cream (a good, heaping tablespoonful or so).

Stir the sour cream into the meat and gravy.
Stir together well. Serve over prepared egg noodles.

Serve your stew beef and noodles with broccoli or your favorite vegetable.
Steamed broccoli goes well with this dish. Serve and enjoy!


2 comments:

  1. Yum. And now I'm hungry for beef and noodles.

    ReplyDelete
    Replies
    1. Hope you give the recipe a try, Dawn Rae! Thanks for stopping by!

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