Description
A comforting and easy slow cooker recipe featuring tender beef stew meat simmered with savory brown gravy and au jus mixes, served over wide egg noodles for a hearty and satisfying meal.
Ingredients
Scale
Beef and Sauce
- 2 lbs beef stew meat (or chuck roast, cut into cubes)
- 1 packet (0.87 oz) brown gravy mix
- 1 packet (1 oz) au jus mix
- 3 cups water
Noodles
- 12 oz wide egg noodles
Instructions
- Prepare the Slow Cooker Mixture: In a 4 to 6-quart slow cooker, combine the beef stew meat, brown gravy mix, au jus mix, and water. Stir thoroughly until the beef is evenly coated with the mixes.
- Cook: Cover the slow cooker and cook on low heat for 6 to 8 hours or on high heat for 4 to 5 hours, until the beef is tender and flavorful.
- Prepare the Noodles: About 20 minutes before the beef finishes cooking, boil the wide egg noodles according to package instructions until al dente. Drain the noodles well to prevent sogginess.
- Thicken the Gravy (Optional): If the gravy in the slow cooker is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the slow cooker, set to high, and cook for an additional 20 minutes until the gravy thickens to desired consistency.
- Combine & Serve: Serve the tender slow-cooked beef and rich gravy over the drained egg noodles for a delicious and comforting meal.
Notes
- Beef chuck roast can be used interchangeably with stew meat for this recipe.
- For extra flavor, consider adding sautéed onions or mushrooms before slow cooking.
- The optional cornstarch slurry is helpful to achieve a thicker gravy if desired.
- Leftover beef and noodles can be refrigerated for up to 3 days.
- Wide egg noodles are preferred to hold the sauce well but you can substitute with other pasta types if necessary.
