Ingredients
Scale
- 2 lbs lean stewing beef, cubed
- 1 (10 ¾ oz) can cream of mushroom soup (or low-fat)
- 1 (1 ¼ oz) envelope dry onion soup mix
- 1 (1 oz) envelope mushroom gravy mix or beef gravy mix
- ¾ cup beef broth (or mix with a splash of Burgundy wine)
- 1 cup fresh mushrooms, sliced
- ½ medium onion, chopped
- 12 oz wide egg noodles
Instructions
- Place cubed beef in the bottom of your slow cooker.
- In a medium bowl, combine the cream of mushroom soup, dry onion soup mix, and gravy mix. Stir in beef broth (and wine if using) until well blended.
- Add sliced mushrooms and chopped onion to the soup mixture.
- Pour the mixture over the beef in the crock pot.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until beef is fork-tender.
- About 15 minutes before serving, cook egg noodles according to package directions.
- Spoon beef and gravy over hot noodles, serve, and enjoy every cozy bite.
Notes
- Want thicker gravy? Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) during the last 30 minutes on HIGH.
- No mushrooms? No problem—just skip or sub with peas.
- For a freezer meal, prep all ingredients (except noodles) in a bag and freeze.
- Pairs perfectly with a side of green beans or a crusty piece of bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 generous bowl
- Calories: 455
- Sugar: 2g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
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