Description
A comforting and creamy beef and noodles dish made effortlessly in the crock pot, perfect for family dinners.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 3 cups egg noodles
- 1 cup heavy cream
- 2 cups carrots, sliced
- 1 cup frozen peas
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Start by heating olive oil in a pan over medium heat. Sear the beef cubes until they are browned on all sides.
- Once browned, transfer the beef to the crock pot. Add in the diced onion, minced garlic, and sliced carrots.
- Pour in the beef broth, and sprinkle the dried thyme, salt, and pepper over the top. Stir to combine all the ingredients.
- Cover and cook on low for 360-480 minutes or until the meat is fork-tender.
- About 30 minutes before serving, stir in the egg noodles and let them cook in the rich broth until tender.
- Then, add the heavy cream and frozen peas, mixing them gently into the pot.
- Let everything simmer for another 10-15 minutes until warmed through and creamy. Serve it hot.
Notes
This dish keeps well in the fridge for up to 3 days. Reheat on medium-low, adding a splash of broth as needed.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg