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Crockpot Beef & Noodles

The slow cooker does all the work for this tasty beef stew. Diced beef is placed in a slow cooker and mixed with a packet of au jus mix, a packet of dry onion soup mix, water plus cans cream of mushroom soup and golden mushroom soup. After cooking for several hours frozen egg noodles are added in the last hour of cooking. The seasoning packets and soups add a lot of flavor with no extra work from you.
Course Entree
Prep Time 10 minutes
Cook Time 8 hours
Servings 6 people

Ingredients

  • 2 lbs beef roast or beef tips
  • 1 can cream of mushroom soup
  • 1 can golden mushroom soup
  • 1 packet Au Jus Gravy Mix
  • 1 packet beefy onion soup mix
  • 1 tbsp kitchen bouquet browning and seasoning sauce
  • 12 – 16 oz package frozen egg noodles such as Reames
  • 1 large can sliced mushrooms

Instructions

  1. Spray the inside of a slow cooker.
  2. Dice up the meat and toss in the slow cooker. (with fresh mushrooms)
  3. Mix the canned soups, soup mix and gravy mix with 4 cups of water. (sub beef stock)
  4. Pour soup mix over the beef.
  5. Cover and cook on LOW 6 to 8 hours.
  6. Then turn slow cooker to HIGH. Add seasoning sauce, mushrooms (if using canned) and noodles.
  7. Stir and press the noodles down under the liquid.
  8. Cover and cook on HIGH 30 to 90 minutes more.

Recipe Notes

Sear the meat before placing in slow cooker. I use fresh mushrooms instead of canned. If using fresh mushrooms add to slow cooker with beef in the first step.