SLOW COOKER CREAMY BEEF PASTA
INGREDIENTS
2 pounds stew meat, cut into 1-inch cubes
¼ cup flour
16 oz Mushrooms
1 small yellow onion, diced
4 cloves garlic, minced
4 cups beef broth
1 tsp Better Than Bouillon
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard
1 pound bag of Egg Noodles
1 slice of pre-cooked Turkey or Bacon
Garlic powder black pepper salt
To Thicken:
1 can of cream of mushroom soup
1/2 cup of flour mixed with a half cup of water mix in a bowl and then add to crockpot after 4-5 hours of cooking on high
INSTRUCTIONS
Cut the beef into one-inch cubes or buy pre cut put some oil in a sauce pan to sear the meat on all sides the Season with garlic, salt and pepper. Sprinkle with flour 1/4 cup and toss to coat.
Add 1 Tablespoon butter, Add the onions and mushrooms sauté for a few min along with minced garlic and cook for 1 more minute. Then add to crock pot.
Add the beef broth, bouillon,Worcestershire sauce, and Dijon mustard to the Slow Cooker and stir to combine.
Cook on high for 4-5 or on low for 8-9 hours.
Combine the flour/cold water mixture and whisk together in a bowl until clumps are dissolved and pour into the Slow Cooker.
Stir in the condensed cream of mushroom soup taste and add more salt/pepper to taste
Cook the egg noodles according to the directions on the package and serve over egg noodles or you can add cooked/drained egg noodles right to the Slow Cooker, stir to combine, and serve!
You can always add some sour cream or more flour to thicken!
Enjoy!
