Cook With Me--Slow Cooker Beef and Noodles

Today was the first full day of spring. And it was miserable. Cold, wet, dreary, and just all around gross. I wanted something warm! I love cold weather foods; chili, soups, stews, anything that is filling and warms me up. So I made one of my all-time favorites.

Years ago, I looked forward to the days that I would walk in the door from school and see my step mother making homemade noodles. I knew that supper that night would be one of my favorite dishes. Beef and Noodles over Mashed Potatoes. The hearty meat and gravy, the creaminess of the mashed potatoes, the texture given by the noodles, it's the ultimate in comfort food. When I moved out as an adult, it was one of the dishes I knew that I had to add to my recipe collection. Thankfully, my step mom likes to share, so getting it out of her was a breeze.

This meal is made from super easy ingredients, and the best part is it cooks mostly in the crockpot, so you can go about your day. This recipe will serve 6 generously.

Slow Cooker Beef & Noodles

For the Meat and Gravy: 

• 2 lbs. beef roast/beef stew meat, cut into 1" cubes
• 1 envelope beefy onion dry soup mix
• 1 (10 oz) can cream of mushroom soup
• 4 cloves garlic, minced
• 14 oz. beef broth
• egg noodles (recipe below)
• salt and pepper, to taste

For the Egg Noodles: 

• 1 1/4 c. all-purpose flour
• pinch of salt
• 1 egg, beaten
• 1/2 tbsp. butter, melted
• 1/4 c. milk

Directions:

Place beef in slow cooker. In medium sized bowl, combine soup mix, cream of mushroom, garlic, and beef broth. Add to meat. Cook on low for 8-10 hours. Add egg noodles and cook an additional hour. Add salt and pepper to taste after cooking.

Serve over mashed potatoes.

To make noodles:

Combine flour and salt in a large bowl. With a fork, form a well in the center of the flour. Carefully pour butter, milk, and egg into the well. Slowly mix, adding flour from the edges as you go. After flour is incorporated, mix well with hands until fully combined. Turn dough out onto a floured surface and knead well (about 5 minutes). The dough will feel fairly tough. Place ball of dough back into bowl, cover with a clean cloth, and let rest for 10 minutes.

On floured surface, roll dough to 1/4" thickness. Cut into 1/4"-1/2" wide strips, then cut strips into 1"-2" long pieces. Sprinkle noodles with flour and toss to coat.


Happy Cooking!
Jess