Ingredients
- 2 lbs beef stew meat (or chuck roast, cut into cubes)
- 1 packet (0.87 oz) brown gravy mix
- 1 packet (1 oz) au jus mix
- 3 cups water
- 12 oz wide egg noodles
Instructions
- Prepare the Slow Cooker Mixture: In a 4 to 6-quart slow cooker, combine beef stew meat, brown gravy mix, au jus mix, and water. Stir until the beef is well coated.
- Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, until the beef is tender.
- Prepare the Noodles: About 20 minutes before the beef is done, cook egg noodles according to package instructions until al dente. Drain well.
- Thicken the Gravy (Optional): If the gravy is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the slow cooker. Turn to high and cook for another 20 minutes until thickened.
- Combine & Serve: Serve the slow-cooked beef and gravy over the cooked egg noodles.
Notes
- Try different noodles: Use fettuccine, rotini, or homemade dumplings.
- Make it creamy: Stir in ½ cup sour cream or heavy cream before serving.
- Boost the flavor: Add sautéed onions, mushrooms, or garlic.
- Storage: Refrigerate for up to 3 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
