Cooktop Cove: How to make slow cooker beef and noodles
Preparation time: 20 minutes
Total time: 5 hours, 20 minutes
1½ to 2 pounds beef stew cubes, well-trimmed
¼ teaspoon black pepper
¾ teaspoon dried oregano
½ cup sliced white onion
1½ cups sliced mushrooms
2 10.75-ounce cans cream of mushroom soup
1 12-ounce package egg noodles (cooked according to package directions on the stovetop)
2 cups frozen peas
Salt to taste
1. Add the beef to a 6-quart or larger slow cooker. Sprinkle the pepper, oregano, onions and mushrooms on top. Spread the cream of mushroom soup over all.
2. Cover and cook on high for 5 hours without opening the lid during the cooking time.
3. Toward the end of the cooking time, cook the noodles according to the package directions. Drain.
4. Add the cooked noodles on top of the meat and sauce in the slow cooker. Add the peas. Stir until everything is combined. Add salt to taste.
5. Serve and enjoy!
Tip: This recipe is freezer-meal-friendly! Add the raw beef, seasonings, onions, mushrooms and soup into a gallon-size freezer zip-lock bag. Squeeze out excess air. Freeze for up to a month. The day before you are ready to cook this, thaw the freezer bag in the fridge. Add the contents of the bag to the slow cooker, and continue with the above recipe.
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