A comforting and hearty dish featuring tender beef slowly simmered in a rich gravy, combined with perfectly cooked noodles and a medley of vegetables.
Ingredients
Scale:
2 pounds beef chuck roast, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 packet (10.5 oz) beef gravy mix
2 cups beef broth
1 medium onion, diced
3 carrots, sliced
2 stalks celery, chopped
2 cups frozen peas
8 ounces egg noodles
Instructions
In a large skillet, heat the olive oil over medium-high heat. Season the beef pieces with salt, pepper, garlic powder, and onion powder. Sear the beef in batches until browned on all sides, about 4-5 minutes per batch.
Transfer the browned beef to the crock pot. Add the diced onion, sliced carrots, and chopped celery to the pot.
In a bowl, mix the beef gravy mix with the beef broth until well combined. Pour this mixture over the beef and vegetables in the crock pot.
Cover the crock pot and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender.
About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
Once the beef is tender, stir in the frozen peas, and let them heat through for about 5-10 minutes.
Finally, add the cooked noodles to the crock pot, mixing gently to combine everything.
