A hearty, comforting dish reminiscent of traditional beef stroganoff, simplified into a delightful concoction that can be whipped up with just five ingredients.
Ingredients
Scale:
2 pounds of beef chuck roast (trimmed and cut into 1-inch cubes)
1 can (10.5 oz) cream of mushroom soup
1 packet (1 oz) onion soup mix
1 cup beef broth (low-sodium preferred)
8 oz egg noodles (for serving)
Instructions
Prepare the Beef: Start by trimming excess fat off the beef chuck roast; cut it into 1-inch cubes for even cooking. Marinate in Worcestershire sauce for extra flavor if desired.
Layer the Ingredients: In the slow cooker, layer the beef cubes at the bottom to help them absorb flavors.
Add the Soup: Pour cream of mushroom soup over the beef, ensuring it's coated.
Mix in the Soup Mix: Sprinkle the onion soup mix evenly over the soup-coated beef.
Pour the Broth: Add beef broth gently to avoid disturbing the layers.
Cook: Cover the slow cooker and set it on low for 7-8 hours, or on high for 4-5 hours.
Prepare the Noodles: About 30 minutes before serving, cook the egg noodles according to package instructions.
Combine and Serve: Gently stir the beef mixture in the slow cooker, serve over the noodles, and garnish with fresh parsley if desired.
