Description
A comforting one-pot meal featuring tender beef and egg noodles, perfect for busy weeknights.
Ingredients
Scale
- 2 pounds beef chuck roast, trimmed and cut into 1-inch pieces
- 2 cups beef broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups egg noodles
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas (or fresh if you have them)
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prep the beef: Start by trimming the fat from the beef chuck roast and cutting it into 1-inch pieces.
- Season and sear: In a skillet over medium-high heat, lightly season the beef with salt and pepper. Sear it until browned on all sides.
- Combine in the crock pot: Add the seared beef, chopped onion, minced garlic, beef broth, and Worcestershire sauce to your crock pot.
- Slow cook: Cover the crock pot and cook on low for 6-8 hours, or high for 4-6 hours.
- Add the noodles and peas: When the beef is tender, stir in the egg noodles and frozen peas. Cook on high for an additional 20-30 minutes.
- Finish with sour cream: Stir in the sour cream until fully incorporated and creamy.
- Serve and enjoy: Ladle the beef and noodles into bowls and garnish with fresh parsley.
Notes
This dish can be made ahead of time and stored in the fridge. Reheat gently with a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg