Tender Beef Noodle Pot (Print)
Beef, noodles, and mushrooms come together for a bold, soothing bowl. Great for any season.
# Ingredients:
→ For the beef
01 -
60 ml vegetable oil
02 -
1/2 teaspoon black pepper
03 -
1 teaspoon salt
04 -
30 g wheat flour
05 -
900 g beef chuck, trimmed and cut in chunks
→ For the base
06 -
Salt and pepper to taste
07 -
2 teaspoons dried parsley
08 -
340 g wide egg noodles
09 -
2 teaspoons dried thyme
10 -
225 g mushrooms, sliced
11 -
1.4 liters beef broth
12 -
3 garlic cloves, minced
13 -
1 large yellow onion, diced
# Steps:
01 -
Add in the noodles plus parsley, switch the slow cooker to LOW, and let it go for another half hour. Toss in more salt and pepper if you want. Let everything chill for 5-10 minutes before you dig in.
02 -
Mix in the broth, mushrooms, and thyme. Give it a gentle stir. Cover and cook on HIGH for 4 hours. The beef should be crazy tender.
03 -
Toss the onion in that same pan and cook for 5-7 minutes till it looks soft and a little golden. Stir in the garlic for about a minute. Dump all this into the slow cooker right on top of the beef.
04 -
Pour the oil into a big skillet and heat it up over medium-high. Brown the beef chunks in batches, then put them right into the slow cooker.
05 -
Pat your beef dry with paper towels. Stir the flour, salt, and pepper together in a bowl. Coat the beef cubes in this mixture.
# Notes:
01 -
For the best flavor, cut up fresh beef and don’t skip browning—it really boosts the taste. Don’t cook your noodles too long or they’ll get mushy while resting. Keep leftovers in the fridge up to 3-4 days (covered), or freeze (without noodles) up to 3 months.