Slow Cooker Beef & Noodles
Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make! #beef #noodles #slowcooker #dinner #comfortfood#Beans#White Beans
Depending on the day, sometimes I like my Beef and Noodles with more broth than other times. Feel free to adjust the liquid to your family’s preference and to your slow cooker. If you like a thicker recipe, use less liquid – and if you like it more like a soup, use more liquid. In my slow cooker, I used the initial can of beef broth mixed with soup mix, soup, and garlic – plus, I later added 8 cups (2 full cartons) of beef broth – which yields what you see in these pictures.
Slow Cooker Beef & Noodles ,
By Best Recipes Demat .
Total time: 5 minutes
Servings: 8-10 Servings
• 1 can (14 oz.) reduced-sodium beef broth
• 1 envelope (from a 2.2 oz. box) beefy onion soup mix
• 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
• 3-4 cloves garlic, minced
• 6-8 cups beef broth or water, more if desired
• 1 pkg. (24 oz.) frozen home-style egg noodles
• Salt and pepper, to taste
• Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
• In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
• An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.
Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make! #beef #noodles #slowcooker #dinner #comfortfood#Beans#White Beans
Total time: 5 minutes
Servings: 8-10 Servings
Ingredients :
• 2-3 lb. beef roast• 1 can (14 oz.) reduced-sodium beef broth
• 1 envelope (from a 2.2 oz. box) beefy onion soup mix
• 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
• 3-4 cloves garlic, minced
• 6-8 cups beef broth or water, more if desired
• 1 pkg. (24 oz.) frozen home-style egg noodles
• Salt and pepper, to taste
Instructions :
• In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.• Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
• In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
• An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.
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