Slow Cooker Beef & Noodles

Ingredients

• 2.5 lb Beef cheek (Chuck roast may be used instead.)
• 10.5 oz Campbell's Golden Mushroom Soup (10.5 oz per can)
• 0.5 cup Water (Used to rinse out the soup cans.)
• 1 Onion (Small, diced)
• 1 tbsp Worcestershire sauce
• 1.5 tsp Salt (Adjust to taste; used to season the beef.)
• 1 tsp Black pepper (Adjust to taste; used to season the beef.)
• 1 tsp Garlic powder (Adjust to taste.)
• 8 oz Cream cheese
• 1 lb Egg noodles (Cook separately according to package directions before adding; no package cooking time is specified.)
• Parsley (For garnish; amount not specified.)
• Cooking oil (For searing the beef; amount not specified.)

Steps

1. 1

   Season the beef with the salt and pepper. Heat a skillet over medium-high heat and add cooking oil; when hot, sear the beef until golden brown, turning to brown the surfaces.

2. 2

   Transfer the seared beef to the slow cooker. Add both cans of golden mushroom soup and the water, using the water to rinse out the cans, and pour that into the cooker as well.

3. 3

   Add the diced onion, garlic powder, and Worcestershire sauce. Stir to combine around the beef.

4. 4

   Cover and cook on LOW for 7 hours.

5. 5

   About 30 minutes before the cooking time is finished, stir in the cream cheese.

6. 6

   Break down any large pieces of beef and stir until the cream cheese is smooth through the sauce.

7. 7

   Cook the egg noodles separately according to their package directions, then drain them. The source does not specify when to cook them.

8. 8

   Stir the cooked egg noodles into the beef mixture. Garnish with parsley and serve.

Notes

The source does not specify the amount of oil for searing, how to cook the egg noodles beyond cooking them separately, or an amount of parsley. The stated seven-hour LOW cook and adding cream cheese 30 minutes before it finishes are retained.

Nutrition per serving

• main
• comfort food
• slow cooker
• beef
• noodles
• dinner