My hubby’s always hankering for this, so I whip it up almost every week

Ah, Slow Cooker Beef and Noodles – it’s like a warm hug in a dish that’s been cherished by families for ages. Imagine succulent beef chunks gently simmering away in a robust broth, then ladled over a welcoming mound of pillowy egg noodles. The gradual cooking not only infuses an explosion of flavors but also grants the beef that luxurious, fall-apart tenderness. Though its roots might be a bit ambiguous, variations of this beef and noodle delight are celebrated in different global cuisines, marking its universal appeal and adaptability.
Perfect Pairs to Elevate Your Dish:
Steamed Veggies: Think of bright, lightly steamed veggies like broccoli or carrots, offering a fresh, colorful counterpoint to the hearty beef and noodles.
Crusty Bread: Imagine tearing into a rustic baguette or garlic bread, perfect for mopping up all that savory, delicious broth ensuring no flavor is left behind.

Refreshing Side Salad: Envision a crisp salad with mixed greens, juicy cherry tomatoes, and cool cucumbers, drizzled with a zesty vinaigrette, providing a vibrant, refreshing contrast.
Crafting Your Slow Cooker Beef and Noodles:
Ingredients:2-3 pounds chuck roast

1 onion, chopped

2 cups beef broth (or water)

1 tablespoon Italian seasoning

1 pound egg noodles

2 teaspoons Worcestershire sauce

2 garlic cloves

1 cup mushrooms, sliced (optional)

Salt and pepper, to your liking

½ cup heavy cream (or mix 1 tablespoon each of cornstarch and water, if preferred)

1 tablespoon oil

Let’s Get Cooking:

Begin with the Beef: In a skillet, heat the oil over a medium-high flame. Brown the chuck roast on all sides, then transfer it into the slow cooker.

Layer the Flavors: Add onions, garlic, Italian seasoning, and optionally, mushrooms into the cooker.

Create the Base: Mix beef broth and Worcestershire sauce in a bowl and pour it over the contents in the slow cooker.

Season: Add salt and pepper as per your taste.

Slow Cook: Cover and let it cook on a low setting for 6-8 hours (or 4 hours on high) until the beef is a tender delight that easily shreds.

Prepare the Noodles: Cook the egg noodles as per package instructions about 30 minutes before serving, then drain.

For a Creamy Twist: Introduce the heavy cream (or your cornstarch mixture) into the slow cooker, stirring it in during the final 15 minutes of cooking.

Shred & Serve: Using two forks, gently shred the cooked beef and lay it generously over the cooked noodles.

Final Touch: Do a taste test and adjust the seasoning if needed.

Indulge in your comforting, scrumptious bowl of Slow Cooker Beef and Noodles and enjoy every bite!

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