Description
A comforting crock pot dish featuring tender beef, savory onions, and creamy flavors, perfect for chilly nights.
Ingredients
- 2 lbs Beef Stew Meat (or chuck roast or round steak)
- ¼ cup Flour (can be omitted for gluten-free)
- 1 tbsp Garlic Powder (or fresh garlic)
- 1 tbsp Onion Powder (or fresh onions)
- 1 tbsp Salt (adjust to taste)
- 1 tsp Black Pepper (adjust to taste)
- 2 tbsp Butter (or olive oil)
- 3 large Yellow Onions (sliced)
- ¾ cup Beef Stock (low-sodium preferred)
- 1 packet French Onion Soup Mix (homemade is best)
- 1 leaf Bay Leaf (remove before serving)
- ½ tsp Dried Rosemary (thyme is a good substitute)
- 4 oz Cream Cheese (cubed, Greek yogurt can be a substitute)
- ¼ cup Sour Cream (heavy cream can be used for richer texture)
- 12 oz Egg Noodles (gluten-free pasta can be used)
- 1 cup French Fried Onions (for topping)
Instructions
- Melt the butter over medium heat in a large skillet.
- Add the sliced onions and sauté until soft and slightly caramelized.
- Transfer the sautéed onions into a crock pot.
- Season the beef stew meat with salt, pepper, and flour, if using.
- Layer the seasoned beef on top of the onions in the crock pot.
- Sprinkle in the garlic powder, onion powder, rosemary, and bay leaf.
- Pour in the beef stock and French onion soup mix, stirring gently to combine.
- Cook on low for about 360-480 minutes or until the beef becomes tender.
- Cook the egg noodles according to package directions in the last 30 minutes of cooking.
- Stir in the cream cheese and sour cream until well combined; remove the bay leaf before serving.
- Serve the beef mixture over egg noodles and top with French fried onions.
Notes
For a thicker sauce, simmer uncovered for the final 30 minutes. Feel free to add vegetables like carrots or celery for extra nutrition.
