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By Donna Deaton
It’s finally beginning to feel more like fall–cooler, moister, dark by 6:00–so here’s another savory slow cooker recipe. This one looks super easy and pretty yummy too. Let me know if you try it.
Ingredients
2 lb beef stew meat
1 packet brown gravy mix
1 can (10.5 oz) condensed cream of mushroom soup
1 cup beef broth
1 tsp onion powder
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
12 oz egg noodles
½ cup sour cream
1 tbsp Worcestershire sauce
Serves: 6 | Prep time: 15 minutes | Cook time: 8 hours
How to Make: Add beef, gravy mix, mushroom soup, broth, Worcestershire, onion powder, garlic powder, salt, and pepper to the slow cooker and stir. Cover and cook on LOW for 7–8 hours, until the beef is tender. Cook the egg noodles separately according to package directions and drain. Stir sour cream into the beef mixture, then gently fold in the cooked noodles. Cover for 5–10 minutes, just until everything is creamy and heated through.
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