Crock Pot Beef and Noodles

By spend with pennies

Ingredients

1 pound beef chuck roast (cubed, or stew meat)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 medium onion (chopped)
1 tablespoon butter
2 ¾ cups less sodium beef broth
1 beef bouillon cube
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 bay leaf
16 ounces medium egg noodles
¼ cup heavy whipping cream

Prep Time15mins
Servings4

Instructions

In a large bowl, combine beef, garlic powder, salt, and pepper.

Heat the oil in a large skillet over medium-high heat. Add the beef in small batches, and cook until all sides are browned. Transfer to a 6 qt. slow cooker.

Add the butter and onion to the skillet and cook 2 to 3 minutes or just until the onion begins to soften. Add to the slow cooker.

Add the broth, bouillon cube, Worcestershire sauce, Italian seasoning, and bay leaf to the slow cooker.

Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours or until the beef is fork-tender. Remove bay leaf.

Add the dried noodles and cream to the slow cooker and stir to combine.

Cover and cook for an additional 20 to 35 minutes or until the noodles are tender, stirring occasionally.