Ingredients
1 ½ lbs beef stew meat
1 onion, diced
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
2 cups egg noodles
2 tbsp all-purpose flour
Salt and pepper to taste
Optional: fresh parsley for garnish
Directions
In a skillet, brown the beef stew meat over medium-high heat until seared on all sides. Transfer the meat to the slow cooker.
In the same skillet, sauté the diced onion and minced garlic until fragrant. Add the flour and cook for a minute to create a roux.
Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Pour the mixture over the beef in the slow cooker.
Season with salt and pepper, then cover and cook on low for 6-8 hours or until the beef is tender.
Stir in the heavy cream and egg noodles during the last 30 minutes of cooking. Cover and continue cooking until the noodles are tender.
Adjust the seasoning if needed, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories:
450
Fat:
25
Carbohydrates:
28
Protein:
28
Sodium:
700
Fiber:
2
Sugar:
2
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