Description
A comforting slow-cooked dish featuring tender steak in a rich gravy served over hearty noodles, perfect for family gatherings.
Ingredients
Scale
- 1.5 lbs Beef Chuck Steak
- 8 oz Egg Noodles (or fusilli/pappardelle)
- 1 Onion, diced
- 4 cloves Garlic, minced
- 2 cups Low-Sodium Beef Broth
- 2 tbsp Worcestershire Sauce
- 1 tsp Paprika
- 1 tsp Thyme
- Salt and Pepper, to taste
- Oil, for searing
- 1 tbsp Cornstarch (for thickening)
Instructions
- Sear the Steak: In a skillet over medium-high heat, add a drizzle of oil and sear the beef chuck steak on both sides until it develops a rich, golden-brown crust, about 3-4 minutes per side.
- Prep the Aromatics: In a mixing bowl, combine diced onions, minced garlic, paprika, thyme, and a generous pinch of salt and pepper.
- Layer in the Slow Cooker: Place the seared steak in the crockpot and top it with the onion-garlic mixture. Pour in the beef broth and Worcestershire sauce.
- Cook Low and Slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Prepare the Noodles: About 20 minutes before serving, cook the egg noodles according to the package instructions until al dente. Drain and set aside.
- Thickening the Gravy: Once the steak is fork-tender, remove it from the crockpot and shred it. Mix a slurry of cornstarch and water and stir it into the liquid in the crockpot.
- Combine & Serve: Add the shredded steak back to the sauce, and serve over the cooked noodles.
Notes
Searing the steak is essential for enhanced flavor. Marinating overnight can elevate the dish further.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg