Description
Tender shredded beef cooked slowly with mushrooms in a creamy sauce, served over soft egg noodles for a comforting and easy meal perfect for any dinner.
Ingredients
Main Ingredients
- 2 lbs beef stew meat
- 2 cups mushrooms, sliced
- 1 can (10.5 oz) cream of mushroom soup
- 12 oz egg noodles, cooked according to package instructions
Instructions
- Prepare Ingredients: Slice the mushrooms and cook the egg noodles according to package instructions, then set aside.
- Add to Slow Cooker: Place the beef stew meat, sliced mushrooms, and cream of mushroom soup into the slow cooker. For extra moisture, you can add about 1/2 cup of beef broth if desired.
- Cook Slowly: Cover and cook on LOW for 6 to 8 hours, until the beef is very tender and easily shreds with a fork.
- Shred Beef: Use two forks to shred the beef directly in the slow cooker, mixing it well with the mushrooms and creamy sauce.
- Serve: Spoon the shredded beef and mushroom mixture over the cooked egg noodles and serve hot.
Notes
- Adding beef broth before cooking can make the dish saucier and more flavorful.
- You can substitute cream of mushroom soup with a homemade mushroom gravy for a fresher taste.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- For additional vegetables, consider adding sliced onions or carrots to the slow cooker at the beginning.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
