•INGREDIENTS:
1.5 lbs beef stew meat (beef tips)
1 large onion, chopped
3 cloves garlic, minced
1 cup beef broth
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 tbsp Dijon mustard
1 tsp dried thyme
1/2 tsp black pepper
1/2 cup heavy cream
1 cup frozen peas (optional)
8 oz egg noodles
2 tbsp cornstarch (optional, for thickening)
•INSTRUCTIONS:
Prepare the Beef: Place the beef stew meat in the bottom of the crockpot. Add the chopped onion and minced garlic.
Make the Sauce: In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, and black pepper. Pour this mixture over the beef in the crockpot.
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender and cooked through.
Prepare the Noodles: About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
Thicken the Sauce (optional): If you prefer a thicker sauce, mix the cornstarch with a small amount of cold water to make a slurry. Stir it into the crockpot and cook on high for an additional 15-20 minutes, until the sauce has thickened.
Combine and Serve: Stir in the heavy cream and frozen peas (if using) into the crockpot. Cook for an additional 10 minutes, until the peas are heated through. Add the cooked egg noodles to the crockpot and toss to combine.