Ingredients
- 2 and 1/4 pounds beef stew meat or sirloin tip steak cut into 1 inch cubes beef chuck roast can also be used*
- 1 packet (.87 ounces) gravy mix unprepared
- 3 tablespoons dried minced onion
- 1/4 teaspoon EACH onion powder, parsley flakes, paprika, pepper
- 2 tablespoons beef boullion granules NOT teaspoons!
- 3 cups low sodium beef stock or beef broth (stock is best!), separated
- 1/2 tablespoon minced garlic
- 1 package (8 ounces) cremini mushrooms sliced
- 3 tablespoons unsalted butter
- 3 tablespoons white flour
- 1/2 cup half and half or sub whole milk
- Serve over: Cooked egg noodles, such as Reames Egg Noodles
- Optional: fresh parsley, sour cream, additional salt/pepper
Instructions
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Generously grease or line your crockpot with a crockpot liner. You’ll need a large crockpot for this meal; I use a 6-quart.
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Add in the uncooked meat (if you use beef stew meat or sirloin tip steak — cut it against the grain into 1 inch cubes), gravy mix, dried onion flakes, all the seasonings, boullion granules, 2 and 1/2 cups beef stock (reserve the last 1/2 cup for later), minced garlic and mushrooms (add mushrooms halfway through the cooking time if you want them to be firmer).
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Stir together and cover. Cook on low for 6-9 hours or until the meat is tender. Stir occasionally if you’re around.
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Once the meat is cooked through and tender, prepare the roux.
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In a small saucepan over medium heat add in the butter. Melt.
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Briskly whisk in the white flour and then cook for 1 minute.
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Add in the reserved 1/2 cup beef stock or broth and whisk until smooth. Whisk in the half and half and briskly whisk until smooth.
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Pour the roux into the crockpot (be careful it can sizzle and steam when added) and briskly stir to combine.
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Follow package directions to cook the egg noddles and serve over the prepared egg noodles. Optionally garnish with a spoonful of sour cream (stir it in) and fresh parsley if desired. Season to taste with salt and pepper if desired.
*If you use beef chuck roast put all of the meat in the crockpot (no need to cook first or cut) with all the other ingredients and cook on low for 9-11 hours. Shred the meat when finished.
