Classic Beef and Noodles
Beef and Noodles using Granny's classic easy 5-ingredient recipe made even quicker in the Instant Pot, but can be made using the crockpot or stove top too.
Ingredients
- 1 Tablespoon olive oil
- 1 pound beef stew meat (cut into one inch pieces)
- 22 ounces cream of mushroom soup (two 11-ounce boxes from Trader Joe's recommended, see note below)
- 2 Tablespoon onion dip mix
- 1 cup beef broth (more if needed, see instructions below)
- 8 ounces egg noodles
- 1 Tablespoon salt (for cooking the noodles)
Directions
- 1
Add olive oil to pressure cooker pot and set to sauté function. Divide meat in half and brown the first half, turning only once. Remove from pot and set on plate. Brown second half of meat.
- 2
Brown meat in heavy bottom pot over medium high heat using same procedure. Once all ingredients (not the egg noodles which will need to be cooked separately) have been added to pot, cover and allow to braise at a simmer for at least an hour. When done, stir in the drained cooked noodles.
- 3
Brown meat in heavy bottom pot over medium high heat using same procedure. Transfer to slow cooker with remaining ingredients (not the egg noodles which will need to be cooked separately). Cover and cook on high for 2 hours or low (recommended) for 6-8 hours. When done, stir in the drained cooked noodles.