Description
Tender beef, sweet caramelized onions, frozen egg noodles, and a creamy French onion-inspired sauce in the slow cooker or Instant Pot.
Ingredients
Scale
- 1 Tbsp butter
- 1 large onion, thinly sliced
- 20 oz beef stew meat
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 1/2 tsp dried rosemary
- 1 1/2 cups water
- 1 packet onion soup mix
- 1 bay leaf
- 12 oz frozen egg noodles (Reames or Grandmas brand)
- 1 1/2 tsp balsamic vinegar
- 1/2 cup sour cream
Instructions
Slow Cooker:
- Heat a pan over medium high heat (I did this step in my slow cooker because I have a stovetop function). Add in the butter and let it melt. Add in the onions and sauté for 5 minutes. Transfer to the slow cooker.
- Stir in the beef. Toss it with the garlic powder, onion powder, pepper, salt and rosemary.
- Stir in the water, the onion soup mix and bay leaf.
- Cover slow cooker and cook on low for 6 hours or on high for 3-4 hours. Remove the bay leaf.
- Stir in the frozen noodles and cook on high with the lid on for another 20-30 minutes.
- Stir in the balsamic and sour cream.
- Serve and enjoy!
Instant Pot:
- Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the onions and sauté for 5 minutes.
- Stir in the beef. Toss it with the garlic powder, onion powder, pepper, salt and rosemary.
- Stir in the water, the onion soup mix and bay leaf.
- Cover and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 20 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.
- Turn to the sauté setting. Stir in the frozen noodles and cook, stirring frequently until they are cooked through.
- Stir in the balsamic and sour cream.
- Serve and enjoy!
- Category: Beef, Pasta
- Method: Slow Cooker or Instant Pot