Slow Cooker Poor Man’s Beef and Noodles Directions:
Place the beef stew meat or chuck roast chunks into the bottom of a 5- to 7-quart slow cooker and spread them into an even layer.
In a medium bowl, whisk the condensed cream of mushroom soup and brown gravy mix packets for 1 minute until smooth.
Do not add water before cooking the beef.
Pour the soup and gravy mixture over the beef and scrape the bowl with a spatula.
Gently stir until the beef is coated, keeping the beef mostly in one layer.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender.
About 30 minutes before serving, break large beef chunks into bite-size pieces with a fork inside the slow cooker.
Add the dry wide egg noodles directly into the slow cooker and stir them into the hot gravy and beef.
Add 1/2 cup hot water only if the noodles are not mostly covered by gravy.
Cover and cook on HIGH for 20 to 30 minutes, stirring twice, until the noodles are tender but not mushy.
Serve hot from the slow cooker, portioning 1 1/2 cups per serving.
WW Points Calculation
Beef stew meat or chuck roast, 2 pounds: 44.00 points
Condensed cream of mushroom soup, 2 cans: 12.00 points
Brown gravy mix, 2 packets: 4.00 points
Wide egg noodles, 12 ounces dry: 36.00 points
Points Information:
Total Points: 96.00
Servings: 8 servings, 1 1/2 cups per serving
Points per serving: 12.00
Nutrition Information
Calories: 405
Fat: 13g
Protein: 29g
Carbohydrates: 41g
Sugar: 3g
Sodium: 890mg
I'm waiting for your comments! Enjoy!
