Wednesday, October 26, 2011

Best Beef and Noodles Ever

My family LOVED this recipe. I started out following the original recipe and then adapted it to fit what we would like. I made half the recipe and it was perfect for 3 of us. We will make this again and again. We made sure to take some when we went to see Jenna and she loved it too!

Best Beef and Noodles Ever

adapted from Tammy Brady Keller

3 lbs stew meat
2 sticks butter
2 pkgs onion soup mix
3 cans beef broth
2 cans french onion soup

Mix all ingredients together and cook on low all day---for 8 hours.  Add 2 cans of cream of mushroom soup about 1 hour before serving.  Boil a package of egg noodles and add to the beef mixture just before serving. 
These beef and noodles are so simple and so delicious! Even the picky eaters love them and they are delicious! The beef is butter tender!

11 comments:

  1. Beth, that looks yummy, It's andi from the wednesday baker and I have an award for you and your blog. Please stop over thanks, andi

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  2. I have a question about the recipe. It calls for 3 cans beef broth and 2 cans french onion soup. In your directions you say to add 2 cans of cream of mushroom soup. Is this in addition to the 5 cans of soup?

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  3. Suzanne, we halved the recipe so used the equivalant of 1.5 cans of beef broth(we use beef bouillion cubes)at the beginning of the recipe, and then at the end, an hour before serving added 1 can of cream of mushroom. If you do the full recipe, you would use the all those cans!

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  4. This comment has been removed by the author.

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  5. THIS CHAIR BOUND GRANNY HAS WANTED TO MAKE IT FOR THE PAST WEEK IF ONLY I CAN GET GRAMPS TO GO TO THE STORE FOR THE INGRED. HE'S BEEN TO THE STORE TWICE THIS PAST WEEK AND FORGOT TO PICK THEM UP. DARN HIM. IT LOOKS SO GOOD.I'M GOING TO PLAY WITH THE RECIPE. THANKS FOR SHARING

    GRANNY FROM FLORIDA

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  6. Aptly named. Very high in sodium but this recipe will be a special comfort food during the long Wisconsin winter.

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  7. Oh my!!! I have been hoarding your recipes like it's my business for a while now. I made this one for dinner last night and EVERYBODY ate 2 bowls, this includes my 1, 3 & 5 year old boys. I already told my husband to expect it in the really regular rotation! I used boullion cubes and think I made too many so next time I will cut those down...your gravy looks much more "gravyish" than mine did. Thanks for all the great recipes and keep em coming!
    PS I should add I had a bowl for breakfast and am already looking forward to lunch. Planning my water intake and elliptical hour in between for the sodium and butter calories.

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  8. Feel free to adjust the soup at the end---you may not need to add it. When I first made this recipe, I didn't have ANY liquid in it at the beginning and knew I had to change that when we thought it was burning! Also, if you make the whole recipe, try cutting out one of the french onion soups or cut down on the beef broth to make it thicker.

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  9. Awesome..
    No need to tell that they are delicious.

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  10. I am making this recipe for the second time, it is that GOOD ! I left out 1 packet of powdered onion soup mix, braised my meat in olive oil, and coated it with a little flour, to lock in the flavor, and because of one comment about the sodium, I left one packet of dry onion soup mix.

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