Slow Cooker Beef and Noodles for 6 Servings

Instructions:

1. Heat the neutral oil in a large skillet over medium high heat. Pat the 3 lbs of beef chuck cubes dry with a paper towel — this is crucial for a good crust. Sear the beef in batches until a deep brown crust forms on all sides. Transfer the meat to the slow cooker.
2. In the same skillet (don't wash it!), add the diced yellow onion. Cook for 3-4 minutes until the onion is translucent and picking up the brown bits. Add the minced garlic and cook for 30 seconds until fragrant.
3. Stir the 1 oz onion soup mix, 1 tsp dried thyme, and 1/2 tsp black pepper into the onion mixture. Pour in 1 cup of the beef bone broth to deglaze the pan, scraping the bottom with a wooden spoon to release the fond.
4. Pour the onion and broth mixture into the slow cooker over the beef. Add the remaining 3 cups of bone broth, 2 tbsp Worcestershire sauce, and 1 tbsp beef base. Stir gently to combine.
5. Cover and cook on Low for 8 hours. Note: High heat for 4 hours works in a pinch, but the beef won't be quite as tender.
6. After 8 hours, remove the lid. The beef should be falling apart. Stir in the 24 oz frozen thick style egg noodles. Ensure the noodles are mostly submerged in the liquid.
7. Cover and cook on Low for another 30-45 minutes until the noodles are tender and the sauce has thickened.
8. Gently stir in the 1/2 cup heavy cream. This will turn the dark broth into a velvety, golden gravy. Taste and add salt only if needed (the soup mix and bouillon are quite salty already).
9. Serve the beef and noodles in wide bowls. Sprinkle generously with fresh parsley to cut through the richness.