Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tbsp apple cider vinegar
  • 12 oz wide egg noodles
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 cup frozen peas
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the cubed beef chuck thoroughly with salt and pepper and place the meat in the bottom of the slow cooker.
  2. In a small bowl, whisk together the beef broth, Worcestershire sauce, minced garlic, onion powder, and apple cider vinegar. Pour the liquid over the beef, ensuring all pieces are submerged.
  3. Set the slow cooker to Low for 8 hours (or High for 4 hours), keeping the lid closed to trap steam.
  4. About 30 minutes before serving, stir the frozen peas into the slow cooker.
  5. Boil the wide egg noodles in a separate pot of salted water until al dente, then drain.
  6. Mix cornstarch with cold water to create a slurry; stir the slurry into the slow cooker and turn the heat to High for the final 15-20 minutes until the sauce is glossy and thick.
  7. Fold in the cooked noodles and garnish with chopped fresh parsley.