Slow-Cooker Steak and Onion Gravy Noodles

Tender steak strips slowly cooked with onions, carrots, and a savoury brown gravy, served over egg noodles with peas. This comforting, Quebec-style meal prep reheats easily for satisfying weekday lunches.

Slow-Cooker Steak and Onion Gravy Noodles
Prep time
15 min
Cook time
250 min
Yield
1 serving

Ingredients

  • 220 g Beef Broth
  • 1 g Black Pepper
  • 80 g Carrot
  • 6 g Cornstarch
  • 8 g Dijon mustard
  • 1 g Dried Thyme
  • 65 g Egg noodles
  • 70 g frozen peas
  • 4 g Garlic
  • 2 g Salt
  • 170 g Steak
  • 15 g Tomato Paste
  • 5 g Vegetable oil
  • 20 g Water
  • 5 g Worcestershire Sauce
  • 120 g Yellow Onion

Instructions

  1. Cut the steak into thin strips. Slice the onion and carrot, and finely chop the garlic.
  2. Heat the oil in a skillet over medium-high heat. Brown the steak for 2 to 3 minutes, then transfer it to the slow cooker.
  3. Add the onion, carrot, garlic, beef broth, tomato paste, Dijon mustard, Worcestershire sauce, thyme, salt, and pepper to the slow cooker. Stir well.
  4. Cover and cook on low for 4 hours, until the steak is tender and the vegetables are soft.
  5. Mix the cornstarch with the water. Stir it into the slow cooker, add the peas, and cook on high for 15 minutes until the gravy thickens.
  6. Meanwhile, cook the egg noodles according to the package directions. Drain and portion the noodles with the steak and onion gravy.