Slow-Cooker Tangy Beef & Noodles

I'm taking a study break from Anatomy to present you with the recipe for Tangy Beef & Noodles. I've spent the last 5 hours going over the Lymphatic System and the Immune System...sounds fun right? I needed a "blog-break" before diving into the Respiratory and Digestive System and Metabolism/Nutrition.
Lord Help Me!

I think my brain might explode!
I might be considering Culinary School again.

Just kidding!

Don't freak out mom, I'm just hysterical right now!
I'll get over it....I hope!

But anyways...due to my huge midterm on Wednesday, I made a Slow-Cooker meal with my Crockpot. That way I didn't have to cook tonight and I don't have to cook tomorrow!

Here's what you are going to need:
-2 to 2-1/2 lb Beef Stew Meat
-1 cup BBQ Sauce
-1 tbsp Prepared Horseradish Sauce
-1 tsp Yellow Mustard
-2 tbsp Worcestershire Sauce
-1 tsp Alpine Touch (optional)
-1/2 tsp Garlic Powder
-1/2 tsp Salt
-1/4 tsp Pepper
-2 dashes Hot/Tobasco Sauce
-2 dashes of Liquid Smoke
-1 whole Onion-Caramelized
-4 oz of sliced Mushrooms
-Cooked Egg Noodles (to serve)

Take your handy-dandy Crockpot....

And throw in 2 to 2-1/2 lbs of Beef Stew Meat.

Combine everything but the caramelized onion, mushrooms and egg noodles in a mixing bowl and then pour it over the beef. Stir to combine.

Set on Low for 8-9 hours and watch the magic happen!

After 6 hours!

About 1-2 hours before you are ready to eat, add the sliced mushrooms and caramelized onions. Continue cooking for 1-2 hours.

About 15 minutes before dinner-time, cook up your Egg Noodles!

Serve the Tangy Beef over the Noodles and garnish with some Green Onions or Parsley.

It was sooo good!



Print Recipe Here!