Instructions:
Organize the Beef: Place the beef tips at the bottom of your crockpot, layering them with the chopped onion and minced garlic.
Craft the Sauce: In a separate mixing bowl, combine the beef broth, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, and black pepper. Stir well until fully mixed. Pour this flavorful blend over the beef.
Slow Cook: Seal the crockpot and set to cook on low for 6-7 hours or on high for 3-4 hours. The aim is for the beef to be beautifully tender.
Noodles: When the beef is nearly done, boil the egg noodles as per the instructions on their package. Once cooked, drain and set aside.
Thicken the Sauce (Optional): For a thicker sauce, blend cornstarch with a little cold water to create a slurry. Mix this into the crockpot and continue to cook on high for an extra 15-20 minutes to allow the sauce to thicken.
Final Touches: Stir in the heavy cream and frozen peas (if you chose to include them). Let them warm through for about 10 minutes. Finally, fold in the cooked egg noodles, ensuring they are well coated with the sauce.
Serve and Savour: Your dish is now ready to be served. Enjoy the hearty flavors of this comforting meal!
đź•’ Prep Time: 20 mins | Total Time: 7 hrs 20 mins | Servings: 6
