A hearty slow-cooker comfort meal with tender beef, rich savory broth, and extra protein from lean meat and high-protein noodles.
Servings
6–8 servings
Ingredients
Beef
- 2 lbs lean beef stew meat or chuck roast, trimmed and cubed
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Slow Cooker Base
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 8 oz mushrooms, sliced (optional)
Protein Boost
- 1 cup low-fat cottage cheese
- ½ cup plain Greek yogurt
Noodles
- 8 oz high-protein pasta or egg noodles
Optional Garnish
- Fresh parsley
- Parmesan cheese
- Cracked black pepper
Instructions
1. Brown the Beef
- Heat olive oil in a skillet.
- Season beef with salt, pepper, garlic powder, onion powder, and paprika.
- Sear 2–3 minutes per side for extra flavor.
2. Add to Crock Pot
Place into slow cooker:
- Beef
- Onion
- Garlic
- Beef broth
- Worcestershire sauce
- Italian seasoning
- Mushrooms
3. Slow Cook
- LOW: 7–8 hours
or - HIGH: 4–5 hours
The beef should become very tender.
4. Add the Noodles
- Stir in noodles during the last 20–30 minutes.
- Cook until tender.
5. Make It Creamy
- Mix cottage cheese and Greek yogurt until smooth.
- Stir into the crock pot after cooking is finished.
- Do not boil after adding dairy to avoid curdling.
Meal Prep Tips
- Keeps 4 days in the refrigerator.
- Add extra broth when reheating since noodles absorb liquid.
- Freezes well without noodles; add fresh noodles later.
Extra Protein Ideas
- Use chickpea or lentil pasta
- Add white beans
- Stir in collagen peptides
- Top with shredded parmesan
Approximate Nutrition (Per Serving)
- Protein: 40–50g
- Calories: 420–520
- Carbs: 28–38g
- Fat: 14–18g
