1 can approximately 14 oz. of low-sodium beef broth, divided (around 400 ml)
1-1/2 pounds 680 grams boneless beef chuck eye roast, trimmed and cut into 2-inch cubes
2 teaspoons kosher salt divided
1/2 teaspoon ground black pepper divided
1 tablespoon vegetable oil
1 medium yellow onion thinly sliced
8 ounces 225 grams button mushrooms, sliced
1/2 cup 120 ml red wine
4 garlic cloves minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
8 ounces 225 grams old-fashioned wide egg noodles
4 ounces 113 grams cream cheese, cut into 1-inch cubes
1 cup 240 ml sour cream
2 tablespoons chopped fresh parsley for garnish (optional)
Start by measuring 1/2 cup (120 ml) of beef broth and reserve it in a covered container in the fridge for later use.
Season the beef on all sides with 1-1/2 teaspoons of salt and 1/4 teaspoon of pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add half of the beef and cook it for about 6 to 8 minutes until it’s beautifully browned on all sides, turning it occasionally for even browning. Transfer the browned beef to your Crock Pot. Repeat this process with the remaining beef, transferring it to the Crock Pot when well browned after each batch.
Add the thinly sliced onion and sliced mushrooms to the skillet. Cook them for about 8 to 10 minutes until the mushrooms are nicely browned, stirring occasionally. Stir in the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and then transfer the mixture to the Crock Pot.
Once the skillet is empty, deglaze it with red wine, scraping off any flavorful bits from the bottom, and add the deglazing liquid to the Crock Pot.
Now, add the minced garlic, Dijon mustard, Worcestershire sauce, and the remaining beef broth to the Crock Pot. Stir everything well to combine. Cover the Crock Pot and cook on low for 8 hours or on high for 4 hours. (Low is preferred for tender meat and optimal flavor development.)
Once the cooking time is complete, remove the lid and use a wooden spoon to coarsely break up the beef into bite-sized pieces. Some chunks are perfectly fine; they add texture to the dish.
In a small bowl, whisk together the cornstarch and the reserved 1/2 cup (120 ml) of beef broth from the fridge until smooth. Stir this cornstarch mixture into the beef mixture in the Crock Pot.
If necessary, return the Crock Pot to the high setting. Cover it and continue cooking for an additional 15 to 20 minutes or until the sauce has thickened to your desired consistency.
Meanwhile, cook the egg noodles according to the package instructions. Drain them well.
Add the cubed cream cheese and sour cream to the Crock Pot, stirring until the cream cheese melts and incorporates fully into the sauce.
Serve the beef mixture over the cooked egg noodles or pour the cooked noodles directly into the Crock Pot and stir until well combined.
Optionally, garnish with chopped fresh parsley for a pop of color and freshness.
For a lighter version, you can use low-fat cream cheese and sour cream.
If you prefer a thicker sauce, you can increase the amount of cornstarch to achieve your desired consistency.
Leftovers can be refrigerated and reheated the next day, and the flavors will have even more time to meld together.