Can I double this recipe for a crowd?

Absolutely! Just make sure your slow cooker’s big enough. I once tried it in a smaller one, and let’s just say dinner was… delayed.

Is it possible to make this recipe gluten-free?

Yes, just swap the egg noodles for a gluten-free variety, and check your broth and soup for gluten-containing ingredients.

A crisp salad or some crusty bread gives a perfect balance to the meal.

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Season the beef: Pat the beef chunks completely dry with paper towels and season generously on all sides with the salt and black pepper.
Sear for flavor: Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches for 2–3 minutes per side until a deep, golden-brown crust forms. Transfer the beef to the bowl of a slow cooker.
Build the base: In the same skillet, add the diced onion and optionally mushrooms. Sauté for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Assemble: Pour the condensed cream of mushroom soup and beef broth into the skillet, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce and dried thyme. Pour this mixture over the beef in the slow cooker and tuck in the bay leaves.
Slow cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3 1⁄2–4 hours until the beef is completely fork-tender.
Add the noodles: Discard the bay leaves. Stir in the wide egg noodles, making sure they are mostly submerged in the liquid. Cover and cook on HIGH for 30–45 minutes until the noodles are tender.
Thicken: If the gravy is too thin, stir in the cornstarch slurry and let it bubble uncovered on HIGH for 10–15 minutes until it reaches a rich, glossy consistency.
Serve: Garnish with fresh chopped parsley and serve hot.

Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat simply on low heat on the stovetop or in the microwave.