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Slow Cooker Beef Noodle Stew

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Ingredients

Adjust Servings:
2 - 2 1/2 lbs beef stew meat, cut into chunks
3 cups beef broth
1 cup chopped onion
3 garlic cloves, minced
4 large carrots, peeled and diced
1 1/2 cups sliced celery
2 15 ounce cans diced tomatoes, undrained
1 - 2 teaspoon worcestershire sauce
1 teaspoon thyme
1/2 teaspoon marjoram

Nutritional information

764.5
Calories
372 g
Calories From Fat
41.4 g
Total Fat
16 g
Saturated Fat
189.7 mg
Cholesterol
957 mg
Sodium
48.5 g
Carbs
5.5 g
Dietary Fiber
9.9 g
Sugars
48.7 g
Protein
425 g
Serving Size

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Slow Cooker Beef Noodle Stew

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    This is a great recipe and will be put in regular rotation at my house. used a small roast that I cubed and seared in a cast iron skillet before adding it to my slow cooker. The meat was beyond tender and the broth was so flavourful. I did add a Tbsp of Better than bouillon and a Tbsp of orange marmalade. I always add a touch of sweetness to tomato based dishes. used two types of pasta as I didnt have enough of one.

    • 400 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Slow Cooker Beef Noodle Stew, A nice crockpot beef stew when you’re not in the mood for the classic beef stew with potatoes. I’m sure you could slow-ccok this on the stovetop, I just never have. use my 6-qt. crockpot for this., This is a great recipe and will be put in regular rotation at my house. used a small roast that I cubed and seared in a cast iron skillet before adding it to my slow cooker. The meat was beyond tender and the broth was so flavourful. I did add a Tbsp of Better than bouillon and a Tbsp of orange marmalade. I always add a touch of sweetness to tomato based dishes. used two types of pasta as I didnt have enough of one., Sunday afternoon in Iowa and I had leftover shredded beef from a rump roast used for hot roast beef sandwiches w/au jus. From my recipe notebook, I pulled out this recipe I’d made in 2012. used it again today, adding in all the ingredients as noted plus a cup of green beans. I had dried basil from my sister’s garden last summer and used it which really added to the taste. I also added in a half cup of red wine. I think it made the taste more rich and full-bodied. It filled the house with a wonderful aroma as it slow cooked. I paired it with crusty bread and a fresh fruit salad for dinner. I added in the noodles at the end and used spaghetti noodles, broken up with the focus on the veggies and roast beef. A great recipe for fall/winter and so easy. Thank you, Parsley! ~ Debbie 12/30/18


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    Steps

    1
    Done

    In a Large Slowcooker, Place the Beef Cubes, Broth, Onion, Garlic, Carrots, Celery, Tomatoes, Worcestershire, Thyme, Marjoram, Basil, Salt and Pepper.

    2
    Done

    Cover and Cook on Low For 6-7 Hours.

    3
    Done

    When Done, Dissolve 3 Tbsp Cornstarch in the 1/4 Cold Water. Stir Into the Crockpot and Replace Cover.

    4
    Done

    Cook the Egg Noodles According to Package. Drain and Stir Into the Crockpot.

    5
    Done

    Cook on High For Ten More Minutes.

    6
    Done

    Stir and Serve.

    7
    Done

    If You Need More Liquid, Add It Before Serving.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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