Slow Cooker Beef Noodle Stew

Submitted by *Parsley*

"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. I use my 6-qt. crockpot for this."

 

• Ready In: 6hrs 20mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 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
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 3 tablespoons cornstarch, dissolved in
• 1⁄4 cup cold water
• 8 -10 ounces wide egg noodles

directions

1. In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper.
2. Cover and cook on low for 6-7 hours.
3. When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover.
4. Cook the egg noodles according to package. Drain and stir into the crockpot.
5. Cook on high for ten more minutes.
6. Stir and serve.
7. If you need more liquid, add it before serving.

Reviews

[faith58]

Tried this after reading lauralie's wonderful review. Parsley this was wonderful. I followed the recipe exactly as written but I did brown the beef stew on the stove before putting it in the crock pot. Our grandbaby loved the noodles :) Thank you for a great comfort food meal.

 

[Joan D.]

This is a great recipe and will be put in regular rotation at my house. I 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. I used two types of pasta as I didn’t have enough of one.

 

[Deborah H.]

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. I 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

 

[Dessert Dawn]

What a great recipe for a Sunday afternoon! I had a small London broil roast and thought I'd halve the recipe but decided to add pork bits to the meat. I browned it and added just a dash of red wine I got from a friend.. What a great meal! Thank you!

 

[Stacie G.]

This recipe is simply excellent. I doubled the ingredients and added 1 cup of pinot noir to my batch. Red wine just adds a special extra something to the flavor of stew. I also stirred in two packets of Goya sazon and did not use salt or pepper. I had to use extra cornstarch to get the broth to thicken adequately but I think that was because I did not compensate for the wine. I used "All Natural Better Than Bouillon" reduced sodium beef base. So freaking satisfying. I'm going to take the time to write this one down on a recipe card so I never lose track of it.