Description
A hearty and comforting beef stew slow-cooked to tender perfection, served over soft egg noodles for a satisfying meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium celery stalks, sliced
1 large onion, diced
3 cloves garlic, minced
3 medium potatoes, peeled and cut into 1-inch cubes
4 cups beef broth
1 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1/4 cup all-purpose flour
12 ounces egg noodles
2 tablespoons fresh parsley, chopped
Instructions
Season the beef cubes with salt and black pepper.
Heat vegetable oil in a large skillet over medium-high heat. Add beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the crock pot.
Add carrots, celery, onion, garlic, and potatoes to the crock pot.
In a medium bowl, whisk together beef broth, red wine, tomato paste, dried thyme, dried rosemary, and bay leaves. Pour the mixture over the beef and vegetables in the crock pot.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
About 30 minutes before serving, cook egg noodles according to package instructions until al dente. Drain and set aside.
Remove bay leaves from the stew. In a small bowl, mix the all-purpose flour with 1/4 cup of cold water until smooth. Stir the flour mixture into the stew to thicken. Cover and cook on high for an additional 15-20 minutes.
Serve the beef stew over the cooked egg noodles and garnish with chopped fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 8 hours