Description
A hearty and comforting slow cooker beef with noodles recipe featuring tender beef, savory vegetables, and wide egg noodles simmered to perfection.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup water
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt
3 medium carrots, peeled and sliced into 1/2-inch pieces
2 stalks celery, sliced into 1/2-inch pieces
8 ounces wide egg noodles
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Work in batches if needed to avoid overcrowding.
Transfer browned beef to the slow cooker.
Add diced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened.
Transfer onions and garlic to the slow cooker.
Pour beef broth and water into the slow cooker.
Add tomato paste, Worcestershire sauce, dried thyme, dried rosemary, black pepper, and salt to the slow cooker. Stir to combine.
Add sliced carrots and celery to the slow cooker and stir gently.
Cover and cook on low for 6 hours until beef is tender.
About 30 minutes before serving, cook egg noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together cornstarch and cold water until smooth.
Stir the cornstarch mixture into the slow cooker to thicken the sauce.
Cover and cook on high for an additional 15 minutes until sauce thickens.
Add cooked egg noodles to the slow cooker and gently toss to combine with beef and vegetables.
Sprinkle chopped fresh parsley over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes