A hearty and comforting slow cooker stew featuring tender beef stew meat, vegetables, and egg noodles simmered in a rich, savory broth. Perfect for an easy, satisfying meal.
2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch rounds
3 celery stalks, sliced into 1/2-inch pieces
4 cups low-sodium beef broth
1 cup water
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt
2 bay leaves
8 ounces egg noodles
2 tablespoons chopped fresh parsley
Heat olive oil in a large skillet over medium-high heat.
Add beef stew meat and brown on all sides, about 5-7 minutes. Transfer browned meat to the slow cooker.
In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Add sautéed onion and garlic to the slow cooker.
Add sliced carrots, celery, beef broth, water, Worcestershire sauce, dried thyme, dried rosemary, black pepper, salt, and bay leaves to the slow cooker. Stir gently to combine.
Cover and cook on low for 6 hours, or until the beef is tender.
About 30 minutes before serving, remove bay leaves from the slow cooker.
Add egg noodles to the slow cooker and stir to combine.
Cover and cook on high for 20-30 minutes, or until noodles are tender.
Stir in chopped fresh parsley just before serving.
Serve hot and enjoy your comforting slow cooker stew meat and noodles.