A comforting and hearty slow cooker beef noodle dish featuring tender beef, flavorful broth, and soft egg noodles, perfect for an easy and satisfying meal.
2 pounds beef chuck roast, cut into 2-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
2 cups water
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
3 large carrots, peeled and sliced into 1/2-inch pieces
3 stalks celery, sliced into 1/2-inch pieces
8 ounces egg noodles
2 tablespoons chopped fresh parsley
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Add beef broth, water, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper 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, or until beef is tender.
About 30 minutes before serving, add egg noodles to the slow cooker and stir gently.
Cover and cook on low for an additional 30 minutes, or until noodles are tender.
Stir in chopped fresh parsley before serving.