A comforting and hearty slow cooker beef noodle dish featuring tender beef, vegetables, and egg noodles simmered to perfection in a savory broth.
2 pounds beef chuck roast, cut into 2-inch cubes
1 tablespoon vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup water
3 medium carrots, peeled and sliced
2 stalks celery, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces egg noodles
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh parsley
Heat vegetable 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 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, sliced carrots, sliced celery, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the slow cooker. Stir gently to combine.
Cover and cook on low for 6 hours until beef is tender.
About 30 minutes before serving, remove bay leaf from the slow cooker.
Add egg noodles to the slow cooker and stir gently.
Cook uncovered on high for 20-25 minutes until noodles are tender.
In a small bowl, whisk together cornstarch and cold water until smooth.
Stir cornstarch mixture into the slow cooker and cook for an additional 5 minutes to thicken the broth.
Remove from heat and stir in chopped fresh parsley.
Serve hot.