A hearty and comforting slow cooker beef stew served over tender egg noodles, perfect for an easy and satisfying meal.
2 pounds beef chuck roast, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 medium carrots, peeled and sliced into 1/2-inch pieces
2 stalks celery, sliced into 1/2-inch pieces
8 ounces mushrooms, sliced
2 bay leaves
12 ounces wide egg noodles
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons fresh parsley, chopped
Season the beef cubes with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more. Transfer onion and garlic to the slow cooker.
Add beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, sliced carrots, celery, mushrooms, and bay leaves to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours, or until the beef is tender.
About 30 minutes before serving, cook the egg noodles according to package instructions until al dente. Drain and set aside.
Remove bay leaves from the slow cooker. 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 20-30 minutes until the sauce has thickened.
Serve the beef stew over the cooked egg noodles and garnish with chopped fresh parsley.