A comforting and hearty slow cooker stew featuring tender beef stew meat simmered with vegetables and served over soft egg noodles. Perfect for an easy, satisfying meal.
2 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced into 1/2-inch pieces
4 cups beef broth, low sodium
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces wide egg noodles
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons fresh parsley, chopped
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 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 with the beef.
Add sliced carrots, celery, beef broth, dried thyme, dried rosemary, bay leaf, salt, and black pepper 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, remove the bay leaf 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 stew. Cover and cook for 10 minutes more.
Meanwhile, cook egg noodles according to package instructions until al dente. Drain and set aside.
Remove stew meat and vegetables from the slow cooker with a slotted spoon and place in a large serving bowl.
Stir the thickened broth in the slow cooker to ensure even consistency, then pour over the meat and vegetables.
Serve the stew over the cooked egg noodles.
Garnish with chopped fresh parsley before serving.