Beef Stew and Noodles Crock Pot
A hearty and comforting beef stew slow-cooked to tender perfection, served over soft egg noodles. This easy crock pot recipe is perfect for a cozy meal any day of the week.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6
Ingredients
2 pounds beef chuck stew meat, cut into 1-inch cubes
1 tablespoon olive oil
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium celery stalks, sliced
1 medium onion, chopped
3 cloves garlic, minced
3 medium potatoes, peeled and diced into 1-inch cubes
4 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
8 ounces egg noodles
2 tablespoons all-purpose flour
2 tablespoons cold water
Instructions
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 beef to the crock pot.
Add carrots, celery, onion, garlic, and potatoes to the crock pot.
Pour beef broth and water over the ingredients in the crock pot.
Stir in tomato paste, dried thyme, dried rosemary, bay leaves, salt, and black pepper.
Cover and cook on low for 7 to 8 hours, or until beef is tender and vegetables are cooked through.
About 30 minutes before serving, cook egg noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together all-purpose flour and cold water until smooth to make a slurry.
Remove bay leaves from the stew.
Stir the flour slurry into the crock pot and cook on high for 15-20 minutes to thicken the stew.
Serve the beef stew hot over the cooked egg noodles.