Beef Stew and Noodles Crock Pot
A hearty and comforting beef stew slow-cooked to perfection with tender vegetables and served over soft egg noodles. Perfect for an easy and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 20 minutes
- Yield: 6
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 large carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced
3 medium potatoes, peeled and diced into 1-inch cubes
4 cups beef broth
1 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
8 ounces wide egg noodles
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the crock pot.
In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add sautéed onion and garlic to the crock pot.
Add carrots, celery, and potatoes to the crock pot.
Pour beef broth and red wine into the crock pot.
Stir in tomato paste, dried thyme, dried rosemary, and bay leaves.
Season with salt and black pepper to taste.
Cover and cook on low for 7 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 create a slurry.
Remove bay leaves from the stew. Stir the flour slurry into the crock pot to thicken the stew.
Cover and cook on high for an additional 15-20 minutes until the stew thickens.
Serve the beef stew over the cooked egg noodles.
Garnish with chopped fresh parsley before serving.