Description
A hearty and comforting slow cooker beef noodle dish featuring tender beef, savory broth, and soft egg noodles, perfect for an easy and satisfying meal.
Ingredients
2 pounds beef chuck roast, cut into 2-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
2 cups water
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
4 large carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced into 1/2-inch pieces
8 ounces wide egg noodles
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add 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 for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Pour beef broth and water into the slow cooker.
Add Worcestershire sauce, soy sauce, dried thyme, dried rosemary, black pepper, and salt to the slow cooker. Stir to combine.
Add sliced carrots and celery to the slow cooker.
Cover and cook on low for 6 hours until beef is tender.
About 30 minutes before serving, add the egg noodles to the slow cooker and stir.
In a small bowl, whisk together cornstarch and cold water until smooth.
Pour the cornstarch mixture into the slow cooker and stir well to thicken the broth.
Cover and cook for an additional 30 minutes until noodles are tender and broth has thickened.
Stir in chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes