Ingredients
Ingredients 1 onion
3 carrots ( peeled and chopped )
2 celery ribs ( chopped )
8 oz baby portabella mushrooms ( sliced )
4-6 garlic cloves
2 tbs tomato paste
1 tsp beef bullion
1 1/2 lb beef stew meat
6 cups beef broth
2 cups wide egg noodles
Directions
Place all ingredients in a 6 quart slow cooker except egg noodles. Cover with lid and cook on LOW for 8-9 hours or on HIGH for 5-6 hours.
Using two forks shred meat if desired and stir in egg noodles. Cover and cook on HIGH for 10-15 minutes or until noodles are tender.
Notes
If you don’t have stew meat feel free to use any tough cut of beef. The crockpot is great for tough cuts of meat!! A chuck roast will work great and you can place the whole thing in the crockpot and shred it at the end.
Be sure to add the egg noodles at the end of cooking or they will become mushy from the long cook time. They only need about 10-15 minutes on HIGH to become tender.
I like to serve this with some crusty french bread. It would also be great served with a simple side salad.
Please let me know how this recipe turns out for you in the comments! Your feedback means the world to me, and your star ratings encourage other readers to make the recipe. Thank you!
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