A comforting, hearty dish that has become a staple in many households.
Ingredients
Scale:
2 pounds beef stew meat
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and chopped
1 large red bell pepper, chopped
2 cups beef broth
1 cup water
1 tablespoon tomato paste
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces egg noodles
Instructions
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
Add the chopped onion to the skillet and cook until it is softened, about 3-4 minutes. Add the garlic, carrots, potatoes, and red bell pepper, and cook for an additional 4-5 minutes.
In the slow cooker, combine the browned beef, cooked vegetables, beef broth, water, tomato paste, thyme, salt, and pepper. Stir to combine, then cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
About 30 minutes before serving, add the egg noodles to the slow cooker and stir to combine. Continue to cook until the noodles are tender and the liquid has been absorbed.
Serve the Slow Cooker Beef and Noodles hot, garnished with chopped fresh herbs or a sprinkle of grated cheese.
