Slow Cooker Beef Noodle Stew
Warm your soul with this hearty Slow Cooker Beef Noodle Stew, a comforting one-pot meal that's perfect for busy weeknights or lazy weekends. Tender, slow-cooked beef combines with a medley of perfectly cooked carrots, celery, onions, and mushrooms, all simmered in a rich, herb-infused beef broth. The addition of plump egg noodles soaks up the flavorful broth, making each bite irresistibly satisfying. This slow cooker recipe is incredibly easy to prepare, requiring just 20 minutes of prep time before letting your crockpot do the rest. Finished with a sprinkle of fresh parsley, this stew is as visually inviting as it is delicious. Perfect for feeding a family or meal prepping for the week, this recipe is a must-try for lovers of cozy, home-cooked meals. Keywords: slow cooker beef stew, beef noodle stew, crockpot dinner, comfort food recipes, hearty beef recipes.
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 3 medium Carrots, chopped
- 2 stalks Celery stalks, chopped
- 1 large Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 6 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 8 ounces Button mushrooms, sliced
- 8 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large bowl, toss the beef stew meat with the all-purpose flour, salt, and pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the coated beef in batches to avoid overcrowding, and brown on all sides. Transfer browned beef to the slow cooker.
Add the chopped carrots, celery, onion, and minced garlic to the slow cooker, spreading them evenly over the beef.
In a separate bowl, whisk together the beef broth, tomato paste, dried thyme, dried rosemary, and bay leaf. Pour this mixture over the beef and vegetables in the slow cooker.
Add the sliced button mushrooms to the slow cooker. Stir gently to combine all the ingredients, ensuring the beef and vegetables are submerged in the broth.
Cover the slow cooker with the lid and cook on low heat for 8 hours, or until the beef is tender and the vegetables are cooked through.
About 20 minutes before serving, cook the egg noodles according to the package instructions. Drain the noodles and add them to the slow cooker, stirring to combine.
Remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper if necessary.
Serve the beef noodle stew hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 8478 mg | 369% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 27.6 g | ||
| Protein | 219.8 g | 440% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 459 mg | 35% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 5365 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
