Slow Cooker Beef Stew with Noodles Recipe2021-03-12
- Yield: 8
- Servings: 8-10
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(4.3 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat0.4 g
Unsaturated Fat1.2 g
Slow cooker beef stew with noodles recipe. This is a very easy and delicious, beef broth-based stew with egg noodles recipe. If you like to cook beef stew in a slow cooker, you may also like Beef Stew with Butternut Squash:
Slow Cooker Beef Stew with Butternut Squash
Beef chuck roast with vegetables cooked in a 4½-quart (4½ L) slow cooker. Chunks of butternut squash impart just a hint of sweetness to this yummy stew.
Makes 6 servings
Ingredients: 2 tablespoons (30 ml) all-purpose flour, 1 pound (480 g) boneless beef chuck roast, trimmed and cut into 1-inch (2.5 cm) chunks, 2 tablespoons (30 ml) vegetable oil, 1 pound (480 g) new potatoes, quartered, 1 pound (480 g) butternut squash, peeled, seeded and cut into 1-inch (2.5 cm) pieces, 2 small yellow onion, peeled and cut into wedges, 2 cloves garlic, peeled and chopped, 14 oz (420 ml) can beef broth, 1 cup (250 ml) vegetable juice, 2 tablespoons (30 ml) Worcestershire sauce, 1 teaspoon (7 ml) freshly squeezed lemon juice, 1/2 teaspoon (3 ml) granulated sugar, 1/2 teaspoon (3 ml) paprika, 1/4 teaspoon (2 ml) freshly ground black pepper, 1/4 teaspoon 91 ml) ground allspice,9 oz (270 g) package frozen Italian-style green beans, thawed
Instructions: Place all-purpose flour in a large plastic food storage bag. Add chunked beef, a few at a time. Shake well to coat. Preheat vegetable oil in a large nonstick skillet over medium-high heat. Add beef chunks and brown well. Drain off fat.
In a 4½-quart (4½ L) slow cooker, combine beef, potatoes, squash, onions, and garlic. In a large mixing bowl, combine beef broth, vegetable juice, Worcestershire sauce, lemon juice, sugar, paprika, black pepper, and allspice. Mix well and pour over the mixture in the slow cooker.
Cover slow cooker and cook on low-heat setting for 10-12 hours. Open the lid and add thawed green beans. Cover the cooker, then increase heat to high and cook for a further 15 minutes.
Slow Cooker Beef Stew with Noodles Recipe
- 2-3 pounds (960 g-1.44 kg) boneless beef chuck roast
- 14 oz (420 ml) can beef broth
- 1 envelope beefy onion soup mix
- 10 ¾ oz (325 ml) can cream of mushroom soup
- 3-4 cloves garlic, peeled and minced
- 6-8 cups (1.5-2 L) beef broth
- 24 oz (720 g) package frozen home-style noodles
- salt and freshly ground black pepper ,to taste
In a large mixing bowl, combine canned beef broth, beefy onion soup mix, canned mushroom soup, and minced garlic. Mix well and set aside.
Place boneless beef roast in a 6-quart (6 L) slow cooker. Pour over the soup mixture. Cover slow cooker and cook on low-heat setting for 8 hours, or until beef is tender and shreds easily.
Remove cooked beef from the slow cooker and cube or shred it. Return to slow cooker and add 6-8 cups (1.5-2 l) beef broth. Cover the cooker and cook on a low-heat setting for a further 8 hours. Serve over cooked noodles.