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Categories:
beef stew meat beef broth onion garlic carrots celery tomatoes Worcestershire sauce thyme marjoram basil salt pepper cornstarch cold water egg noodles
Viewed: 66 - Published at: 3 months agoIngredients
- 2 - 2 1/2 lbs beef stew meat, cut into chunks
- 3 cups beef broth
- 1 cup chopped onion
- 3 garlic cloves, minced
- 4 large carrots, peeled and diced
- 1 1/2 cups sliced celery
- 2 (15 ounce) cans diced tomatoes, UNdrained
- 1 -2 teaspoon Worcestershire sauce
- 1 teaspoon thyme
- 1/2 teaspoon marjoram
- 1/2 teaspoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons cornstarch, dissolved in
- 1/4 cup cold water
- 8 -10 ounces wide egg noodles
Method
- In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper.
- Cover and cook on low for 6-7 hours.
- When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover.
- Cook the egg noodles according to package. Drain and stir into the crockpot.
- Cook on high for ten more minutes.
- Stir and serve.
- If you need more liquid, add it before serving.
