Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups wide egg noodles
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Heat olive oil in a skillet and brown the beef cubes until seared. Transfer to slow cooker.
- Add chopped onion, minced garlic, beef broth, salt, pepper, thyme, and bay leaf to the slow cooker.
- Cook on low for 6-8 hours until beef is tender.
- About 30 minutes before serving, cook the egg noodles separately according to package instructions.
- Remove bay leaf from the slow cooker, stir in cooked noodles, and serve hot.
Notes
- For added flavor, toss in frozen peas during the last 10 minutes of cooking.
- Use a high-quality beef broth for richer taste.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free Option Available
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg