Description
A hearty and comforting beef stew slow-cooked to tender perfection, served over soft egg noodles for a satisfying meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium celery stalks, sliced into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, minced
3 cups beef broth
1 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
3 medium potatoes, peeled and cut into 1-inch cubes
8 ounces egg noodles
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons fresh parsley, chopped
Instructions
Season the beef cubes with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the crock pot.
Add the carrots, celery, onion, and garlic to the crock pot with the beef.
Pour in the beef broth and red wine, then stir in the tomato paste, dried thyme, dried rosemary, and bay leaves.
Cover and cook on low for 6 hours.
After 6 hours, add the potatoes to the crock pot. Cover and continue cooking on low for 1 more hour, until the potatoes and beef are tender.
About 20 minutes before serving, cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together the all-purpose flour and cold water until smooth to make a slurry.
Remove the bay leaves from the stew. Stir the flour slurry into the crock pot to thicken the stew. Cover and cook on high for 15 minutes.
Serve the beef stew over the cooked egg noodles and garnish with chopped fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 7 hours