Didn’t even have to sear the stew meat before using the crock pot! So easy, with a near 25-minute prep, and then my house smelled like heaven all day. The only big change I would make would be to add salt and not use low sodium beef broth. Other, little adjustments by me, are in italics:
Ingredients
- 2 pounds lean beef stew meat
- 6 tablespoons all-purpose flour (about 1 3/4 ounces)
- 2 cups (1-inch-thick) slices carrot
- 1 (16-ounce) package frozen pearl onions, thawed
- 1 (8-ounce) package mushrooms, stems removed (bought sliced)
- 2 garlic cloves, minced (big ones!)
- 3/4 cup
fat-free, lower-sodiumbeef broth - 1/2 cup dry red wine
- 1/4 cup tomato paste
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 8 ounces uncooked egg noodles
- 1/4 cup chopped fresh thyme
Prep
1. Place beef in a large bowl; sprinkle with flour, tossing (I dredged) well to coat. Place beef mixture, carrot, onions, mushrooms, and garlic in an electric slow cooker. Combine beef broth and next 6 ingredients (through pepper); stir into beef mixture. Cover and cook on LOW for 8 hours.
2. Cook noodles according to package directions, omitting salt and fat. Serve beef mixture over noodles; sprinkle with thyme.
