A nice crockpot beef stew when you're not in the mood for the classic beef stew with potatoes. I'm sure you could slow-ccok this on the stovetop, I just never have. I use my 6-qt. crockpot for this.

Ingredients

6 serv.

lbs beef stew meat, cut into chunks↗2 - 2 1⁄2
cups beef broth↗3
cup chopped onion1
garlic cloves, minced↗3
large carrots, peeled and diced↗4
cups sliced celery1 1⁄2
(15 ounce) cans diced tomatoes, UNdrained2
teaspoon Worcestershire sauce↗1 -2
teaspoon thyme↗1
teaspoon marjoram↗1⁄2
teaspoon basil↗1⁄2
teaspoon salt↗1⁄2
teaspoon pepper↗1⁄4
tablespoons cornstarch, dissolved in↗3
cup cold water1⁄4
ounces wide egg noodles↗8 -10

Step-by-step instructions

1
In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper.
2
Cover and cook on low for 6-7 hours.
3
When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover.
4
Cook the egg noodles according to package. Drain and stir into the crockpot.
5
Cook on high for ten more minutes.
6
Stir and serve.
7
If you need more liquid, add it before serving.

Source: food.com

Original recipe ↗

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