Ingredients
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2 -2 1/2 lbs beef stew meat, cut into chunks
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3 cups beef broth
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1 cup chopped onion
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3 garlic cloves, minced
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4 large carrots, peeled and diced
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1 1/2 cups sliced celery
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2 (15 ounce) cans diced tomatoes, UNdrained
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1 -2 teaspoon Worcestershire sauce
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1 teaspoon thyme
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1/2 teaspoon marjoram
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1/2 teaspoon basil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 tablespoons cornstarch, dissolved in
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1/4 cup cold water
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8 -10 ounces wide egg noodles
Instructions
- 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.