I hadn’t used my Crock-Pot in maybe twenty years. But a Facebook cooking discussion inspired me to haul it out.
A friend recommended a version of the recipe below. It sounded perfect for the cold and nasty weather we’ve been having lately. But after reading over the directions, I made a number of modifications that streamlined the preparation. The original was called Crock-Pot Steak Soup. I decided that it would work just as well with stew beef. I can’t say I was right, because I never tried the steak version. But the less-expensive beef variation was delicious and had us both going back for seconds. I also added vegetables, using a combination of sliced celery, baby carrots and green beans.
I’ll call the dish Beef, Vegetable, and Noodle Soup. It was fabulous the first day; but on the second day, the noodles had absorbed a lot of the broth and changed the flavor. I had to add more broth to turn it back into soup.
2 T canola oil
2.5 lb stew beef cubes
1/4 cup all-purpose flour
1/2 t black pepper
4 cups beef broth
1 T tomato paste
1 T Worcestershire sauce
1-oz pkg onion soup mix
2-3 cups mixed vegetables (such as celery, baby carrots, and green beans)
2 cups uncooked wide egg noodles
1.Place oil in a large, deep skillet. Add beef cubes. Sprinkle with flour and pepper. Turn cubes to coat with flour mixture. Cook over medium-high heat, stirring a few times, for about six minutes, until beef is browned.
2. Meanwhile combine beef broth, tomato paste and Worcestershire sauce in a large Crock-Pot. Whisk to incorporate the tomato paste into the liquid.
3. Add onion soup mix and beef cubes. Add vegetables, and stir to combine.
4. Cover and cook on high for one hour. Turn heat to low, and cook for an additional 7 hours, until beef is tender
5. Add noodles, cover and cook for 30 more minutes, until noodles are tender