This Crock Pot Beef and Noodle Soup is a great alternative for all of you that may be tired of chicken and noodle soup. I love that you throw stew meat, carrots, celery, mushrooms and a few spices in the crock pot and let it cook all day long then add noodles right before serving! A total winner when you have a busy night ahead.
Ingredients
1 onion
3 carrots ( peeled and chopped )
2 celery ribs ( chopped )
8 oz baby portabella mushrooms ( sliced )
4-6 garlic cloves
2 tbs tomato paste
1 tsp beef bullion
1 1/2 lb beef stew meat
6 cups beef broth
2 cups wide egg noodles
Place all ingredients in a 6 quart slow cooker except egg noodles. Cover with lid and cook on LOW for 8-9 hours or on HIGH for 5-6 hours.
Using two forks shred meat if desired and stir in egg noodles. …
Directions
Place all ingredients in a 6 quart slow cooker except egg noodles. Cover with lid and cook on LOW for 8-9 hours or on HIGH for 5-6 hours.
Using two forks shred meat if desired and stir in egg noodles. Cover and cook on HIGH for 10-15 minutes or until noodles are tender.
Notes
If you don’t have stew meat feel free to use any tough cut of beef. The crockpot is great for tough cuts of meat!! A chuck roast will work great and you can place the whole thing in the crockpot and shred it at the end.
Be sure to add the egg noodles at the end of cooking or they will become mushy from the long cook time. They only need about 10-15 minutes on HIGH to become tender.
I like to serve this with some crusty french bread. It would also be great served with a simple side salad.
