Ingredients
Scale
- 1.5 pounds beef chuck roast, cut into chunks
- 4 cups beef broth
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place beef chunks in the slow cooker, season with salt, pepper, and thyme.
- Add chopped onion, garlic, carrots, celery, tomato paste, and beef broth.
- Cover and cook on low for 6-8 hours until beef is tender.
- During the last 30 minutes, add egg noodles and cook until tender.
- Stir well, garnish with fresh parsley, and serve hot.
Notes
- Adjust cooking time for more tender beef.
- Use rice or pasta if noodles are unavailable.
- Add extra vegetables for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Dairy-free, Nut-free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg