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Directions
1. Toss the beef cubes with the flour, salt, and pepper until they’re nicely coated.
2. In a skillet, heat the olive oil over medium-high heat. Add the beef and sear until browned on all sides. You may need to do this in batches to avoid crowding the pan.
3. Transfer the beef to your slow cooker. In the same skillet, sauté the carrots, potatoes, onion, and garlic until just softened and transfer them to the slow cooker as well.
4. Pour in the beef broth, scraping any browned bits off the bottom of the skillet. Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Pour this mixture over the beef and vegetables in the slow cooker.
5. Cook on low for 7-8 hours or on high for 4-5 hours, until the beef is fall-apart tender.
6. About 20 minutes before serving, cook the egg noodles according to the package instructions, drain, and then toss with butter.
7. Serve the warm beef stew over a bed of buttered noodles, making sure every plate gets a generous helping. Get ready to savor each bite!
Variations & Tips
– Feel free to toss in other veggies you might have hanging around in your fridge, like parsnips or celery.
– If you fancy a bit more richness, a splash of red wine added with the beef broth can work wonders.
– For a thicker stew, mix a tablespoon of cornstarch with some water and stir it into the stew 30 minutes before it’s done.
– Meal prep tip: You can brown the beef and sauté the veggies the night before, refrigerate, and throw everything in the slow cooker in the morning. Dinner will be waiting for you when you get home!
This slow cooker beef stew is more than a recipe; it’s a life-saver for those bustling days that don’t let up until you sit down to eat. So, from my busy kitchen to yours, I hope it fills your home with as much warmth and satisfaction as it does mine. Enjoy!