Ingredients
• 2 lbs (900g) beef stew meat or sirloin tips, cubed
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups low-sodium beef broth
• 1 cup water
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt & black pepper to taste
• 8 oz wide egg noodles (uncooked)
• 2 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
• Fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium-high heat, warm olive oil. Sear beef cubes in batches until browned on all sides. Transfer to slow cooker.
- Add onion, carrots, and garlic to the same pan. Sauté 4–5 minutes until softened. Scrape into slow cooker.
- Stir in tomato paste, beef broth, water, Worcestershire, thyme, bay leaf, salt, and pepper.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender.
- Remove bay leaf. Stir in cornstarch slurry. Cook uncovered on HIGH 15–20 minutes until gravy thickens.
- Meanwhile, cook egg noodles according to package directions. Drain.
- Serve beef and gravy over hot noodles. Garnish with fresh parsley.
✨ Hearty, homestyle comfort food with minimal effort!
💡 Make it gluten-free: Use GF tamari instead of Worcestershire and gluten-free noodles.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 7 hrs (on low) , Total Time : 7 hrs 30 mins , Servings : 6 , Calories : 380 , Net Carbs: 28g , Fats: 16g , Protein: 30g