Beef Veggie Noodle Crockpot (Printable Recipe)
Beef, noodles, and colorful vegetables cook low and slow, coming together in a bowl that’s perfect for chilly nights and lazy weekends.
# Ingredients You'll Need:
→ Protein
01 -
450 grams of beef stew meat, cubed up
→ Vegetables
02 -
2 big handfuls of frozen mixed veggies (peas, green beans, corn), about 300 grams
03 -
3 garlic cloves, finely chopped
04 -
1 can of diced tomatoes (410 grams), juice included
05 -
1 medium onion, chopped
06 -
3 carrots, chopped
07 -
2 celery sticks, diced
→ Broth and Seasonings
08 -
Some salt, add as you like
09 -
1.4 liters of beef broth
10 -
A little black pepper, to taste
11 -
1 teaspoon dried basil
12 -
1 teaspoon dried thyme
13 -
1 bay leaf
→ Pasta
14 -
225 grams of egg noodles or any pasta you’ve got
→ Other
15 -
1 tablespoon olive oil
16 -
A bit of fresh parsley, chopped, for topping (totally optional)
# Steps to Follow:
01 -
Splash the olive oil into a big skillet and get it hot. Drop in the beef cubes, browning them all over until you see them looking nicely seared. This takes 3 or 4 minutes. Move that beef over to your slow cooker when it’s done.
02 -
Pile in the celery, carrots, onion, garlic, and the diced tomatoes (liquid and all) into the slow cooker. Pour in all the broth, then add thyme, basil, pepper, bay leaf, and a good sprinkle of salt.
03 -
Put the lid on and forget about it. Cook on high for about 4-5 hours, or low for 8-10, until your veggies are super soft and the beef is falling apart.
04 -
Half an hour before you want to eat, stir in the frozen veggies and drop in your noodles or whatever pasta you have. Let it all bubble away on high till the pasta is tender—don’t let it go mushy.
05 -
Fish out the bay leaf. Spoon into bowls, sprinkle chopped parsley on top if you want, and dig in right away.
# Extra Tips:
01 -
Want more flavor? Mix in a couple tablespoons of tomato paste with the canned tomatoes.
02 -
Skip the pasta if you’re trying to cut carbs — turns into more of a beef and veggie stew.