Description
A hearty, slow-cooked beef stew with tender vegetables and egg noodles, perfect for busy weeknights.
Ingredients
- 2 lbs beef chuck roast, trimmed of excess fat
- 4 cups beef broth, low-sodium
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce
- 2 cups egg noodles
Instructions
- Season the chuck roast lightly with salt and pepper on all sides. If desired, sear the roast in a hot skillet for 1–2 minutes per side.
- Place the roast in the slow cooker. Scatter onion, garlic, carrots, and celery around the meat.
- Pour in the beef broth, ensuring it comes up around the roast. Stir in Worcestershire sauce.
- Cover and set the slow cooker to LOW. Cook for 7–8 hours until the beef is fork-tender.
- Remove the roast, shred the meat, and return it to the slow cooker.
- About 30 minutes before serving, stir in the egg noodles and cook until tender.
- Taste and adjust seasoning before serving warm.
Notes
For extra depth, substitute with beef bone broth. If desired, replace noodles with wide egg pasta or serve over mashed potatoes for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American