Slow Cooker Beef with Noodles
Published February 25, 2013 | Written by The Healthline Editorial Team
Start this in the morning before you go to work and reap the rewards of a deliciously savory supper in the evening. Hours of slow cooking renders the beef meltingly tender for some old school comfort food.
|Serving size:||approx. 1 cup|
|Calories per serving:||470|
|Total Fat 13.2g||20%|
- 1 tablespoon vegetable oil, divided
- 2 pounds lean stew beef, cubed
- 1/4 cup Wondra or plain flour
- 1/2 bottle dry red wine
- 4 cups (32 oz.) beef stock
- 1 tablespoon tomato paste
- 1 medium red onion, peeled and sliced thin
- 8 oz. mushrooms, trimmed and quartered
- 1/2 to 1 teaspoon smoked paprika
- Sea salt and black pepper to taste
- 1/4 cup (additional) Wondra or plain flour
- 1/2 cup cool water
- 8 oz 'No Yolks' egg dumplings or noodles of your choice
Step by Step:
- Turn the slow cooker to high. Working in batches, toss the meat with the Wondra flour and brown in oil in a large sauté pan set over medium heat. If you over-crowd the pan, the meat will steam, not brown. Don't cook the meat--simply sear and brown it, then remove to a plate and repeat with the rest of the meat.
- Pour out any remaining oil from the pan and pour the wine in. Swirl to deglaze and get up the fond (brown bits), then pour the hot wine, hot beef, onion, beef stock, and tomato paste into the slow cooker set on high. Cover and bring to a simmer. Cook for at least 5 hours and up to all day (you may have to lower the heat to medium or low).
- In the last two hours of cooking, add in the smoked paprika, salt, and pepper to taste. Mix the Wondra flour with the water, pour in, and stir to combine. Cover and bring back to a simmer, cooking until the stew thickens and the mushrooms are soft (2 hours or more if you like).
- Cook the noodles according to package directions, subtracting 1 minute from cooking time. Drain well and toss into the stew. Stir then allow to sit for a minute or two to absorb some of those delicious flavors then serve.