Ingredients
2 pounds beef stew meat
1 onion, chopped
3 cloves garlic, minced
1 cup beef broth
1 cup red wine
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste
12 ounces wide egg noodles
Chopped fresh parsley for garnish
Directions
Season beef stew meat with salt and pepper. Sear in a skillet over medium-high heat until browned.
Transfer the seared meat to the slow cooker. Add onion, garlic, beef broth, red wine, tomato paste, Worcestershire sauce, and dried thyme.
Cover and cook on low for 6-8 hours until beef is fork-tender.
In the last 30 minutes, cook the egg noodles al dente according to package instructions.
Serve beef and sauce over cooked noodles, garnish with parsley, and enjoy!
Nutrition Facts
Calories:
450
Fat:
12
Carbohydrates:
32
Protein:
45
Sodium:
700
Fiber:
3
Sugar:
4
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