Crockpot Beef Noodle Soup Recipe

  • 2 pounds beef stew meat, cubed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 can sliced carrots, drained (14 ounce can)
  • 6 teaspoons beef stock base
  • 1/2 teaspoon dried parsley
  • 1 teaspoon dried rosemary, or 2 sprigs fresh chopped rosemary
  • 1 teaspoon dried oregano, or 2 sprigs fresh oregano, chopped
  • 1 teaspoon dried thyme, or 2 sprigs fresh thyme, chopped
  • 1 teaspoon dried basil, or 2-3 fresh basil leaves, chopped
  • 1/2 teaspoon ground black pepper
  • 6 cups water
  • 3 cups frozen egg noodle
In a pie plate, add 2 tablespoons flour and coat the stew meat on all sides. In a large skillet over medium-high heat, heat 2 tablespoons oil, and then brown the stew meat, until browned on all sides. Remove with a slotted spoon and add to the crockpot. Add beef stock base, parsley, rosemary, oregano, thyme, basil, pepper, and water to the crock. Stir. Cover, and cook on low 6-8 hours. Add carrots and egg noodles during last half-hour of cooking. Serve.

You can substitute the water and beef stock base with 6 cups of canned beef stock or broth.

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