| | Directions | | 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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| Ingredients | | - |  | 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 |
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