Slow Cooker Beef Vegetable Noodle Soup

 

Ingredients

Soup:

• 2-3 pounds stew meat or chuck/arm roast, cubed
• 2 cups (12 ounces) diced carrots, about 2-3 medium carrots
• 1 cup (6 ounces) diced celery, about 3 mediums stalks
• 1/2 cup (3 ounces) small diced onion or shallot
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 bay leaf
• 3 cloves garlic, finely minced (or 1 teaspoon garlic powder)
• 7 cups beef broth
• 28-ounce can undrained diced tomatoes (or fire-roasted diced tomatoes)
• 8 ounces (about 4 cups) uncooked wide or extra wide egg noodles
• 1 cup frozen peas

To Thicken:

• 2 tablespoons cornstarch OR 1/4 cup all-purpose flour
• 1 cup beef broth

Instructions

1. In the insert of an 8-quart slow cooker, add the beef, carrots, celery, onion, salt, thyme, basil, bay leaf, garlic, broth, and diced tomatoes. Stir to combine.
2. Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is fall-apart tender.
3. Stir in the egg noodles. Cover and cook on high until the noodles are tender, about 10-20 minutes (depending on the slow cooker).
4. To thicken (optional), whisk together the cornstarch or flour and beef broth until smooth. Stir the mixture into the slow cooker until well-combined. Cover and cook on high for 4-5 minutes.
5. Stir in the peas and warm through. Season to taste with additional salt and pepper, if needed. 

Recipe and picture from Mel's Kitchen Cafe