Crockpot Beef Vegetable Noodle Soup (Printable Version)
Beef, vegetables, and noodles simmer slowly for a warm, satisfying meal perfect for cozy evenings.
# Ingredients:
→ Protein
01 -
450 g beef stew meat, cut into cubes
→ Vegetables
02 -
1 medium onion, diced
03 -
3 carrots, sliced
04 -
2 celery stalks, diced
05 -
3 cloves garlic, minced
06 -
1 can (410 g) diced tomatoes, with juices
07 -
2 cups (300 g) frozen mixed vegetables (peas, corn, green beans)
→ Broth and Seasonings
08 -
1.4 litres beef broth
09 -
1 teaspoon dried thyme
10 -
1 teaspoon dried basil
11 -
1 bay leaf
12 -
Salt, to taste
13 -
Black pepper, to taste
→ Pasta
14 -
225 g egg noodles or pasta of choice
→ Other
15 -
1 tablespoon olive oil
16 -
Fresh parsley, chopped, for garnish (optional)
# Steps:
01 -
Heat the olive oil in a skillet over medium-high heat. Sear the beef cubes on all sides until they develop a deep golden colour, about 3-4 minutes. Transfer the browned beef to the slow cooker.
02 -
Add onion, carrots, celery, garlic, and diced tomatoes with their juice into the slow cooker. Pour in beef broth and stir in thyme, basil, bay leaf, salt, and pepper.
03 -
Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is fork-tender and the vegetables are soft.
04 -
Thirty minutes before serving, stir in the frozen mixed vegetables and egg noodles (or pasta of choice). Increase to high if not already and cook until the noodles are just tender.
05 -
Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve immediately.
# Notes:
01 -
For a richer broth, incorporate 1-2 tablespoons of tomato paste with the canned tomatoes.
02 -
Omit the noodles to transform this into a low-carb beef and vegetable stew.