What you'll need (feeds 4):
2.5 pounds beef cubes (buying pre-cubed makes this meal that much easier)
1 6-oz can of tomato paste
2 tbsp olive oil
1 yellow onion, chopped
1 celery stalk, chopped
1 package baby carrots
1 package McCormick's Beef Stew Mix
1 package egg noodles. You can also serve this over brown rice
1tbsp cornstarch for thickening
2 cups water
½ cup Merlot. Any red wine will do, but I love Merlot. And, it’s the perfect wine to have with the stew!
I like to chop up the veggies the night before to make things easier. I like to rough chop the onions and celery. The next morning I put all but the egg noodles and cornstarch into the slow cooker. Cook on low for 8-10 hours, or on high for 4 hours.
Boil water and cook egg noodles. Put cornstarch in about a ½ hour before serving to thicken the sauce. Serve stew over the egg noodles and enjoy!
|Eliza and Abigail love when mom makes a Crock Pot dinner because that means she spends less time in the kitchen and more time with them!|