Slow Cooker Beef Vegetable Noodle Soup

This beef recipe, Slow Cooker Beef Vegetable Noodle Soup, leans on stew meat or chuck/arm roast, salt and dried thyme. It makes 8 servings and takes about 565 minutes.

• Yield 8 servings
• Ready in 565 minutes
• Prep 25 minutes
• Cook 540 minutes

Ingredients

Soup

• 2-3 pounds stew meat or chuck/arm roast , cubed
• 2 cups ( 340 g ) diced carrots , about 2-3 medium carrots
• 1 cup ( 170 g ) diced celery , about 3 mediums stalks
• ½ cup ( 85 g ) small diced onion or shallot
• 1 teaspoon salt , I use coarse, kosher salt
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 1 bay leaf
• 3 cloves garlic , finely minced (or 1 teaspoon garlic powder)
• 7 cups beef broth
• 1 (28-ounce) can undrained diced tomatoes , or fire-roasted diced tomatoes
• 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.

Loosen a leftover bowl with a splash of water when you reheat it.