Bistro Beef Noodles A La Slow Cooker Recipes

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BISTRO BEEF & NOODLES



Bistro Beef & Noodles image

I usually don't post recipes I've never tried - here's the first one. It's from a pasta bag, presumably egg noodles! This sounded really good (except I would omit the mushrooms - can't stand them), so I thought I would post it. If you try it before I do, please write a review. UPDATE: I made this for dinner tonight and it was really good, though I 'swerved' for the original directions. I cooked the ground beef (crumbled) with the next six ingredients, and then followed the directions from step # 5 on. This one-pan meal came out really nice - I omitted the red wine, didn't have any, so I used extra broth. DH gave it a "4" for 1st effort - I think I will add 2x the worshestershire or a minced green pepper next time I make it. And I will definitely make it again -- definite comfort food material!

Provided by kitty.rock

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb lean ground beef
1/4 cup minced onion
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper, divided
3 tablespoons butter
1 large onion, cut into 1/4-inch wedges
2 large garlic cloves, minced
12 ounces mushrooms, sliced
1 1/2 cups beef broth
3 medium carrots, finely chopped
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 cup dry red wine
1 tablespoon cornstarch
8 ounces prepared medium-width egg noodles

Steps:

  • In medium bowl combine beef, minced onion, Worchestershire and 1/4 teaspoon pepper.
  • Shape into 1-inch meatballs (about 24).
  • In large skillet melt butter over medium-high heat.
  • Add onion wedges, garlic and mushrooms; saute 8-10 minutes or until browned.
  • Add broth, meatballs, carrots, salt, thyme and remaining 1/4 teaspoon pepper.
  • Reduce heat to medium; simmer, stirring occasionally, 8-10 minutes.
  • Combine red wine and corn starch; stir until smooth. Stir into skillet.
  • Stirring constantly, bring to boil; boil 1 minute.
  • Place prepared egg noodles on a serving platter; top with meatballs and sauce.

Nutrition Facts : Calories 485.1, Fat 17.5, SaturatedFat 8.6, Cholesterol 107.6, Sodium 1122.2, Carbohydrate 56.2, Fiber 5, Sugar 7.5, Protein 24.3

BISTRO BEEF NOODLES A LA SLOW COOKER!



Bistro Beef Noodles a La Slow Cooker! image

This is for the ZWT 8 French Affair challenge. I have made FloridaNative's recipe #324282 in my slow cooker and here's the results! As per Florida Native's updates, I made a few small changes...

Provided by Cadillacgirl

Categories     Meat

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb lean ground beef
1/4 cup minced onion
2 tablespoons Worcestershire sauce
1 teaspoon pepper, divided
3 tablespoons butter
1 large onion, cut into 1/4-inch wedges
2 large garlic cloves, minced
12 ounces mushrooms, sliced
2 cups beef broth
3 medium carrots, finely chopped
1 teaspoon salt
1 teaspoon dried thyme
1/2 cup red bell pepper, chopped
1/4 cup dry red wine
1 tablespoon cornstarch
2 tablespoons fresh parsley, chopped
8 ounces prepared medium-width egg noodles

Steps:

  • In a skillet, spray with cooking spray and scramble fry the ground beef and onion with the worchestershire sauce and 1/2 tsp pepper until no longer pink and put in the slow cooker.
  • Melt butter in pan and add onion wedges, garlic and mushrooms to the pan and saute 8-10 minutes or until browned, then add to slow cooker.
  • Add broth, carrots, salt, thyme and remaining 1/2 teaspoon pepper.
  • Cook on high for 4-6 hours - while it's cooking, prepare egg noodles according to package directions.
  • Combine red wine and corn starch; stir until smooth. Stir into crock pot with red peppers and keep on high for half an hour until sauce thickens.
  • Place prepared egg noodles on a serving platter and top with meat sauce and sprinkle with fresh parsley.

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