No Yolks Easy Slow Cooker Beef Noodle Stew Recipes

SLOW COOKER BEEF NOODLE STEW

Slow Cooker Beef Noodle Stew image

A nice crockpot beef stew when you're not in the mood for the classic beef stew with potatoes. I'm sure you could slow-ccok this on the stovetop, I just never have. I use my 6-qt. crockpot for this.

Provided by Parsley

Categories Stew

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 -2 1/2 lbs beef stew meat, cut into chunks
3 cups beef broth
1 cup chopped onion
3 garlic cloves, minced
4 large carrots, peeled and diced
1 1/2 cups sliced celery
2 (15 ounce) cans diced tomatoes, UNdrained
1 -2 teaspoon Worcestershire sauce
1 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cornstarch, dissolved in
1/4 cup cold water
8 -10 ounces wide egg noodles

Steps:

In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper.
Cover and cook on low for 6-7 hours.
When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover.
Cook the egg noodles according to package. Drain and stir into the crockpot.
Cook on high for ten more minutes.
Stir and serve.
If you need more liquid, add it before serving.

Nutrition Facts : Calories 764.5, Fat 41.4, SaturatedFat 16, Cholesterol 189.7, Sodium 957, Carbohydrate 48.5, Fiber 5.5, Sugar 9.9, Protein 48.7

SLOW-COOKER BEEF STEW WITH NOODLES

Slow-Cooker Beef Stew with Noodles image

Hoisin, soy sauce, chili-garlic sauce and ginger infuse this slow-cooker beef stew with tons of Chinese-inspired flavor. Although Chinese beef stew is often made with potatoes, this one features udon, a thick Japanese wheat noodle.

Provided by Food Network Kitchen

Time 7h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 pounds beef chuck roast
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
3 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
2 teaspoons tomato paste
2 teaspoons chili-garlic sauce
1 teaspoon grated peeled fresh ginger
1 pod star anise
1 9.5-ounce package dried udon noodles
1/2 bunch watercress, leaves picked (about 3 cups)
Sliced scallions, fresh cilantro and balsamic vinegar, for topping

Steps:

Put the beef in a 6- to 8-quart slow cooker and season lightly with salt and pepper. Whisk the flour and 1/2 cup water in a small bowl until smooth, then whisk in the hoisin sauce, soy sauce, tomato paste, chili-garlic sauce and ginger. Pour into the slow cooker and turn the beef to coat. Add the star anise. Cover and cook on low until the beef is tender, 7 to 8 hours.
Discard the star anise and transfer the meat to a plate. Shred into bite-size pieces, removing any large pieces of fat. Skim off any excess fat from the liquid in the slow cooker. Return the meat to the slow cooker and season with salt and pepper.
Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain. Divide the noodles and beef stew among bowls. Top with the watercress, scallions, cilantro and a drizzle of balsamic vinegar.

Nutrition Facts : Calories 550, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 132 milligrams, Sodium 1516 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 56 grams, Sugar 10 grams

EASY BEEF STEW WITH NOODLES

Easy Beef Stew with Noodles image

Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the cooking time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 1h

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into 1/2-inch cubes
Coarse salt and ground pepper
1 medium onion, sliced lengthwise
2 tablespoons all-purpose flour
3 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
2 cups egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar

Steps:

In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

Nutrition Facts : Calories 731 g, Fat 34 g, Fiber 4 g, Protein 56 g

NO YOLKS® BEEF NOODLE CASSEROLE

NO YOLKS® Beef Noodle Casserole image

Perfect for chilly evenings, this hearty ground beef casserole made with always smooth, firm and delicious NO YOLKS® Noodles will warm the soul.

Provided by NO YOLKS(R)

Categories Trusted Brands: Recipes and Tips NO YOLKS®

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

6 ounces NO YOLKS® Extra Broad Noodles
1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
½ teaspoon oregano
½ teaspoon salt
1 (15 ounce) can tomato sauce
⅓ cup water
1 cup shredded Cheddar cheese

Steps:

Prepare noodles according to package directions.
Preheat oven to 375 degrees F.
Heat a large skillet over medium heat and brown beef with onion, garlic, oregano and salt. Stir in tomato sauce, water and cooked noodles. Pour into casserole dish and top with shredded Cheddar cheese.
Bake 20 minutes or until casserole is bubbling.

Nutrition Facts : Calories 644.3 calories, Carbohydrate 39.6 g, Cholesterol 135 mg, Fat 34.5 g, Fiber 4.1 g, Protein 42 g, SaturatedFat 18.3 g, Sodium 1309.3 mg, Sugar 5.2 g