Ingredients:
2 lbs beef stew meat, cut into bite-sized pieces
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
12 oz egg noodles, cooked according to package instructions
Fresh parsley, chopped (for garnish)
Directions:
I. Season the beef with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the beef and sear on all sides until browned. Transfer to the crockpot.
II. In the same skillet, sauté the diced onion, red bell pepper, and garlic until softened, about 5 minutes. Add them to the crockpot.
III. Pour the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf into the crockpot. Stir to combine.
IV. Cover and cook on low for 7-8 hours, or until the beef is tender.
V. In a small bowl, mix the cornstarch with water to create a slurry. Add this to the crockpot and stir. Continue cooking for an additional 20-30 minutes until the sauce thickens.
VI. Serve the beef tips over the cooked egg noodles, garnish with fresh parsley, and enjoy!
Prep Time: 15 minutes
Cooking Time: 8 hours
Total Time: 8 hours 15 minutes
Kcal: 420 kcal per serving
Servings: 6
