Slow Cooker Beef Noodle Soup

5 from 1 vote

Slow cooker beef noodle soup is perfect for those who just got sick of having chicken again and again. It is an excellent dish you can have with your family and children in the winter evenings.

Course Dinner, Main Course

Cuisine American

Keyword beef, Beef Ribs, pressure cooked, slow cooked beef, slow cooker

Prep Time 15

Cook Time 8 20

Total Time 8 35

Author Adalynn Ward

Servings

Calories 312kcal

Ingredients

2 cups wide egg noodles
1 ½ lb beef stew meat
6 cups beef broth
1 tsp beef bullion
8 oz baby portabella mushrooms sliced
2 tbsp tomato paste
3 large carrots peeled and chopped
2 celery ribs chopped
1 small onion diced
6 cloves of garlic minced
salt as per taste
black pepper as per taste

Instructions

Except the egg noodles, add all the ingredients in a 6 quart slow cooker.
Cover the slow cooker with the lid properly and cook on low settings for about 8 hours. If you are in a hurry, you can set the slow cooker on High for about 5 hours and 30 minutes.
Once done, shred the meat using two forks, and also stir in egg noodles.
When the noodles are almost ready, cover the crockpot again and cook on HIGH for 10-15 minutes. Here the basic point to note is to cook until the noodles are tender.
Once the noodles are tender, put the soup in a bowl.
The soup is ready to serve.

Notes

Always use the stew beef
Cook it in the crock pot
Add noodles at the end to avoid them from being mushy
Serve it with crusty french bread

Nutrition

Serving: 312g | Calories: 312kcal