https://www.copymethat.com/r/fHgYc1q5L/slow-cooker-beef-vegetable-noodle-soup/
52051024
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fHgYc1q5L
2024-05-08 14:43:19
Slow Cooker Beef Vegetable Noodle Soup
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Ingredients
- subheading: SOUP:
- 2 to 3 pounds stew meat or chuck/arm roast, cubed
- 2 cups (12 ounces) diced carrots, about 2 to 3 medium carrots
- 1 cup (6 ounces) diced celery, about 3 mediums stalks
- ½ cup (3 ounces) small diced onion or shallot
- 1 teaspoon salt (I use coarse, kosher salt)
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 bay leaf
- 7 cups beef broth
- 28-ounce can undrained diced tomatoes (or fire-roasted diced tomatoes)
- 8 ounces (about 4 cups) uncooked wide or extra wide egg noodles
- 1 cup frozen peas
- subheading: TO THICKEN:
- 2 tablespoons cornstarch OR ¼ cup all-purpose flour
- 1 cup beef broth
Steps
Directions at melskitchencafe.com
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