This classic noodle soup recipe made with beef stew meat is the ultimate comfort meal. Cooked in the slow cooker, this is convenient too!
Think chicken noodle soup but with beef stew meat instead. That’s literally all this recipe is. You’d think slow cooker chicken noodle soup would be one of the first recipes I posted here on this blog behind chili but nope. You’re getting a beef noodle recipe first. We eat a lot of chicken in my household so I thought I’d switch it up. The ingredients are you basic soup ingredients. Throw everything in the slow cooker.
Give it a good stir and let it cook.
You can use the noodles of your choice. I used wide egg noodles. If you are following in gluten-free lifestyle, quinoa noodles are a great option.
I actually used bison meat from Omaha Steaks. Have you had bison? It’s very lean, full of nutrients and packed with flavor. Whenever I can get my hands on some, I buy it. But I understand that’s not normally the case so I’ll leave the title and the instructions to this recipe as beef noodle soup.
- 1 lb beef stew meat
- 6 cups low-sodium chicken broth
- 1 cup water
- 2 cups uncooked noodles
- 4 carrots, chopped
- 3 stalks celery, chopped
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tbsp extra-virgin olive oil
- 2 bay leaves
- 1 tsp celery salt
- 1 tsp thyme
- 1 tsp rosemary
- ½ tsp salt
- ½ tsp pepper
- Add all ingredients EXCEPT for the noodles into the slow cooker.
- Stir gently.
- Cook HIGH 3-4 or LOW 6-8.
- Add preferred noodles and cook on HIGH an additional 15-20 minutes or until noodles are soft.
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