Scale
Ingredients
- 1 lb beef stew meat
- 4 cups low-sodium broth (beef or bone)
- 2–4 cups of water
- 8 ounces uncooked noodles
- 2–3 medium size carrots, sliced
- 2–3 stalks celery, sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 tsp pepper
Instructions
Slow Cooker
- 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.
- Remove bay leaves before serving.
Instant Pot
- Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
- Add beef stew meat and brown evenly, 2-3 minutes. Remove stew meat and set aside.
- Add celery, carrots, onion and garlic and cook for a 2-3 minutes, stirring frequently. (you might need to add more oil for this)
- Add the broth, and using a wooden spoon scrape well the bottom of the Instant Pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
- Stir beef stew meat back into the IP along with all the remaining ingredients EXCEPT the uncooked pasta.
- Close lid and seal valve. Set high pressure and cook for 9 minutes.
- Natural release pressure for 10 minutes then manually the remaining pressure.
- Stir in uncooked pasta and cook on the warm setting 5-10 minutes or until pasta is tender.
- Remove bay leaves before serving.