Ingrédients pour Goulashy Beef Stew For The Slow Cooker
- 2 lbs boneless beef stew meat, cut into 1 1/2-inch pieces
- Celery
- 2 carrots, peeled and sliced
- 1 large onion, chopped
- 1 (14 ounce) can reduced sodium beef broth
- 1 cup frozen peas
- 3 cups egg noodles
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup red wine
- 1 1/2 teaspoons Garlic Salt (derived from 1 teaspoon garlic powder and 1/2 teaspoon salt in recipe)
- 1/2 teaspoon dried basil
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 2-3 potatoes, peeled and cut into 1-inch pieces
- 1 tablespoon paprika
- 1 teaspoon caraway seeds
- fresh parsley, for garnish
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Comment préparer Goulashy Beef Stew For The Slow Cooker
- In a large bowl, combine the beef, onion, carrots, potatoes, garlic, paprika, caraway seeds, tomatoes, beef broth, and salt & pepper.
- Transfer the mixture to your slow cooker.
- Cook on low for 6-7 hours, or until the beef is incredibly tender and the vegetables are easily pierced with a fork. Stir gently halfway through.
- About 30 minutes before serving, add the egg noodles to the slow cooker. Stir to combine.
- Continue cooking on low for another 30 minutes, or until the noodles are cooked through and have absorbed some of the delicious stew liquid.
- Taste and adjust seasoning as needed, adding more salt, pepper, or paprika to your liking.
- Serve hot, garnished with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
39g
Fat
101g
Carbs
6g
