Bistro Beef Noodles A La Slow Cooker Recipes

BISTRO BEEF NOODLES A LA SLOW COOKER!

Bistro Beef Noodles a La Slow Cooker! image

This is for the ZWT 8 French Affair challenge. I have made FloridaNative's recipe #324282 in my slow cooker and here's the results! As per Florida Native's updates, I made a few small changes...

Provided by Cadillacgirl

Categories Meat

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb lean ground beef
1/4 cup minced onion
2 tablespoons Worcestershire sauce
1 teaspoon pepper, divided
3 tablespoons butter
1 large onion, cut into 1/4-inch wedges
2 large garlic cloves, minced
12 ounces mushrooms, sliced
2 cups beef broth
3 medium carrots, finely chopped
1 teaspoon salt
1 teaspoon dried thyme
1/2 cup red bell pepper, chopped
1/4 cup dry red wine
1 tablespoon cornstarch
2 tablespoons fresh parsley, chopped
8 ounces prepared medium-width egg noodles

Steps:

In a skillet, spray with cooking spray and scramble fry the ground beef and onion with the worchestershire sauce and 1/2 tsp pepper until no longer pink and put in the slow cooker.
Melt butter in pan and add onion wedges, garlic and mushrooms to the pan and saute 8-10 minutes or until browned, then add to slow cooker.
Add broth, carrots, salt, thyme and remaining 1/2 teaspoon pepper.
Cook on high for 4-6 hours - while it's cooking, prepare egg noodles according to package directions.
Combine red wine and corn starch; stir until smooth. Stir into crock pot with red peppers and keep on high for half an hour until sauce thickens.
Place prepared egg noodles on a serving platter and top with meat sauce and sprinkle with fresh parsley.

SLOW COOKER BEEF AND NOODLES

Slow Cooker Beef and Noodles image

A hearty crockpot dinner perfect for busy weeknights. This easy comfort food recipe is a classic family meal everyone loves.

Provided by Stacie Vaughan

Categories Slow Cooker

Time 8h5m

Number Of Ingredients 6

Ingredients

2 pounds stew beef
1 (1oz) packet ranch seasoning
1 (0.87oz/25g) envelope brown gravy mix
1 (10.5oz/284ml) can cream of mushroom soup
3 cups water
1 pound egg noodles, uncooked

Steps:

Add stew beef to a 6-quart slow cooker.
Sprinkle the ranch packet and gravy packet on top of the beef.
Add the can of cream of mushroom soup and stir to combine.
Stir in the water.
Cover and cook on low for 6 to 8 hours OR 4 to 6 hours on high.
An hour before the end of the cooking time, add the egg noodles and stir, making sure to cover all the egg noodles in the sauce. Cover and continue to cook for the remaining hour.

Nutrition Facts : Calories 490 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 176 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 56 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1055 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

BISTRO BEEF & NOODLES

Bistro Beef & Noodles image

I usually don't post recipes I've never tried - here's the first one. It's from a pasta bag, presumably egg noodles! This sounded really good (except I would omit the mushrooms - can't stand them), so I thought I would post it. If you try it before I do, please write a review. UPDATE: I made this for dinner tonight and it was really good, though I 'swerved' for the original directions. I cooked the ground beef (crumbled) with the next six ingredients, and then followed the directions from step # 5 on. This one-pan meal came out really nice - I omitted the red wine, didn't have any, so I used extra broth. DH gave it a "4" for 1st effort - I think I will add 2x the worshestershire or a minced green pepper next time I make it. And I will definitely make it again -- definite comfort food material!

Provided by kitty.rock

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb lean ground beef
1/4 cup minced onion
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper, divided
3 tablespoons butter
1 large onion, cut into 1/4-inch wedges
2 large garlic cloves, minced
12 ounces mushrooms, sliced
1 1/2 cups beef broth
3 medium carrots, finely chopped
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 cup dry red wine
1 tablespoon cornstarch
8 ounces prepared medium-width egg noodles

Steps:

In medium bowl combine beef, minced onion, Worchestershire and 1/4 teaspoon pepper.
Shape into 1-inch meatballs (about 24).
In large skillet melt butter over medium-high heat.
Add onion wedges, garlic and mushrooms; saute 8-10 minutes or until browned.
Add broth, meatballs, carrots, salt, thyme and remaining 1/4 teaspoon pepper.
Reduce heat to medium; simmer, stirring occasionally, 8-10 minutes.
Combine red wine and corn starch; stir until smooth. Stir into skillet.
Stirring constantly, bring to boil; boil 1 minute.
Place prepared egg noodles on a serving platter; top with meatballs and sauce.

Nutrition Facts : Calories 485.1, Fat 17.5, SaturatedFat 8.6, Cholesterol 107.6, Sodium 1122.2, Carbohydrate 56.2, Fiber 5, Sugar 7.5, Protein 24.3

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