Rating: 3.5 stars
10 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 3

For the red wine, try a Chianti or zinfandel. The beef mixture tastes even better after it's been refrigerated a day or two, and then reheated.

Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: about 1 1/4 cups beef mixture, 1/2 cup egg noodles, and 1 1/2 teaspoons thyme)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beef in a large bowl; sprinkle with flour, tossing well to coat. Place beef mixture, carrot, onions, mushrooms, and garlic in an electric slow cooker. Combine beef broth and next 6 ingredients (through pepper); stir into beef mixture. Cover and cook on LOW for 8 hours.

    Advertisement
  • Cook noodles according to package directions, omitting salt and fat. Serve beef mixture over noodles; sprinkle with thyme.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

357 calories; calories from fat 0%; fat 9.3g; saturated fat 3.3g; mono fat 3.8g; poly fat 0.7g; protein 28.4g; carbohydrates 38.9g; fiber 2.5g; cholesterol 94mg; iron 4.7mg; sodium 637mg; calcium 53mg.
Advertisement
Advertisement