Start this hearty stew in the morning. When you get home from work, simply cook up the noodles, add the veggies and thickener to the stew and by the time you set the table, dinner will be ready!


Recipe Summary

10 mins
7 hrs
7 hrs 10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place the beef, onion, mushrooms, garlic, thyme and rosemary in the crock of a 4 to 5 quart slow cooker. Stir in 2 cups (500 mL) broth and the tomatoes. Set the heat to Low and cook for 6 to 7 1/2 hours (or up to 10 hours).

  • Turn the heat to High. Whisk the remaining broth with the cornstarch. Stir into the slow cooker until well combined; add the vegetables. Cover and cook for an additional 20 to 30 minutes or until heated through.

  • Meanwhile, prepare the noodles according to package directions. Spoon the hot stew over the noodles to serve.


Replace the Dumpling Noodles with NO YOLKS(R) Extra Broad or Broad Noodles.

To reduce the total cooking time, set the initial heat to High and cook for 3 1/2 to 4 hours before stirring in the cornstarch and vegetables.

Quick-thaw the vegetables by placing in a colander and running under hot tap water; drain well.

Nutrition Facts

449 calories; protein 35.2g; carbohydrates 56g; fat 8.3g; cholesterol 59.8mg; sodium 355.3mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
I made it and it was very good I had to do a few variations but we enjoyed the meal. I decided to make this the latter part of the morning so had to get meat out of the freezer defrost it and to make sure the stew meat was going to be tender I cut them in small pieces and pounded the meat and put it on high and was all ready at dinner. Thanks for a great recipe will be making this again. Read More