1. Heat oil over medium-high heat in a large heavy skillet. Brown beef, turning occasionally, for about 8 minutes or until dark golden-brown all over. Add broth, red wine and 1 cup (250 mL) water; bring to a simmer, scraping any browned bits from the bottom of the pan. 2. Transfer the beef and liquids to a minimum 4-qt (4 L) slow cooker. Stir in onions, mushrooms, garlic, rosemary and thyme. 3. Cover and cook on LOW for 6 hours. Stir in carrots; cover and cook for 1 hour or until beef and carrots are fork-tender. 4. Use a slotted spoon to transfer the beef to a plate; cover and set aside. Scrape the broth and vegetables into a deep skillet or large saucepan. Whisk the cornstarch and horseradish with about ¼ cup (60 mL) cold water to make a smooth paste. Gradually stir into the skillet and bring to a boil. Cook, stirring occasionally, for 5 minutes until gravy is glossy and thickened. 5. Meanwhile, cook egg noodles in a large pot of boiling water according to package directions. Drain well. 6. Break the beef into large chunks with a fork. Place hot cooked noodles in serving dishes and top with beef; spoon vegetables and gravy over meat and noodles. Garnish with parsley.

Slow Cooker Braised Beef with Noodles

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Cheek Meat