Bistro Beef Noodles A La Slow Cooker Recipes

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.

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.

Steps:

• Place beef in 3 1/2-qt. slow cooker. Mix soups and pour over beef.
• Cover and cook on LOW 10 to 12 hours.
• Serve over noodles.

Steps:

• Place beef in the slow cooker.
• Combine mushroom soup, onion soup mix and gravy mix in a bowl until well blended. Stir in beef broth.
• Add mushrooms and onions to mixture, then pour over beef.
• Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.
• Cook egg noodle according to directions on package.
• Spoon beef mixture over hot noodles and serve.

Steps:

• Combine all ingredients into crockpot and cook on low for 8-10 hours.
• Serve over hot egg noodles or rice.

Steps:

• Mix first nine ingredients. Cut roast in half; cut slits in roast and insert garlic. Place in a 5-qt. slow cooker. Pour sauce over top. Cook, covered, on low until tender, 8-10 hours., Remove beef. Skim fat from cooking liquid. Shred meat with two forks; return to slow cooker and heat through. Serve on rolls with coleslaw.Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.