I dress up stew meat with noodles and a slightly sweet red sauce for this satisfying main dish. It goes terrific with a salad and garlic bread. —Olivia Gust, Salem, Oregon
Ingredients
- 1/2 pound beef stew meat
- 1/3 cup chopped onion
- 1 teaspoon canola oil
- 1 cup water, divided
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon ground mustard
- 3 tablespoons all-purpose flour
- 1 cup uncooked egg noodles
- Minced fresh parsley, optional
Directions
- In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker.
- In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours.
- Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer.
- Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.
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