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It’s not the prettiest sight to behold but beef stew is just about the perfect winter meal. I mentioned that I had another use for slow cooker roast beef and this is it. As if the meat wasn’t tender enough after 9 hours of cooking, this recipe calls to shred the beef and soak it in the gravy making it even more juicy and tender. This meal requires very little prep or cook time (other than all-day slow cooking), will feed about a dozen people and freezes wonderfully. And this recipe also makes use of the leanest cut of beef you can get.


slow cooker roast beef (cut the recipe in half or use leftovers)
8oz whole wheat egg noodles
sliced mushrooms, corn, chopped potatoes (optional)


1. Prepare the roast beef as per the slow cooker directions, adding any of the optional ingredients above while it’s cooking. When it’s finished (or with the leftovers), place the remaining beef onto a cutting board and pull it apart into strips. Place the gravy and its contents in a large pot and bring to a boil. Add the shredded beef and egg noodles and reduce the heat to low and simmer until the noodles are done, about 7 minutes. Serve.

Filed in Main Course, Peanut Butterless, Soup and Chili

2 Responses / Leave a comment »

  1. Ed Schenk says:

    I prefer noodles with my stew!

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