1. In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper. 2. Cover and cook on low for 6-7 hours. 3. When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover. 4. Cook the egg noodles according to package. Drain and stir into the crockpot. 5. Cook on high for ten more minutes. 6. Stir and serve. 7. If you need more liquid, add it before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
