This recipe for Italian beef stew with noodles is hearty, satisfying, and you don’t have to pre-cook any ingredients before adding to your crock pot–just toss it all in and then dinner will be ready when you get home!
1 ½ pounds beef stew meat
Kosher salt and freshly ground black pepper
1 large white onion, chopped
6–8 cloves garlic
1 28-ounce can crushed tomatoes
1 cup mushrooms, chopped
2 carrots, peeled and chopped
1 cup beef broth
2 tablespoons red wine vinegar
1 ½ teaspoons Italian seasoning
¼ heaping teaspoon red chili flakes
Optional: 1/2 cup half and half
12 ounces pappardelle noodles
Parmesan cheese for serving
Place beef in crock pot and season generously with salt and pepper. Add onion, garlic, carrots, mushrooms, tomatoes, beef broth, vinegar, red chili flakes, and Italian seasoning. Cook on low for 6-8 hours or until meat is fork tender (if you’d like, you can shred the meat into smaller pieces before serving). If you’d like to add cream, stir in after turning off heat. Season to taste with salt and pepper.
When ready to serve, turn off heat and stir in cream (if using). Prepare noodles according to package directions, drain, toss in olive oil, and divide among bowls. Top with stew and Parmesan cheese if desired.