This is a sponsored post and I was compensated. However, all opinions are mine. Oh boy is it getting chilly outside! The kids and I call it “Chilly Boogers!” I am not sure where that came from, but we have said that as long as I can remember. This is my favorite time of the year. Out come the jeans, scarves and boots! See you later flip flops and tank tops! Thank goodness I still have time before I begin to panic over my holiday shopping list!
When the days are cold, time is short and my family is hungry, I reach for the crock pot. It is my favorite small appliance during the winter months. And I have just discovered the best cookbook that is full of delicious recipes from soups, to sides to even desserts! “Stock the Crock” by Phyllis Good is my newest favorite sidekick in the kitchen. I know it will be yours as well! That is where I got this recipe for my Crock Pot Beef Noodle Soup Recipe!
In her new slow-cooker bible “Stock the Crock” (Oxmoor House, September 2017, $21.99), Phyllis has shared 100 delicious, tried-and-true recipes. Included are . Included are 200 easy-to-follow variations for any dietary preference (gluten-free, paleo, vegan, etc. You can also adjust the recipes for children or when you are cooking for just two!
What I loved about “Stock the Crock” is how approachable Phyllis’ recipes are. I know that sounds strange perhaps, but you know how some cookbooks are so fussy and pretentious? Not with this cookbook! The instructions are clear and straight forward, and the photos are simply gorgeous. I promise, this book will make you fall in love with cooking, your crock pot and with Phyllis Good herself!
Speaking of Phyllis! She has sold more than 12 million copies of her books. Her books have been on the best seller lists of the The New York Times,USA Today and Publishers Weekly. Phyllis has made a commitment to make it possible for everyone to cook who would like to, even if they have too little time or too little confidence. She and her husband, Merle, have two adult daughters and two little grandsons.
In “Stock the Crock“, you can enjoy recipes like Chicken Tikka Masala, Easy Lasagna with Beef, Maple-Brushed Salmon, Easy French Dip, Pecan Squares, yes, the Crock Pot Beef Noodle Soup Recipe! Phyllis shows you how to take advantage of new techniques and slow-cooker hacks, like “staging”, where your recipe is ensured to have bright, fresh vegetables and flavors in the end. I love that! I hate dull and mushy vegetables, don’t you?! Phyllis even shows you how you can cook two recipes at once, while using the same crock pot. Isn’t that fantastic?!
I hope you will grab a copy of Phyllis’ book to enjoy all of her mouth watering recipes! She has compiled the best recipes for every occasion and craving. Included are classic favorites like Sweet-with-Heat Beef Short Ribs and Shepherd’s Pie, as well as creative of-the-moment recipes such as Cilantro Lime Chicken Tacos and Raspberry Chocolate Cake.
What you will need for your Crock Pot Beef Noodle Soup Recipe:
2 lbs bone in beef short ribs (or you can use stew meat, tenderloin or chuck roast , cut into chunks)
2 quarts beef broth
1 large onion, chopped
5 garlic cloves, minced
1 can diced tomatoes or tomato sauce
4 large carrots, peeled and diced
2 large celery stalks, chopped
2-3 fresh bay leaves
Salt and pepper to taste
2 -3 cups wide egg noodles
Cut your celery, carrots and onions.
Brown your meat in olive oil.
Add your celery, onions, carrots and garlic to the crock pot if you did not add them in with your browned meat.
Add your tomatoes or tomato sauce to crock pot. Phyllis calls for the tomatoes, but my husband doesn’t like them, so I used the tomato sauce instead. I am confidant you will get the lovely tomato flavor with either one!
Add noodles to crock pot. Now in Phyllis’ book, she has you add them in at the end. I add them in the beginning. My husband prefers his noodles nice and soft. So, whatever works for you! Cook on low for 9-11 hours. Now, I didn’t have that much time, so I cooked this on high for 5 hours and low for 2. It turned out perfectly. Again, do what you feel best.
Top with fresh herbs, green onions or onion tops and serve with warm crusty bread. Yum! Is your mouth watering yet? One USA reader will win one copy of Stock the Crock by Phyllis Good, ARV $22.
- 2 lbs bone in beef short ribs (or you can use stew meat, tenderloin or chuck roast , cut into chunks)
- 2 quarts beef broth
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 can diced tomatoes or tomato sauce
- 4 large carrots, peeled and diced
- 2 large celery stalks, chopped
- 2-3 fresh bay leaves
- Salt and pepper to taste
- 2 -3 cups wide egg noodles
- Season meat with salt and pepper
- Brown meat in a medium skillet with 1 tbsp. olive oil. Add in onions, celery and garlic. Saute until slightly browned.
- Add 1/2 cup beef broth to loosen beef bits. Add all to crock pot.
- Add remaining beef broth, bay leaves and tomatoes or tomato paste to crock pot.
- Cook on low for 9-11 hours on low, or until beef is tender.
- If using short ribs, remove from liquid and take meat from the bones. Using forks, pull meat into small chunks. Set aside.
- Remove bay leaves from liquid.
- Add noodles to crock pot. Cook on high for 10-15 minutes.
- Add meat to crock pot.
- Season to taste with additional salt and pepper.
- Top with green onions or onion tops.
What is your most favorite crock pot comfort food recipe? I would love to hear!