Slow Cooker Beef Stew on Buttered Egg Noodles

I love the new - well new for me anyway - magazine 'Real Simple'. This month they featured quick and hearty winter soups and stews, one of which is this stew. I love the idea of serving it over noodles, sort of like beef stroganoff.

This dinner was so fast, I cut up the meat and veggies last night after Seth went to bed and then threw it all in the crockpot in the fridge until the morning. Turn it on first thing and it is ready when Josh gets home.

Enjoy!

Classic Beef Stew
Real Simple Magazine January 2010

2.5lbs beef cubes - I used fondue steak already cut up in the meat dept.
2 T. olive oil
1 - 6oz. can tomato paste
1 stalk celery, cut into 1" lengths
1 small onion, cut into small chunks
1/2 bottle red wine - I used a merlot/cab blend
2 bay leaves
1 lb. carrots, chopped into 1" lengths - I used baby carrots
1 lb. turnips, chopped into 1" cubes
1 T. cornstarch
12 oz. egg noodles

Throw all the ingredients - except the noodles and the cornstarch - into the slowcooker. Add 2 c. water and salt and pepper to taste. Cook for either 8hrs on low or 4hrs on high. Mix the cornstarch with 1/4c. water and add to the pot. Simmer a few minutes more, until thickened.
Cook the noodles as per package directions and serve, buttered, with the stew ladled over top.