1 (28-ounce)canundrained diced tomatoes, or fire-roasted diced tomatoes
4cupsuncooked wide or extra wide egg noodles
1cupfrozen peas
To Thicken:
2tablespoonscornstarch OR 1/4 cup all-purpose flour
1cupbeef broth
Instructions
In the insert of an 8-quart slow cooker, add the beef, carrots, celery, onion, salt, thyme, basil, bay leaf, garlic, broth, and diced tomatoes. Stir to combine.
Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is fall-apart tender.
Stir in the egg noodles. Cover and cook on high until the noodles are tender, about 10-20 minutes (depending on the slow cooker).
To thicken (optional), whisk together the cornstarch or flour and beef broth until smooth. Stir the mixture into the slow cooker until well-combined. Cover and cook on high for 4-5 minutes.
Stir in the peas and warm through. Season to taste with additional salt and pepper, if needed.
Notes
Beef Broth: you'll need two quart cartons or cans of beef broth for this recipe. You'll use seven of those cups at the beginning and save the last cup for thickening the soup at the end of cooking.Thickening Soup: thickening the soup is optional; doing so gives it a delicious beef stew vibe.