In a small bowl mix together the garlic powder, onion powder, oregano, thyme, 2 tsp salt, and 1 tsp black pepper.
Rub the seasoning all over the beef and set aside.
Heat the oil in a large saute pan over medium-high heat.
When the oil is hot sear the beef until well browned on all sides, about 3 minutes per side. Transfer the seared beef to a 6-quart slow cooker and set aside.
Keep the pan over medium-high heat and add the onion, carrot, and celery to the pan then cook, stirring occasionally, until the vegetables soften just a bit, about 5 minutes.
Add the water and soy sauce to the pan then use a wooden spoon or spatula to scrape the bottom of the pan to release any stuck on bits.
Pour the contents of the pan into the slow cooker over top of the beef.
Place the lid on the slow cooker and cook on LOW about 7 hours or until beef is tender.
Take the lid off the slow cooker and stir in the uncooked egg noodles. Place the lid back on the slow cooker and increase the heat to HIGH. Cook on HIGH with the lid on, stirring occasionally to make sure the noodles cook evenly, until the noodles are tender, about 30 minutes.
Taste and season with additional salt & pepper if needed.
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