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Slow-Cooked Rosemary Beef and Tomatoes over Noodles

Slow-Cooked Rosemary Beef and Tomatoes over Noodles
  • Prep 20 min
  • Total 10 hr 20 min
  • Ingredients 9
  • Servings 4
Slow-cook herbed beef stew meat in an elegant dish served over noodles.
Updated May 31, 2005

Ingredients

  • 2 tablespoons margarine or butter, melted
  • 1 medium onion, chopped
  • 1 teaspoon beef base
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 lb beef stew meat, cut into 1 1/2-inch cubes
  • 4 1/2 cups uncooked wide egg noodles (8 oz)
  • 4 plum (Roma) tomatoes, chopped
  • 1 tablespoon chopped fresh rosemary leaves

Steps

  • 1
    In 4- to 6-quart slow cooker, mix margarine, onion, beef base, salt, pepper and beef.
  • 2
    Cover; cook on Low setting 9 to 10 hours.
  • 3
    About 15 minutes before serving, cook and drain noodles as directed on package. Meanwhile, add tomatoes and rosemary to beef mixture; mix well. Increase heat setting to High; cover and cook 10 minutes longer. Serve beef mixture over noodles.

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
5g
25%
Cholesterol
170mg
57%
Sodium
650mg
27%
Total Carbohydrate
46g
15%
Dietary Fiber
3g
12%
Sugars
5g
Protein
47g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
40%
40%
Exchanges:
3 Starch; 3 Other Carbohydrate; 5 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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