1 small onion diced
3 large carrots peeled and chopped
2 celery ribs chopped
8 oz baby portabella mushrooms sliced
4-6 cloves garlic minced
2 tablespoons tomato paste
1 teaspoon beef bullion or 1 cube beef bullion
1 1/2 pounds beef stew meat
6 cups beef broth
2 cups wide egg noodles
1. Place all ingredients in a 6-quart slow cooker except egg noodles. Cover with lid and cook on LOW for 8-9 hours or on HIGH for 5-6 hours.
2. Using two forks shred meat if desired and stir in egg noodles. Cover and cook on HIGH for 10-15 minutes or until noodles are tender.