Slow Cooker Beef and Noodle Soup

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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.

Bon Appetit!

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