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Rosemary Beef and Tomatoes over Noodles

Prep Time: 20 minutes
Total Time: 10 hours, 20 minutes

2 Tbsp margarine or butter, melted
1 medium onion, chopped
1 tsp beef base*
1/2 tsp salt
1/4 tsp pepper
1 1/2 lb. beef stew meat, cut into 1 1/2 inch cubes
8 oz (4 1/2 cups) uncooked wide egg noodles
4 Italian plum tomatoes, chopped
1 Tbsp chopped fresh rosemary

In 4 to 6-quart slow cooker, combine margarine, onion, beef base, salt, pepper and beef; mix well.

Cover; cook on low setting for 9-10 hours.

About 15 minutes before serving, cook noodles as directed on package. Meanwhile add tomatoes and rosemary to beef mixture; mix well. Increase heat setting to high; cover and cook an additional 10 minutes. Serve beef mixture over noodles.

Serves 4. Per serving: 530 calories, 18 g fat

* Beef base is a thick concentrated paste with a more intense flavor than beef bouillon. Both can be found in the dry soup section of the store. Bouillon can be used in place of the beef base, but the beef flavor will be milder.

Pillsbury Slow Cooker Recipes booklet