Slow Cooker Beef Noodle Stew

• 2 - 2 1/2 lbs beef stew meat, cut into chunks
• 3 cups beef broth
• 1 cup chopped onion
• 3 garlic cloves, minced
• 4 large carrots, peeled and diced
• 1 1/2 cups sliced celery
• 2 (15 ounce) cans diced tomatoes, UNdrained
• 1 -2 teaspoon Worcestershire sauce
• 1 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons cornstarch, dissolved in
• 1/4 cup cold water
• 8 -10 ounces wide egg noodles

1. In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper.
2. Cover and cook on low for 6-7 hours.
3. When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover.
4. Cook the egg noodles according to package. Drain and stir into the crockpot.
5. Cook on high for ten more minutes.
6. Stir and serve.
7. If you need more liquid, add it before serving.

beef stew meat, beef broth, onion, garlic, carrots, celery, tomatoes, worcestershire sauce, thyme, marjoram, basil, salt, pepper, cornstarch, cold water, egg noodles

Taken from www.food.com/recipe/slow-cooker-beef-noodle-stew-303548 (may not work)