4 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
2 pounds beef stew meat, cut into 1-inch cubes
4 tablespoons canola oil
16 ounces low-sodium beef stock
2 cups water
1 tablespoon Worcestershire sauce
1 cup small-diced yellow onion
1 cup small-diced celery
1 cup small-diced carrot
1 tablespoon tomato paste
4 bay leaves
8 ounces egg noodles, dry
1 (16-ounce) can corn kernels, drained
4 tablespoons parsley, chopped
In a bowl, mix flour, salt, paprika, garlic powder, onion powder, thyme and oregano. Place in a large plastic resealable bag.
Add beef to the bag and shake until beef is evenly covered. Remove beef from bag and shake off any excess spice mix.
Heat oil in a large skillet on medium-high heat. Carefully add seasoned beef and brown on all sides, about 5 minutes. Do in batches if needed.
Remove beef from skillet and discard oil.
Add beef, beef stock, water, Worcestershire sauce, onion, celery, carrot, tomato paste and bay leaves into a 6-quart slow cooker. Mix all ingredients.
Cover and cook on low for 8 hours.
Cook egg noodles according to package. Drain.
Add cooked egg noodles and corn to slow cooker and mix until incorporated. Cook on low for 15 minutes.
Garnish with chopped parsley and serve.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.