Slow-Cooked Rosemary Beef and Tomatoes over Noodles

Slow-Cooked Rosemary Beef and Tomatoes over Noodles

Slow-cook herbed beef stew meat in an elegant dish served over noodles.

2 tablespoons margarine or butter, melted
1 medium onion, chopped
1 teaspoon beef base
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 lb beef stew meat, cut into 1 1/2-inch cubes
4 1/2 cups uncooked wide egg noodles (8 oz)
4 plum (Roma) tomatoes, chopped
1 tablespoon chopped fresh rosemary leaves

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

Cover; cook on Low setting 9 to 10 hours.

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

from www.pillsbury.com
Makes: 4 servings