Slow Cooker Beef Stew over Noodles is downhome comfort food. It's full of flavor and texture with carrots, onion, garlic, thyme, beef, and more. Make it in the Slow Cooker and it's like your Mom made it for you because it cooks all day while you are out and it's waiting for you when you are home. Now, try pouring that salty, chunky, saucy goodness over noodles...yup, even more amazing!
Peel and dice the carrots. Peel and dice the onion. Mince the garlic. Chop the parsley. Reserve some of the parsley for garnish. Add all of these to a storage container or bag. (Note, you can store these right in the slow cooker insert in the fridge!)
To the same storage container, add the Dijon mustard, Worcestershire sauce, bay leaf, salt, and pepper. Finally, measure the dried thyme into the palm of your hand and crush it with your fingers, then add it to the container as well.
Make the cornstarch slurry. Measure out ½ cup of cold broth and mix in the ¼ cup of cornstarch until completely dissolved. If your broth is not cold, you can add the cornstarch to ½ cold water instead.
Add the prepared ingredients to the slow cooker (if you have not already done so to store them).
Pour in the broth and the cornstarch slurry. Then add the cut beef. Stir to combine, then set the slow cooker to LOW for 8-10 hours depending on your schedule.
When you are ready to eat, cook the rice noodles according to package instructions. Note, you can swap these out for Egg Noodles if you prefer.
Serve the stew over the noodles and garnish with parsley and parmesan cheese (optional). Enjoy!