Slow Cooker Beef Noodle Soup Recipes

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix beef, water, broth, soy sauce, rice wine, tomato paste, gingerroot, bean paste, sugar, five-spice powder and half of the sliced green onions. Cover; cook on Low heat setting 8 to 9 hours or High heat setting 4 to 5 hours.
• Separate thin Chinese broccoli stems from large stalks; discard large stalks. Cut small stems, florets and leaves into 2-inch pieces; stir into beef mixture. Cover; cook about 10 minutes longer or until broccoli is crisp-tender.
• Meanwhile, cook and drain noodles as directed on package. Rinse with cold water; drain.
• Divide noodles among bowls; ladle soup mixture over noodles. Top with remaining sliced green onions.

Steps:

• 1. Sprinkle beef cubes with salt, pepper and flour, toss gently to coat.
• 2. brown over medium-high heat in 3 Tbsp. of vegetable oil, brown meat and onions. Drain and place in a slow cooker.
• 3. In another bowl, mix together remaining ingredients and pour over beef and onions.
• 4. Cook in slow cooker on low heat for 5-6 hours. Add egg noodles in last half hour of cooking!

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

Steps:

• In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.
• Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes, scallions and shredded meat. Cook on high for 15 minutes, until the mushrooms are tender.
• Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well.
• Add the noodles to the soup. Serve in deep bowls, passing the sesame or chili oil at the table.