Crockpot Beef Noodle Soup Recipe

In a pie plate, add 2 tablespoons flour and coat the stew meat on all sides. In a large skillet over medium-high heat, heat 2 tablespoons oil, and then brown the stew meat, until browned on all sides. Remove with a slotted spoon and add to the crockpot. Add beef stock base, parsley, rosemary, oregano, thyme, basil, pepper, and water to the crock. Stir. Cover, and cook on low 6-8 hours. Add carrots and egg noodles during last half-hour of cooking. Serve.

You can substitute the water and beef stock base with 6 cups of canned beef stock or broth.