This dish is my husband’s favorite. As soon as we’re done with one serving, he’s already getting seconds

Instructions:

1. Brown the Beef (Optional but Recommended): In a skillet over medium heat, brown the 2 lbs of beef on all sides until well-seared. This step adds a rich depth of flavor to the final dish.
2. Combine & Cook: Transfer the browned beef to the slow cooker. Add the 1 finely chopped onion, 3 minced garlic cloves, 4 cups beef broth, 1 tsp salt, ½ tsp black pepper, 1 tsp dried thyme, 1 tsp dried rosemary, and 1 bay leaf. Cover the slow cooker and cook on LOW for 7-8 hours, or until the beef is incredibly tender and can be shredded easily with a fork.
3. Add Noodles & Thicken: About 30 minutes before serving, remove the bay leaf from the slow cooker. Add the 3 cups egg noodles and stir to combine them with the beef and cooking liquid.
4. Make a Slurry: In a small bowl, whisk together the ¼ cup flour and ¼ cup water until you have a smooth slurry (a thickening agent). Stir this slurry into the slow cooker.
5. Finish Cooking: Add the 1 tbsp Worcestershire sauce and stir well. Continue to cook for an additional 30 minutes, or until the noodles are tender and the sauce has thickened.
6. Serve: Remove the bay leaf before serving. Serve hot and enjoy the warm, nostalgic flavors of this classic dish.