Rosemary Beef and Tomatoes

By mommypop

Ingredients

• 4 Tbsp. margerine or butter, melted
• 1 medium onion, chopped
• 1 tsp beef base
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 lb. beef stew meat, cut into 1 1/2 in. cubes
• 8 oz (4 1/2 cups) uncooked wide egg noodles
• 4 Italian plum tomatoes, chopped
• 1 Tbsp chopped fresh rosemary

Preparation

Step 1

In 4 to 6-quart slow cooker, combine margerine,onion, beef base, salt, pepper and beef; mix well.

Cover; cook on low setting for 9 to 10 hours.

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