1.5 to 2 lbs. beef stew meat
1 cup beef broth or stock
Kosher salt and course black pepper to taste
1 stick salted butter
8 ounces Pappardelle egg noodles, or regular egg noodles, if you prefer
1/4 cup Kosher salt for the pasta water (if using table salt, use 1/2 that much)
Parsley for garnish
Spray crockpot with non-stick spray and add the stew meat, beef stock, salt, pepper and butter.
Cover and cook on low 6-8 hours.
Bring a pot of water to a rapid boil then add the pasta water salt. When the water returns to a rapid boil, add the noodles and cook per package instructions. Drain. DO NOT RINSE!
Add cooked noodles to crockpot and stir in with the beef. If you want a thicker sauce, add 1 tbsp. cornstarch to 2 tbsps. water and add to the beef during the last 15 minutes before adding the noodles.
Garnish with parsley and serve immediately.
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