Beef, Tomatoes and Egg Noodles
Makes 4 servings

Prep Time: 10 minutes
Cooking Time: LOW 7 - 9 hours and HIGH 10 minutes

Ingredients:

• 2 - Tablespoons margarine or butter, melted
• 1 - medium onion, chopped
• 1 - teaspoon beef base
• 1/2 - teaspoon salt
• 1/4 - teaspoon pepper
• 1-1/2 - pounds beef stew meat, cut into 1 1/2-inch cubes
• 4-1/2 - cups uncooked wide egg noodles (8 ounces)
• 4 - plum (Roma) tomatoes, chopped
• 1 - Tablespoon chopped fresh rosemary leaves

Directions:

1. In 3 quart or larger slow cooker, mix margarine, onion, beef base, salt, pepper and beef.
2. Cover and cook on LOW for 9 to 10 hours.
3. About 15 minutes before serving, cook and drain noodles as directed on package.
4. Meanwhile, add tomatoes and rosemary to beef mixture; mix well. 
5. Increase heat setting to HIGH. 
6. Cover and cook for 10 minutes longer. 
7. Serve beef mixture over noodles.