4-Ingredient Slow Cooker Ribbon Noodles Directions:
Place the sliced onions in the bottom of a 4- to 6-quart slow cooker.
Spread the beef stew meat evenly over the onions.
Pour the beef broth over the beef and onions.
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and the onions have softened into a savory sauce.
Bring a large pot of water to a boil about 20 minutes before serving.
Cook the ribbon noodles according to package directions until just al dente.
Reserve 1/2 cup pasta water, then drain the noodles well.
Stir the beef and onion mixture gently in the slow cooker.
Add the hot drained noodles to the slow cooker.
Toss gently until the noodles are coated with the beef and onion sauce.
Add reserved pasta water, 1 to 2 tbsp at a time, only if the sauce needs loosening.
Cover and let the noodles rest on WARM for 5 minutes before serving.
WW Points Calculation
Lean beef top round stew meat, 1 1/2 lb raw: 30.00 points
Yellow onions and Pacific Foods organic unsalted beef broth: 0.00 points
DeLallo whole wheat pappardelle or extra-wide egg noodles, 6 oz dry: 18.00 points
Points Information
Total Points: 48.00
Servings: 8 servings, about 3/4 cup beef and ribbon noodles each
Points per serving: 6.00
Nutrition Information
Calories: 225
Fat: 6g
Protein: 24g
Carbohydrates: 21g
Sugar: 4g
Sodium: 85mg
I'm waiting for your comments! Enjoy!
