Beef and noodles  [slowcooker]


1 lb cubed stew meat 
  (I always use the cheaper cuts - it will be very tender)
1 chopped onion
1/2 chopped bell pepper
1 stalk of finely chopped celery or 1 tbs chopped celery tops
1 minced jalepeno (may omit. I actually use 3 but we're pepperbellies")
2 cloves minced garlic(garlic lovers use 4)
1 1/2 cups water
1 chicken or beef bouillon cube
1 tbs. kitchen bouquet
1/4 cup strong black coffee
black pepper and salt to taste-I usually add before serving

Add to crock and cook all day.
My crock has a "temp shift" mode which is what I use.
It starts out on high and switches to low.
I have also added chopped tomatoes and the dregs of a bottle of red 
wine with very tasty results.
The coffee gives a richer flavor(my secret ingredient in gravies and gumbos).
 I serve this over egg noodles which I cook separately. 
   (think you could probably add extra liquid and cook the noodles in the
         pot but I've not been brave enough to try.)
  Tip the lid a bit to thicken the sauce during the last 30 minutes.
I have to admit that when we get home it smells too good to wait so I
usually whisk a bit of corn starch in 1/4 cup of cold water, 
add to the pot and turn it on high.