Rosemary Beef and Tomato over Noodles

Rosemary Beef and Tomato over Noodles 2 tablespoons butter, melted 1 medium onion, chopped 1 teaspoon beef base 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 1 1⁄2 lbs beef stew meat, cut into 1 1/2-inch cubes 8 ounces wide egg noodles, uncooked 4 plum tomatoes, chopped 1 tablespoon fresh rosemary, chopped In a 4-6 quart slow cooker, combine butter, onion, beef base, salt, pepper and beef; mix well. Cover; cook on low for 9-10 hours. About 15 minutes before serving, cook noodles as directed on package. Add tomatoes and rosemary to beef and mix well. Increase heat to high; cover and cook an additonal 10 minutes. Serve beef over noodles.