5 star recipe! Enough said!

Nestled in the comforting roots of Midwestern cooking, this Slow Cooker Creamy Ranch Beef and Noodles recipe brings back memories of Sunday dinners at grandma's house. The slow cooker does most of the work, allowing the flavors to meld together beautifully, reminiscent of how meals were prepared in the days when life moved at a gentler pace. This dish is perfect for those who desire a hearty and satisfying meal that fills the home with an irresistible aroma, promising the warmth and love found in every bite.

This creamy ranch beef and noodles pairs wonderfully with a side of steamed green beans or buttered peas, taking you back to the days when eating fresh, garden-picked vegetables was a part of everyday life. A slice of homemade bread or rolls on the side enhances the nostalgic, wholesome feel of this meal. Don’t forget a crisp, green salad with a simple vinaigrette to balance the richness of the beef and noodles.

Servings: 6

2 pounds beef stew meat
1 packet ranch seasoning mix
1 packet au jus gravy mix
1 can (10.75 oz) cream of mushroom soup
1 cup beef broth
1 package (8 oz.) cream cheese, softened
1 package (12 oz.) egg noodles
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

1. Place the beef stew meat in the slow cooker.

2. Sprinkle the ranch seasoning mix and au jus gravy mix over the beef.

3. Add the can of cream of mushroom soup and beef broth to the slow cooker and stir to combine.

4. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender.

5. About 30 minutes before serving, stir in the softened cream cheese until it melts and blends into the sauce.

6. Prepare the egg noodles according to the package instructions.

7. Serve the creamy ranch beef over the cooked noodles. Garnish with freshly chopped parsley if desired.

For a bit of added depth, you can sear the beef in a skillet before adding it to the slow cooker. Feel free to substitute the cream of mushroom soup with cream of chicken soup if you prefer. For extra vegetables, toss in some sliced mushrooms or a handful of baby carrots at the beginning of the cooking time. If you’re short on time, frozen egg noodles work just as well and add a nice, chewy texture to the dish.