Pour packaged ranch seasoning mix and these 5 ingredients over beef stew meat into a slow cooker for a cold-weather supper you’ll crave on repeat

This slow cooker 6-ingredient Amish-style beef and noodles is exactly the kind of cozy, cold-weather supper I crave on repeat. It’s inspired by the simple, stick-to-your-ribs Amish beef and noodle dishes you see at church potlucks here in the Midwest, but streamlined for busy weeknights. You literally just pour packaged ranch seasoning mix and five pantry-friendly ingredients over beef stew meat in your slow cooker, walk away, and come home to tender beef and a rich, creamy gravy that clings to egg noodles. It’s low-effort comfort food that tastes like you fussed all afternoon, without actually being in the kitchen all afternoon.

Serve the beef and noodles in big bowls with a sprinkle of chopped fresh parsley or cracked black pepper if you have it. I like to add a simple green veggie on the side—steamed green beans, roasted broccoli, or a quick side salad with a tangy vinaigrette—to balance the richness. Warm dinner rolls or buttered bread are perfect for soaking up the extra gravy. If you’re feeding a crowd or want leftovers for lunches, add a side of mashed potatoes and spoon the beef and noodles right over the top for an ultra-hearty plate.

Servings: 6

2 pounds beef stew meat, cut into 1- to 1 1/2-inch chunks

Place the beef stew meat in the bottom of a 5- to 6-quart slow cooker, spreading it out in an even layer.

Sprinkle the dry ranch seasoning mix evenly over the top of the beef, making sure most of the meat is lightly coated.

Pour the beef broth over the seasoned meat, then spoon the cream of mushroom soup and cream of chicken soup over everything. Do not stir; just let the soups sit on top—they will melt down as the beef cooks.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the beef is very tender and easy to shred with a fork.

Once the beef is tender, give the mixture a good stir to combine the melted soups, broth, and beef into a smooth, creamy gravy. Taste and adjust seasoning with a pinch of salt and pepper if needed, keeping in mind the ranch mix is already salty.

About 20 minutes before serving, cook the egg noodles according to the package directions in a pot of salted boiling water until just al dente, then drain well.

Stir the hot, drained egg noodles into the slow cooker, folding gently until all the noodles are coated in the beef and gravy. If the mixture seems too thick, splash in a little extra warm beef broth or hot water until it reaches your desired consistency.

Cover and let the beef and noodles sit on LOW or the warm setting for 5 to 10 minutes to allow the flavors to meld and the noodles to soak up some of the sauce. Serve hot, straight from the slow cooker.

For a richer flavor, you can brown the beef stew meat in a little oil in a skillet before adding it to the slow cooker, though it’s completely optional for busy days. If you prefer a stronger mushroom flavor, swap the cream of chicken soup for a second can of cream of mushroom, or use cream of celery for a lighter, herby twist. To stretch the meal, stir in up to 12 ounces of cooked egg noodles and thin the sauce with extra beef broth as needed. For extra veggies, add 1 to 2 cups of sliced mushrooms or frozen mixed vegetables during the last hour of cooking so they stay tender but not mushy. If you like a bit of tang, stir in 2 to 3 tablespoons of sour cream or plain Greek yogurt right before adding the noodles. Leftovers reheat well with a splash of broth or milk to loosen the sauce, making this a great make-ahead lunch option for the workweek.