Pour tomato soup over beef stew meat, along with 3 extra ingredients, into slow cooker for a savory meal that I crave this week after week

This slow cooker 5-ingredient Amish-style tomato beef noodles recipe is exactly what I reach for on weeks when I’m juggling work, errands, and just want something cozy and low-effort. You literally pour canned tomato soup over raw beef stew meat, add just three more pantry-friendly ingredients, and let the slow cooker do the rest. The result reminds me of the simple, comforting Amish and Midwestern church-supper meals I grew up around—tender beef in a rich tomato gravy, ladled over buttery egg noodles. It’s the kind of savory, stick-to-your-ribs dinner that I crave week after week, and it takes about five minutes to get into the slow cooker before you walk away for the day.

Serve the tomato beef over wide egg noodles with a little butter and a sprinkle of parsley if you have it. I like to add a simple green side salad or steamed green beans to balance the richness. Warm dinner rolls or crusty bread are perfect for soaking up the extra tomato gravy. If you’re feeding a crowd, you can double the noodles and stretch the beef a bit, then set everything out family-style so people can scoop their own bowls.

Servings: 6

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

Place the raw beef stew meat in an even layer on the bottom of a 5- to 6-quart slow cooker.

Sprinkle the dry onion soup mix evenly over the beef.

In a medium bowl or large measuring cup, whisk together the condensed tomato soup and beef broth until mostly smooth.

Pour the tomato soup mixture over the beef stew meat in the slow cooker, making sure all of the meat is coated. Do not stir too much; just nudge the meat down so it’s mostly submerged.

Cover 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 shreds easily with a fork.

About 20 minutes before serving, cook the egg noodles according to the package directions, then drain well. If you’d like, toss the hot noodles with a tablespoon of butter and a pinch of salt for extra flavor.

Taste the tomato beef mixture and adjust seasoning with salt and pepper if needed. If the sauce seems too thick, you can stir in a splash of extra broth or water; if it seems too thin, remove the lid and let it cook on HIGH for another 15 to 20 minutes to reduce slightly.

Serve the tender tomato beef spooned generously over the warm egg noodles. Ladle extra tomato gravy over the top and garnish with chopped fresh parsley if you like.

For extra veggies without extra effort, scatter 1 to 2 cups of sliced carrots or diced celery over the beef before you pour on the tomato soup mixture; they’ll cook down and make the sauce even heartier. If you prefer rice or potatoes, skip the egg noodles and serve the tomato beef over mashed potatoes, buttered rice, or even cauliflower rice. To make it a bit creamier, stir in 2 to 4 tablespoons of sour cream or plain Greek yogurt at the very end of cooking (off the heat) for a tangy, stroganoff-style twist. You can also swap the onion soup mix for 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon dried thyme if you’re watching sodium. For freezer prep, add the raw beef and onion soup mix to a freezer bag, pour in the tomato soup and broth, seal, and freeze flat; thaw overnight in the fridge, then dump straight into the slow cooker in the morning and cook as directed.