Spread garlic butter over beef, along with 2 ingredients, into slow cooker for a hearty meal that disappears faster than anything else I make

This slow cooker 4-ingredient Amish garlic butter beef noodles recipe is the kind of simple, stick-to-your-ribs supper that reminds me of church potlucks and busy harvest nights. Around here in the rural Midwest, we’ve always leaned on slow cookers to turn inexpensive stew meat into something tender and comforting, and the Amish cooks in our area are especially good at that. In this version, you just spread rich garlic butter over raw beef, add two more pantry ingredients, and let the slow cooker do all the work. By the time the noodles soak up that savory broth, you’ve got a hearty meal that seems to disappear faster than anything else I make.

Serve these garlic butter beef noodles in deep bowls with a sprinkle of chopped fresh parsley, if you have it. They’re wonderful alongside buttered sweet corn, green beans, or a simple tossed salad to lighten the plate. A slice of soft dinner roll or Amish white bread is perfect for soaking up the extra gravy. For a fuller spread, add coleslaw or sliced garden tomatoes in the summer, and maybe applesauce or pickled beets in the colder months to bring a little brightness to this cozy, rich dish.

Servings: 6

2 pounds beef stew meat, cut into bite-size chunks

Set your slow cooker on a stable, heat-safe surface, such as a white tile countertop or sturdy table. Make sure the insert is clean and dry.

Place the raw beef stew meat evenly in the bottom of the slow cooker in a single, fairly even layer so the pieces touch but aren’t piled too high.

In a small bowl, stir together the softened butter and minced garlic until the garlic is evenly distributed and you have a smooth garlic butter.

Using a spoon, spatula, or clean hands, spread the garlic butter all over the top of the raw beef stew meat, pressing it gently so most of the beef is coated. It doesn’t need to be perfect; the butter will melt and run down around the meat as it cooks.

Pour the beef broth gently around the edges of the beef, trying not to wash all the garlic butter off the top. It’s fine if some slides down, but you want a good layer of butter and garlic resting over the meat.

Cover the slow cooker with the lid. Cook on LOW for 7–8 hours, or on HIGH for about 4 hours, until the beef is very tender and shreds easily with a fork. Avoid lifting the lid during the first few hours so the heat stays steady.

About 30–40 minutes before serving, taste the broth and add salt and black pepper if needed, keeping in mind the salted butter and broth may already provide enough seasoning.

Stir the beef gently in the slow cooker to break up any large chunks. Add the uncooked wide egg noodles, pressing them down into the hot broth and beef so they are mostly submerged. If the noodles are not covered, you can add a splash more hot water or broth, just enough to moisten them.

Cover the slow cooker again and cook on HIGH for 20–30 minutes, stirring once halfway through, until the noodles are tender but not mushy and have soaked up some of the garlic butter broth.

Once the noodles are cooked to your liking, give everything a final gentle stir to coat the noodles and beef in the garlicky butter sauce. Turn the slow cooker to WARM and let the dish sit for 5–10 minutes to thicken slightly before serving.

Serve the garlic butter beef noodles hot, ladled into bowls or onto plates, making sure each serving has plenty of beef, noodles, and that rich, glossy broth.

If you’d like to stretch this meal or add more flavor without complicating it, you can stir in 1/2 teaspoon of dried parsley or thyme with the garlic butter, or toss a bay leaf into the broth while it cooks (remember to remove the bay leaf before serving). For a creamier version, stir in 1/2 cup of sour cream or a splash of heavy cream right after the noodles finish cooking, then let it rest on WARM for a few minutes. If you prefer a bit more tang, a tablespoon of Worcestershire sauce or soy sauce added with the broth can deepen the flavor. You can also use chuck roast cut into cubes instead of packaged stew meat; it often turns out even more tender. For families who like vegetables mixed in, stir in a cup of frozen peas or mixed vegetables during the last 10–15 minutes of cooking the noodles, just long enough to heat through. Food safety tips: Always start with fresh, cold beef and keep it refrigerated until you’re ready to add it to the slow cooker. Do not leave the raw meat out at room temperature for extended periods while you prepare other ingredients. Make sure your slow cooker is set to LOW or HIGH as directed; avoid using the WARM setting to cook raw meat, as it won’t reach a safe temperature quickly enough. The beef and noodles should reach an internal temperature of at least 165°F. Refrigerate leftovers within 2 hours of cooking, storing them in shallow containers so they cool quickly. Reheat leftovers until steaming hot all the way through before serving, and use within 3–4 days or freeze for longer storage.