This cozy slow cooker beef and noodles is the kind of stick-to-your-ribs supper that feels right at home on a chilly Midwestern night. Inspired by simple Amish-style cooking, it leans on pantry-friendly au jus gravy mix and just a handful of other ingredients you pour right over raw beef stew meat in the slow cooker. By the time everyone wanders into the kitchen, you’ve got tender, flavorful beef and rich gravy ready to toss with egg noodles—no fussy steps, just honest comfort food that keeps folks coming back for seconds.
Serve the beef and noodles in big bowls over a bed of buttered egg noodles, letting that rich au jus gravy soak in. A side of steamed green beans or peas and some warm dinner rolls or buttered bread make it feel like a full Sunday-style meal, even on a weeknight. If you like a little brightness, add a simple side salad with a tangy vinaigrette to balance the richness. For extra comfort, spoon it over mashed potatoes instead of noodles and let everyone top their bowls with a sprinkle of black pepper or a little shredded cheese at the table.
Slow Cooker Amish-Style Beef and NoodlesServings: 6
Ingredients
2 pounds raw beef stew meat, cut into 1- to 1 1/2-inch chunks
1 (1-ounce) packet au jus gravy mix
2 cups low-sodium beef broth
1 (10.5-ounce) can condensed cream of mushroom soup
1 medium onion, thinly sliced
12 ounces wide egg noodles, cooked according to package directions
Directions
Place the raw beef stew meat in the bottom of a 5- to 6-quart slow cooker, spreading it out in an even layer.
Scatter the thinly sliced onion evenly over the top of the beef.
In a medium bowl or large measuring cup, whisk together the au jus gravy mix, beef broth, and condensed cream of mushroom soup until mostly smooth. It doesn’t have to be perfect, just well combined.
Pour the au jus gravy mixture evenly over the raw beef and onions in the slow cooker, making sure all of the meat is moistened. Use a spoon to gently press any pieces down into the liquid if needed.
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 shreds easily with a fork.
About 20 minutes before serving, cook the egg noodles according to the package directions in salted boiling water until just tender. Drain well and return them to the warm pot.
Stir the beef and gravy mixture in the slow cooker, breaking up any larger chunks of meat with a spoon or fork so you have bite-size pieces in a rich, smooth gravy.
You can either spoon the beef and gravy over individual bowls of egg noodles, or gently fold the cooked noodles right into the slow cooker until everything is coated. Taste and add a little salt and black pepper if desired.
Serve hot, ladling plenty of beef and gravy into each bowl. If you’d like, garnish with a sprinkle of fresh parsley or an extra crack of black pepper before bringing it to the table.
Variations & Tips
For picky eaters who don’t love onions, you can leave the sliced onion out or use 1 teaspoon of onion powder in the sauce instead. If your family likes a creamier texture, stir 1/4 to 1/2 cup of sour cream into the hot beef and gravy right before serving. To stretch the meal for a bigger crowd, add an extra 4 ounces of cooked noodles and a splash more beef broth to loosen the sauce. For a slightly lighter version, use reduced-fat cream of mushroom soup and serve the beef over steamed vegetables or mashed cauliflower instead of noodles. You can also swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand. For a little extra flavor, add 1 teaspoon of dried parsley and 1/2 teaspoon of garlic powder to the au jus mixture before pouring it over the beef. If you prefer a thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking on HIGH until it thickens to your liking.
