There is something mighty comforting about a supper that asks so little of you and gives back so much at the table, and this slow cooker Amish beef and noodles is just that kind of meal. It leans on the plain, practical goodness long treasured in Midwestern kitchens: tender beef, rich broth, cream soup, seasoning, and hearty egg noodles all coming together into a warm, filling dish that tastes like it has been fussed over all day. For busy families, church potlucks, or chilly evenings when everyone wants seconds, this is the sort of simple country cooking folks remember and request again and again.
Serve this beef and noodles in wide bowls with a spoonful of mashed potatoes underneath if you want an extra-hearty plate, or pair it with green beans, buttered corn, glazed carrots, or a crisp lettuce salad for a little freshness. A pan of biscuits, soft dinner rolls, or thick slices of bread are mighty welcome for soaking up the savory gravy, and if you are feeding a crowd, a dish of applesauce or pickled beets on the side rounds things out in that old-fashioned Midwestern way.
Slow Cooker 5-Ingredient Amish Beef and Noodles
Servings: 6
Ingredients
2 pounds beef stew meat
12 ounces frozen egg noodles
1 packet brown gravy mix
1 can (10.5 ounces) condensed cream of mushroom soup
4 cups beef broth
Directions
1. Place the beef stew meat in the bottom of a 6-quart slow cooker, spreading it into an even layer.
2. Scatter the frozen egg noodles evenly over the beef.
3. In a medium bowl, whisk together the brown gravy mix, cream of mushroom soup, and beef broth until smooth, then pour the mixture over the noodles and beef.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and the noodles are soft. Stir well near the end of cooking so the sauce becomes thick and silky.
5. Spoon into bowls and serve hot.
Variations & Tips
For deeper flavor: If you have a few extra minutes, brown the beef in a skillet before adding it to the slow cooker. It is not required, but that little bit of color gives the finished dish a richer, roastier taste.
Make it extra creamy: Stir in a splash of milk or a spoonful of sour cream right before serving if you like a softer, creamier gravy. That is especially nice if you are serving it over mashed potatoes.
Watch the noodles: Different brands of frozen egg noodles can cook a little differently. If yours tend to soften quickly, check them on the early side so they stay pleasantly tender and do not turn too soft.
Swap the soup: Cream of chicken or cream of celery soup can stand in for cream of mushroom if that is what you have in the pantry. The flavor will change a touch, but the dish will still be hearty and comforting.
Add a country touch: A handful of chopped onion or a pinch of black pepper can be added with the broth mixture if your family likes a little more seasoning. This recipe is lovely in its plain form, but it also welcomes small pantry-minded adjustments.