This slow cooker Amish-style bay leaf beef pasta is the kind of practical, deeply comforting supper that earns a permanent place in a weekly rotation. Flank steak slowly cooks with a short list of pantry ingredients until it turns tender enough to shred, while bay leaves lend a subtle, old-fashioned savoriness that makes the sauce taste more developed than its simple ingredient list suggests. It’s an economical, hands-off meal with a hearty character that fits right in with home-style Midwestern cooking.
Serve this beef pasta with buttered green beans, a crisp romaine salad, or simple roasted carrots to balance the richness. Warm dinner rolls or thick slices of crusty bread are especially good for soaking up the extra sauce, and if you want to round it out further, a spoonful of cottage cheese or a side of applesauce gives the meal a classic comfort-food feel.
Slow Cooker 6-Ingredient Amish Bay Leaf Beef Pasta
Servings: 6
Ingredients
1 1/2 pounds beef flank steak
1 medium yellow onion, thinly sliced
1 (24-ounce) jar tomato pasta sauce
2 cups beef broth
4 dried bay leaves
12 ounces egg noodles
Directions
1. Place the sliced onion in the bottom of the slow cooker. Set the flank steak on top, then tuck the bay leaves around the beef. Pour in the pasta sauce and beef broth, covering the meat as evenly as possible.
2. Cover and cook on low for 7 to 8 hours, or until the beef is very tender and easy to pull apart with a fork.
3. Transfer the beef to a plate and shred it with two forks. Discard the bay leaves, then return the shredded beef to the slow cooker and stir it back into the sauce.
4. About 15 minutes before serving, cook the egg noodles in salted boiling water according to the package directions. Drain well.
5. Spoon the beef mixture over the hot noodles, or toss everything together if you prefer a more casserole-like serving style. Serve right away.
Variations & Tips
Use chuck roast instead: If flank steak is unavailable, a small chuck roast works very well in the slow cooker and becomes especially succulent. Trim excess fat before adding it so the sauce stays balanced rather than greasy.
Make it more savory: A spoonful of tomato paste or a splash of Worcestershire sauce can deepen the flavor without changing the spirit of the recipe. Add either at the beginning with the broth and pasta sauce.
Choose the right noodles: Egg noodles give this dish a traditional, homey feel, but rotini or wide pappardelle also hold the shredded beef nicely. If you expect leftovers, keep the noodles separate and combine only at serving time so they do not absorb too much sauce.
Don’t skip removing the bay leaves: Bay leaves do their work quietly during the long cook, but they should always be discarded before serving. Count how many you added at the start so you can easily find them later.
Freeze for another night: The beef and sauce freeze well for up to 3 months. Cool completely, store in airtight containers, and cook fresh noodles the day you plan to serve it for the best texture.