Slow Cooker Amish Beef Stew NoodlesWhen I first did this I had no intention of anything fancy for dinner. I had some beef stew meat in the fridge, a bag of egg noodles in the pantry and one of those nites where I just didn’t feel like standing at the stove for an hour.So I took out the slow cooker. A few hours later the beef was tender, the broth rich and creamy, and the noodles had soaked up just enough of that savoury sauce to make the entire kitchen smell like Sunday dinner. Simple, filling and honestly way better than I thought 4 ingredients would be.That’s why this Slow Cooker 4-Ingredient Amish Beef Stew Noodles recipe is in my rotation. It’s not gourmet food. It does not have to be.Only Four IngredientsYou will need:1 ½ lbs beef stew meat1 can (10 1/2 oz.) condensed cream of mushroom soup3 cups beef stock12 oz broad egg noodlesI usually buy a package of regular stew meat at the grocery store. Don’t worry if the pieces are not exactly the same size. They’ll have time to cook down in the slow cooker.Give the Beef TimePut the beef in the slow cooker and pour the beef broth on top. Top with the cream of mushroom soup and stir everything together well.Cover and cook on LOW for 7 to 8 hours.This is not something to rush. The beef needs to cook slowly for a long time to become tender. When you can pull it apart easily with a fork, you know you are getting close.And by then the broth has changed too. It’s not just broth anymore. The beef and mushroom soup has morphed into a creamy, savoury sauce that is perfect for the noodles.The Noodles Go In at the EndThat’s the bit to bear in mind.Don’t put egg noodles in at the beginning.When the beef is tender, stir in the noodles in the slow cooker. Cover and cook on HIGH for 20 to 30 minutes, checking them near the end.Wide egg noodles cook fast. If you leave them in the slow cooker for hours they will be way too soft.I like to gently stir the noodles once or twice while they cook. If the mixture is too thick, add a little more beef stock.When the noodles are tender, turn off the slow cooker and allow to rest for a few minutes before serving.What I Serve It WithMost nites I don’t make much else.The beef and noodles are hearty enough on their own, but steamed green beans or a simple green salad make an easy side. If I’ve got crusty bread I’ll put that on the table too.There is usually a lot of sauce left in the bottom of the slow cooker and that is the part nobody wants to waste.Things I’ve learned SomeIf your stew meat is particularly large, cut it into smaller pieces before cooking. They will cook more evenly and make the finished dish easier to eat.The sauce may look a little thin before adding the noodles, but don’t worry. As they cook the noodles soak up a lot of the liquid.If you are preparing this to be eaten later, keep a little extra beef broth available. The noodles will continue to absorb the sauce in the fridge, so a splash added when reheating will bring it right back.plan includes leftoversActually this is one of those dishes that I have no problem eating the next day.Store in a covered container in the refrigerator for up to 3 to 4 days. If the noodles have gotten too thick, gently warm up and add a spoonful or two of beef broth.The flavour mellows overnight, and lunch is already taken care of.Simple Food Still Has Its Place at the TableI think that’s what I like the most about the recipe.No special ingredients to track down. No complicated steps to follow. Throw the beef, broth and soup in the slow cooker, let it slow and go, then finish it off with a handful of egg noodles.The result is warm and creamy, hearty and familiar.Sometimes, that’s just what dinner is for.
Slow Cooker Amish Beef Stew Noodles
