This is my cozy, no-fuss take on Amish-style beef and noodles, streamlined for a weeknight and your slow cooker. Instead of simmering beef all day on the stove, we lean on store-bought beef broth and just five pantry-friendly ingredients, then pour everything right over dry egg noodles in the slow cooker. The noodles soak up all that savory flavor and turn into the kind of stick-to-your-ribs comfort food that tastes like it took way more effort than it actually did. It’s the kind of dinner I throw together on a busy workday when I still want something that feels like home.
I like to serve this beef and noodles in big bowls with a side of steamed green beans or a simple mixed salad to balance the richness. Buttered peas or roasted carrots are also very classic and kid-friendly. If you want to stretch the meal, spoon the noodles over a scoop of creamy mashed potatoes or serve with crusty bread to soak up every bit of the broth. A sprinkle of extra black pepper on top right before serving makes it feel extra cozy.
Slow Cooker Amish-Style Beef and Noodles
Servings: 6
Ingredients
12 oz wide egg noodles, uncooked
3 cups store-bought beef broth (low-sodium preferred)
1 lb cooked beef roast or stew meat, shredded or cubed
1 (10.5 oz) can cream of mushroom soup
1 (1 oz) packet onion soup mix
1/2 cup sour cream
1/2 tsp black pepper
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick spray to help prevent sticking.
Spread the uncooked egg noodles evenly over the bottom of the slow cooker. They’ll look a little strange going in dry, but they will cook and soak up the flavorful broth.
Scatter the cooked, shredded or cubed beef evenly over the dry noodles so every bite gets some meat.
In a medium bowl, whisk together the cream of mushroom soup, onion soup mix, sour cream, black pepper, and 1 cup of the beef broth until mostly smooth. This helps the soup base dissolve and keeps you from getting clumps.
Pour the soup mixture evenly over the beef and noodles in the slow cooker.
Slowly pour the remaining 2 cups of beef broth over everything, making sure to cover as many of the noodles as possible. Gently press down with the back of a spoon so the noodles are mostly submerged in liquid.
Cover and cook on LOW for 3 to 4 hours, or until the noodles are tender and most of the liquid has been absorbed into a creamy sauce. Avoid lifting the lid in the first 2 hours so the noodles cook evenly.
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