This slow cooker 6-ingredient Amish-style cream of potato beef noodles is my default dinner when I’m staring into the fridge without a plan. It leans on a very Midwestern move: pouring canned cream of potato soup straight over raw beef chunks in the slow cooker, adding just a few pantry staples, and letting time do the work. The result is something that reminds me of the simple, comforting church-basement suppers common in Amish and farm communities—unfussy, filling, and built around meat, potatoes, and noodles.
It’s a practical, weeknight-friendly recipe that rewards you with a rich, creamy gravy and tender beef with almost no hands-on effort.
Slow cooker beef noodles served in a rustic bowl
Slow cooker beef noodles served in a rustic bowl
Serve these creamy beef noodles in warm bowls, topped with a little extra black pepper and a sprinkle of chopped fresh parsley if you have it. A simple green salad with a bright vinaigrette or steamed green beans balances the richness nicely. Buttered peas, roasted carrots, or a plate of sliced tomatoes with salt and olive oil all work well alongside.
If you want to stretch the meal, offer crusty bread or soft dinner rolls to mop up the extra sauce, and finish with something light and fruity for dessert to keep the meal from feeling too heavy.
Slow Cooker Cream of Potato Beef Noodles
Servings: 6
Ingredients
2 pounds beef stew meat, cut into 1-inch chunks
2 cans (10.5 ounces each) condensed cream of potato soup
1 packet (about 1 ounce) dry onion soup mix
1 cup beef broth (low-sodium preferred)
1 teaspoon black pepper
12 ounces egg noodles, cooked and drained
Ingredients arranged for cream of potato beef noodles
Ingredients arranged for cream of potato beef noodles
Directions
Place the raw beef stew meat chunks in an even layer on the bottom of a 5- to 7-quart slow cooker.
