Beef and Noodles Slow Cooker. This is my easy, laid-back way of making Amish-style beef and noodles — perfect for busy weeknights and your slow cooker! Instead of standing over a hot stove all day, we use store-bought beef broth and just five simple ingredients you probably already have at home. You just dump everything right on top of dry egg noodles in the slow cooker. The noodles drink up all that yummy, savory flavor and turn into the kind of warm, filling meal that makes everyone think you worked super hard — but you really didn’t!
It’s the kind of dinner I toss together on a crazy busy day when I still want something that feels just like home cooking. This warm and filling slow cooker meal uses just a handful of easy pantry ingredients. Dry egg noodles soak up a rich, creamy beef broth sauce as everything cooks low and slow. It tastes like a big, cozy hug in a bowl — with almost no effort at all!
Serving Ideas
I love serving this beef and noodles in big, deep bowls. Here are some yummy sides that go really well with it:
- Steamed green beans or a simple mixed salad help cut through all that richness
- Buttered peas or roasted carrots are great choices that kids love too
- Creamy mashed potatoes underneath the noodles make it an even heartier meal
- Crusty bread on the side is perfect for soaking up every last drop of broth
- A little extra black pepper sprinkled on top right before you eat makes it feel extra cozy and special
Recipe Details
- Servings: 6
- Cook Time: 3–4 hours on LOW
- Equipment: 5- to 6-quart slow cooker
Ingredients
- 12 oz wide egg noodles, uncooked
- 3 cups store-bought beef broth (low-sodium works best)
- 1 lb cooked beef roast or stew meat, shredded or cut into chunks
- • 1 can of mushroom soup (10.5 ounces)
- 1 packet (1 oz) onion soup mix
- ½ cup sour cream
- ½ tsp black pepper
Beef and Noodles Slow Cooker: Directions
- Prep your slow cooker. Spray the inside of your 5- to 6-quart slow cooker with a little nonstick cooking spray. This keeps things from sticking to the bottom.
- Add the dry noodles. Spread the uncooked egg noodles out in an even layer on the bottom of the slow cooker. Don’t worry — they might look a little weird going in dry, but they will cook up nicely and soak in all that tasty broth!
- Layer on the beef. Scatter your cooked, shredded or chunked beef all over the dry noodles. Try to spread it out so every single bite has some meat in it.
- Mix your creamy sauce. In a medium bowl, stir together the cream of mushroom soup, onion soup mix, sour cream, black pepper, and 1 cup of the beef broth. Keep stirring until it’s mostly smooth with no big lumps. This step makes sure all those flavors mix together really well.
- Pour the sauce over everything. Pour that creamy soup mixture slowly and evenly right over the beef and noodles already in your slow cooker.
- Add the rest of the broth. Gently pour the remaining 2 cups of beef broth over the top, trying to cover as many noodles as you can. Use the back of a big spoon to gently push the noodles down so they are mostly sitting under the liquid.
- Cook low and slow. Put the lid on and cook on LOW for 3 to 4 hours, until the noodles are soft and tender and most of the liquid has turned into a thick, creamy sauce. Try not to lift the lid during the first 2 hours — keeping it covered helps the noodles cook all the way through evenly.
- Give it a good stir. Once the noodles feel tender, gently stir everything from the bottom up so the beef, noodles, and sauce all come together. Taste it and add a little more salt or black pepper if you think it needs it.
- Let it rest, then serve! Keep the lid on and let everything sit in the warm slow cooker for about 5 to 10 minutes. This helps the sauce get a little thicker. Then scoop it into bowls and dig in — cozy, Amish-style comfort food without a whole lot of hard work!
Enjoy your bowl of warm, homestyle goodness! 🍜
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