Slow Cooker Ribbon Noodles. A hearty slow cooker beef and noodle dish combining rich onion flavors with tender meat and silky pasta for easy dinners.
April Showers Supper: It contains only 4 basic ingredients. It is ideal on hectic days when I would require a warm meal to be prepared with no hassle whatsoever…
Ingredients
- beef stew meat cut in 1- to 11/2- inch pieces → 2 lbs
- French onion soup, condensed → 2 cans (10.5 ounce)
- dry onion soup mix → 1 (1-ounce)
- wide ribbon pasta (e.g. pappardelle or extra wide egg noodles) → 12 ounces
Slow Cooker Ribbon Noodles: Directions
- Add the beef: Put the beef stew meat in the bottom of a 4- to 6-quart slow cooker, and in a thin layer so that it cooks and browns evenly on the sides.
- Prepare the savory base: Add the condensed onion French soup to the beef. Evenly sprinkle the dry onion soup mix in the top. Add no additional water, the condensed soup and the water contained in the meat will form a rich concentrated sauce.
- Cook until very savory: cover and cook on LOW 7 to 8 hours, or HIGH 4 to 5 hours, till the beef is very tender and the sauce is dark, shiny and very caramelized around the edges. The mixture can be seen as a thick savoury gravy that sticks to meat.
- Boil the ribbon pasta: Approximately, 20 minutes before serving, boil a large pot of salty water. Add the wide ribbon pasta and cook on package directions until it becomes just al dente. Drain reserving some 1/2 cup of the starchy pasta water in case you wish to dilute the sauce a little.
- Add pasta and sauce: Add the hot drained ribbon pasta to the slow cooker with the beef and onion gravy. Be careful to toss using tongs until all the strands are covered and the noodles have been covered with the sauce. Should the mixture appear too thick, add perhaps 1 or 2 tablespoons of the pasta water that is still in reserve, 1 tablespoon at a time, only until the mixture appears silky and glistening.
- Cook and serve: Switch the slow cooker to WARM, cover it and allow the noodles to rest 5 minutes to allow them to absorb some of the flavored sauce. Discover, give it one last toss, and pour out the noodles and the beef out of the slow cooker directly into the serving pan when piping hot and steamy.
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