Step into the heart of the Midwest with this slow cooker Amish Creamy Beef and Noodles—a dish that captures the warmth of home and the nostalgia of family gatherings. Rich, hearty, and full of flavor, this recipe has been passed down through generations, making it a beloved staple at church potlucks and cozy dinners alike. With the slow cooker doing most of the work, you can enjoy a comforting, home-cooked meal without spending all day in the kitchen.
Slow Cooker Amish Creamy Beef and Noodles
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef stew meat | 2 pounds |
| Onion, chopped | 1 |
| Garlic, minced | 3 cloves |
| Beef broth | 4 cups |
| Worcestershire sauce | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Dried thyme | 1 teaspoon |
| Dried parsley | 1 teaspoon |
| Sour cream | 1 cup |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Egg noodles | 12 ounces |
Directions:
- Place the beef stew meat in the slow cooker.
- Add the chopped onion and minced garlic on top of the beef.
- Pour in the beef broth and Worcestershire sauce.
- Season with salt, pepper, thyme, and parsley.
- Cover and cook on low for 7-8 hours, or until the beef is tender.
- Stir in the sour cream and cream of mushroom soup until the sauce is creamy and well combined.
- Cook the egg noodles according to the package instructions and drain.
- Add the noodles to the slow cooker, stirring to coat them in the rich, creamy sauce.
- Serve hot, garnished with extra parsley if desired.
Variations & Tips:
- Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- For a thicker sauce, stir in a tablespoon of cornstarch mixed with water toward the end of cooking.
- Swap cream of mushroom soup with cream of chicken soup for a slightly different flavor.
- Include sliced mushrooms or peas for added texture and nutrition.
- Short on time? Use pre-cooked rotisserie chicken instead of beef for a quicker version that’s just as comforting.
