Tender beef and creamy noodles make a simple and satisfying meal. Slow cooking the meat and sauce during the day results in rich, mellow flavor and tender meat. Adding fresh greens at the end provides a touch of color and vibrancy.
Using creamy tomato soup gives an Italian twist to this classic Midwestern dish. When cooking the noodles, boil for 1 to 2 minutes less than the recommended time as the noodles will continue to soften when added to the slow cooker.
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Slow Cooker Beef and Noodles
6-8
20 minutes
4 hours
4 hours, 20 minutes
2 pounds beef stew meat, trimmed
2 teaspoons salt
1/2 teaspoon crushed red pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
3 cloves garlic, minced
2 cups sliced mushrooms
1 (10¾-ounce) can cream of tomato (sometimes called tomato bisque)
1 (12-ounce) package egg noodles
6 ounces fresh spinach, roughly chopped
2 tablespoons fresh parsley, chopped, divided
Add the beef to a 6-quart or larger slow cooker. Sprinkle on the salt, pepper, red pepper, oregano, thyme and garlic and toss to combine. Top with mushrooms.
Pour in soup and spread evenly over the top.
Cover and cook on high for 4 hours, without opening the lid during the cooking time.
Toward the end of the cooking time, cook the noodles as directed on the package, subtracting a minute or two off the cooking time. Drain.
Add the cooked noodles, spinach and 1 tablespoon of parsley to the meat and sauce in the slow cooker. Stir to combine.
Serve sprinkled with remaining parsley.
Pro Tip: Fresh basil and/or Parmesan cheese make great additional toppings.