Introduction

This Slow Cooker Amish Beef and Egg Noodles recipe offers a comforting and hearty meal perfect for busy days. Tender beef simmers slowly to create a rich, flavorful broth that pairs wonderfully with creamy egg noodles.

A close-up view of a black bowl filled with two layers of food, placed on a white marbled surface. The bottom layer is dark brown broth with shiny, tender chunks of shredded beef scattered evenly on top, creating a rich and textured look. Above the beef is a layer of light yellow egg noodles, tightly curled and chunky, covering the rest of the bowl’s surface. The contrast between the soft noodles and the moist beef pieces highlights the hearty nature of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste
12 ounces egg noodles
1 cup sour cream
2 tablespoons fresh parsley, chopped (optional)

Instructions

Step 1: Place the beef stew meat, chopped onion, and minced garlic into the slow cooker.
Step 2: Pour in the beef broth and Worcestershire sauce, then sprinkle in the dried thyme, salt, and pepper.
Step 3: Cover and cook on low for 7-8 hours, or until the beef is tender.
Step 4: About 30 minutes before serving, cook the egg noodles according to package instructions, then drain.
Step 5: Stir the cooked noodles and sour cream into the slow cooker, mixing well to combine.
Step 6: Let everything heat through for another 10-15 minutes.
Step 7: Serve hot, garnished with fresh parsley if desired.

Tips & Variations

For extra depth, brown the beef cubes in a skillet before adding to the slow cooker.
Use wide egg noodles or pappardelle for a chewier texture.
Swap sour cream for Greek yogurt for a lighter option without losing creaminess.
Add mushrooms or carrots at the start for more vegetable flavor and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the sauce creamy. Avoid freezing sour cream-based dishes as texture may change.

How to Serve

A close-up image of a white bowl filled with two main layers: the bottom layer contains a dark brown broth with visible chunks of tender, shredded beef scattered on top, showing a rich, glossy texture; the top layer is a bed of pale yellow egg noodles arranged neatly, occupying almost half of the bowl’s surface. The bowl sits on a white marbled surface, highlighting the contrast of colors and textures between the soft, light noodles and the thick, meaty broth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or brisket cut into cubes also work well as they become tender during slow cooking.

Can I prepare this recipe without a slow cooker?

You can simmer the beef and broth in a covered pot on low heat for 2-3 hours until tender, then proceed with the noodles and sour cream as directed.

Slow Cooker Amish Beef and Egg Noodles Recipe

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4.4 from 52 reviews

This Slow Cooker Amish Beef and Egg Noodles recipe combines tender, slow-cooked beef stew meat with savory beef broth and aromatic herbs, complemented by creamy sour cream and perfectly cooked egg noodles. It’s a comforting, hearty meal perfect for a cozy dinner.

Author: Lila
Prep Time: 15 minutes
Cook Time: 7 hours 30 minutes
Total Time: 7 hours 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Beef and Broth

2 pounds beef stew meat, cut into 1-inch cubes
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste

Noodles and Garnish

12 ounces egg noodles
1 cup sour cream
2 tablespoons fresh parsley, chopped (optional)

Instructions

Prepare Ingredients: Cut the beef stew meat into 1-inch cubes. Chop the onion and mince the garlic cloves.
Add Ingredients to Slow Cooker: Place the beef, chopped onion, and minced garlic into the slow cooker. Pour in the beef broth and Worcestershire sauce. Sprinkle the dried thyme, salt, and pepper over the top.
Cook Meat: Cover and cook on low heat for 7-8 hours, or until the beef is tender and flavorful.
Cook Egg Noodles: About 30 minutes before serving, cook the egg noodles according to the package instructions. Drain and set aside.
Combine Noodles and Sour Cream: Stir the cooked egg noodles and sour cream into the slow cooker, mixing well to combine with the beef and broth.
Heat Through: Let the mixture heat through for another 10-15 minutes to ensure the flavors meld and everything is warmed.
Serve: Serve the dish hot, garnished with fresh parsley if desired for a touch of color and freshness.

Notes

You can substitute sour cream with Greek yogurt for a slightly tangier taste and added protein.
Adjust seasoning with salt and pepper according to your taste preferences.
For thicker gravy, you can add a slurry of cornstarch and water during the last 15 minutes of cooking.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
If you prefer, use fresh egg noodles for a softer texture instead of dried.

Keywords: slow cooker beef, Amish recipe, egg noodles, comfort food, easy dinner, beef stew, creamy noodles