Instructions
Layer the ingredients
Place the stew meat in the bottom of a 5–6 quart slow cooker. Pour the canned stew, including all the liquid and vegetables, over the top, spreading it out so most of the meat is covered.
Lightly combine
Gently press the beef down into the mixture. There’s no need to fully stir.
Slow cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are soft. The sauce will thicken and develop a deeper flavor.
Adjust the consistency
If the mixture becomes too thick, stir in 1/4–1/2 cup of hot water. If it’s too thin, cook uncovered on HIGH for 20–30 minutes to reduce.
Cook the noodles
About 20 minutes before serving, boil the egg noodles in salted water until just tender (around 6–8 minutes), then drain well.
Combine
Turn the slow cooker to WARM or LOW. Add the cooked noodles and gently stir until they’re coated in the gravy.
Rest and serve
Let the dish sit for 5–10 minutes so the noodles can absorb the flavor. Serve hot, spooning extra sauce over each portion.
Hearty, simple, and satisfying, this recipe proves that a few basic ingredients can come together into a comforting, crowd-pleasing meal.
