Ingredients
2 pounds beef stew meat, cut into 1- to 1 1/2-inch chunks
2 (20- to 24-ounce) cans condensed beef stew (with potatoes and carrots)
12 ounces wide egg noodles (dried, wavy-style if available)
Directions
Layer the ingredients in the slow cooker: Add the beef stew meat to the bottom of a 5- to 6-quart slow cooker. Pour the canned condensed beef stew (including all liquid, potatoes, and carrots) over the meat. Use a spoon to spread the stew so the meat is mostly submerged in the gravy.
Stir lightly to combine: Gently stir just enough to tuck most of the beef pieces down into the stew so they cook evenly. You don’t need to fully mix—this is a very forgiving, low-effort recipe.
Slow-cook until the beef is tender: Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and the potatoes and carrots are soft. The gravy will darken and thicken slightly as it cooks.
Adjust consistency if needed: If the mixture looks too thick to coat noodles, stir in 1/4 to 1/2 cup hot water to loosen it slightly. If it looks a bit thin, leave the lid off for the last 20 to 30 minutes on HIGH to let some liquid evaporate and concentrate.
Cook the egg noodles: About 20 minutes before serving, bring a large pot of salted water to a boil on the stove. Add the egg noodles and cook according to package directions until just tender (usually 6 to 8 minutes). Drain well, shaking off excess water.
Combine noodles with the stew: Turn the slow cooker to WARM or LOW if it was on HIGH. Add the drained egg noodles directly into the slow cooker. Gently fold the noodles into the beef stew mixture until every strand is coated in the dark, rich gravy and the beef, potatoes, and carrots are evenly distributed.
