2 lbs beef stew meat (cut into 1–1½ inch pieces)
2 cans (20–24 oz each) condensed beef stew (with potatoes and carrots)
12 oz wide egg noodles (dry)
👩🍳 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.
