3-Ingredient Beef Stew Noodles

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 (dried)
👩‍🍳 Instructions:
Layer Ingredients
Add the stew meat to the bottom of a 5–6 quart slow cooker. Pour the canned stew (including liquid and vegetables) over the top, spreading it out so the meat is mostly covered.

Lightly Combine
Gently press the beef into the mixture. 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 gravy will thicken and deepen in flavor.

Adjust Texture
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, cook the egg noodles in salted boiling water until just tender (around 6–8 minutes). Drain well.

Combine Everything
Set the slow cooker to WARM or LOW. Add the drained noodles and gently mix until they’re coated in the gravy.

Rest & Serve
Let it sit for 5–10 minutes so the noodles soak up the flavor. Serve hot, spooning extra gravy over each portion.

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