My dad lived off this genius pantry meal during his college years because it takes almost zero effort.

This slow cooker 3-ingredient beef stew noodles recipe is exactly the kind of pantry meal my dad leaned on during his college years: filling, cheap, and almost completely hands-off. By using a can of condensed beef stew as the flavor base, plus inexpensive stew meat and egg noodles, you get a surprisingly rich, slow-simmered dish that tastes like it took all day—even though the prep is almost zero. It’s very Midwestern in spirit: practical, hearty, and designed to stretch a few simple ingredients into a generous, comforting meal.

Serve these beef stew noodles straight from the slow cooker or from foil pans, with something fresh and crisp alongside to balance the richness—think a simple green salad with vinaigrette or sliced cucumbers and tomatoes. A slice of buttered bread, garlic toast, or store-bought dinner rolls is perfect for swiping through the extra gravy. If you like a little heat or brightness, pass hot sauce, black pepper, or a splash of vinegar at the table. This recipe makes a big, sturdy batch that travels well, so it’s also ideal for potlucks, game nights, or packing into meal-prep containers for the week.

Slow Cooker 3-Ingredient Beef Stew Noodles

Servings: 6–8

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