4-Ingredient Slow Cooker Ribbon Noodles
If you’re looking for a hearty and comforting meal that requires minimal effort, the 4-Ingredient Slow Cooker Ribbon Noodles is the perfect recipe for you. With just a few simple ingredients, you can create a delicious dish that the whole family will love. This recipe features tender beef combined with wide ribbon noodles in a flavorful sauce, making it a delightful choice for busy weeknights or relaxed weekend dinners.
Why Make This Recipe
One of the best things about this recipe is its simplicity. With only four main ingredients, you don’t need to spend hours in the kitchen preparing a complex meal. It’s great for those who are short on time but still want to serve a warm and satisfying dinner. The slow cooker does the hard work for you—just set it, forget it, and enjoy the aroma as it cooks! Plus, the flavors meld beautifully over the cooking time, making each bite rich and savory.
How to Make 4-Ingredient Slow Cooker Ribbon Noodles
Ingredients:
- 2 pounds beef stew meat, cut into 1 to 1 and 1/2 inch chunks
- 2 (10.5-ounce) cans condensed French onion soup
- 1 (1-ounce) packet dry onion soup mix
- 12 ounces wide ribbon pasta (such as pappardelle or extra-wide egg noodles)
Directions:
- Place the beef stew meat in the bottom of a 4 to 6 quart slow cooker.
- Pour the condensed French onion soup over the beef and sprinkle the dry onion soup mix on top.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours until the beef is tender.
- About 20 minutes before serving, cook the ribbon pasta in a large pot of salted boiling water until al dente. Drain, reserving some pasta water.
- Combine the pasta and sauce in the slow cooker, tossing to coat the pasta.
- Let sit for 5 minutes on WARM, then serve hot.
How to Serve 4-Ingredient Slow Cooker Ribbon Noodles
Serve the 4-Ingredient Slow Cooker Ribbon Noodles hot, directly from the slow cooker. You can garnish it with freshly chopped parsley or grated Parmesan cheese if desired. This dish pairs well with a simple green salad or some steamed vegetables for a balanced meal.
How to Store 4-Ingredient Slow Cooker Ribbon Noodles
If you have leftovers, you can store them in an airtight container in the refrigerator. The dish will stay fresh for up to 3 days. Make sure to reheat it thoroughly before serving again. If you want to store it for a longer time, you can freeze the leftovers. Just place them in a freezer-safe container, and they can last up to 2 to 3 months.
Tips to Make 4-Ingredient Slow Cooker Ribbon Noodles
- Cut the beef into even chunks to ensure it cooks evenly.
- If you prefer a thicker sauce, you can add a cornstarch slurry to the beef mixture in the slow cooker about 30 minutes before it finishes cooking.
- Experiment with adding vegetables like carrots or peas to the slow cooker for extra flavor and nutrition.
Variation
You can switch up the flavor by using different soups. Try using creamy mushroom soup instead of French onion for a variety in taste. If you prefer a lighter option, consider using chicken instead of beef for a different protein take.
FAQs
1. Can I use a different type of pasta?
Yes, you can use other pasta types, but wide ribbon pasta works best for this recipe. Just ensure to adjust the cooking time according to the pasta you choose.
2. Is it okay to cook on HIGH if I’m in a hurry?
Yes, cooking on HIGH for about 4 to 5 hours will still yield tender beef, but for best results, LOW cooking for 7 to 8 hours is recommended.
3. Can I make this dish ahead of time?
Definitely! You can prepare it in advance and store it in the fridge. Just reheat it before serving, or you can prepare everything in the slow cooker and let it cook earlier in the day for a warm dinner when you return home.
4-Ingredient Slow Cooker Ribbon Noodles
Ingredients
Method
- Place the beef stew meat in the bottom of a 4 to 6 quart slow cooker.
- Pour the condensed French onion soup over the beef and sprinkle the dry onion soup mix on top.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours until the beef is tender.
- About 20 minutes before serving, cook the ribbon pasta in a large pot of salted boiling water until al dente.
- Drain the pasta, reserving some pasta water.
- Combine the pasta and sauce in the slow cooker, tossing to coat the pasta.
- Let sit for 5 minutes on WARM, then serve hot.
