Crockpot Amish Butter Beef & Noodles

Tender beef simmers slowly in a rich, buttery mushroom and beef broth, then gets tossed with egg noodles, creamy Boursin, sour cream, and spinach. This cozy slow cooker dinner is hearty, comforting, and easy to bring together with simple ingredients.

Prep Time: 15 minutes
Cook Time: 7–8 hours on low or 4–5 hours on high
Total Time: Approximately 7½–8½ hours
Servings: 6

Why You’ll Love This Recipe

The slow cooker makes the beef tender and flavorful
Cream of mushroom soup and beef consommé create a savory sauce
Boursin and sour cream make the finished noodles creamy
Spinach adds color and balances the rich sauce
Egg noodles make it a filling, all-in-one meal
It’s easy to prepare ahead for a busy day

Ingredients

Beef and Slow Cooker Sauce

2 pounds beef stew meat, cut into bite-size pieces
1 can (10.5 ounces) condensed cream of mushroom soup
2 cans (10.5 ounces each) beef consommé
½ cup unsalted butter, cut into pats
½ teaspoon garlic powder
½ teaspoon black pepper

Noodles and Creamy Finish

12 ounces wide egg noodles
1 package (5.2 ounces) garlic-and-herb Boursin cheese
½ cup sour cream
1 cup frozen chopped spinach, thawed and squeezed dry

How to Make Crockpot Amish Butter Beef & Noodles

Step 1: Add the Beef

Place the beef stew meat in the bottom of a 5- to 6-quart slow cooker.

Step 2: Add the Soup and Seasonings

Spoon the cream of mushroom soup over the beef. Pour in the beef consommé, then sprinkle with garlic powder and black pepper. The mixture may look thick at first; it will loosen as it cooks.

Step 3: Add the Butter

Arrange the butter pats over the top. Cover the slow cooker with its lid.

Step 4: Slow Cook Until Tender

Cook on low for 7–8 hours or high for 4–5 hours, until the beef is fork-tender. Keep the lid closed as much as possible during cooking.

Step 5: Cook the Egg Noodles

Near the end of the cooking time, prepare the egg noodles in a pot of boiling water according to the package directions. Drain well.

Cooking the noodles separately helps them keep their shape and prevents them from becoming too soft in the slow cooker.

Step 6: Make the Sauce Creamy

Stir the Boursin into the hot beef mixture until it melts into the sauce. Add the sour cream and squeezed-dry spinach, then stir until combined.

Step 7: Add the Noodles

Fold the cooked noodles into the beef and sauce. Cover and let everything sit for about 5–10 minutes so the noodles absorb some of the creamy sauce.

Step 8: Taste and Serve

Taste and adjust the pepper if needed. Serve warm, spooning plenty of beef and sauce over each portion of noodles.

Tips for the Best Beef and Noodles

Cut larger pieces of stew meat into similar-sized chunks so they cook evenly.
Don’t trim away all the marbling; a little fat helps the beef stay tender and flavorful.
Squeeze excess water from the thawed spinach so it doesn’t thin the sauce.
Add the sour cream after cooking to help keep the sauce smooth.
If the sauce is thicker than you like, stir in a splash of warm beef broth.
For the best noodle texture, cook the egg noodles separately and add them just before serving.

Easy Variations

Add More Spinach

Stir in another ½ cup of thawed, well-drained spinach for extra greens.

Make It Extra Peppery

Add additional black pepper to taste just before serving.

Use Fresh Mushrooms

For more mushroom flavor, sauté sliced mushrooms and stir them into the slow cooker during the last hour of cooking.

Make the Sauce Lighter

Use reduced-fat sour cream, though the sauce may be a little less rich.

Can I Make It Ahead?

You can slow-cook the beef and sauce ahead of time, then refrigerate them once cooled. When ready to serve, reheat the mixture until hot, stir in the Boursin, sour cream, and spinach, and fold in freshly cooked noodles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue absorbing the sauce as they sit, so add a splash of broth or water when reheating.

Reheat gently on the stovetop or in the microwave, stirring occasionally until hot.

Can You Freeze Crockpot Amish Butter Beef & Noodles?

For the best texture, freeze the beef and sauce without the noodles, sour cream, or spinach. Let the beef mixture cool, then freeze it in a freezer-safe container for up to 2 months.

Thaw overnight in the refrigerator, reheat until steaming hot, then stir in the Boursin, sour cream, spinach, and freshly cooked noodles.

Frequently Asked Questions

Can I add uncooked egg noodles directly to the slow cooker?

It’s better to cook them separately. Uncooked noodles can absorb too much liquid and turn soft or unevenly cooked.

What cut of beef works best?

Beef stew meat is convenient and becomes tender during slow cooking. Chuck roast cut into cubes is another good option.

Can I use chicken broth instead of beef consommé?

You can, but the sauce will have a milder beef flavor. Beef broth is a closer substitute.

When should I add the Boursin and sour cream?

Stir them in after the beef is tender and the slow cooker is finished cooking. This keeps the creamy ingredients from separating during the long cook.

Is the spinach required?

No. You can leave it out if you prefer, or use another well-drained leafy green.

Final Thoughts

Crockpot Amish Butter Beef & Noodles turns tender slow-cooked beef, a savory buttery sauce, and wide egg noodles into a comforting family meal. Finish it with Boursin, sour cream, and spinach for a creamy, satisfying dinner that’s ready to serve straight from the slow cooker.