This dish with just a few ingredients is absolutely heavenly!

In the heart of the Midwest, where the fields stretch wide and the air carries the scent of fresh earth, there's a tradition of hearty meals that bring families together. This slow cooker herb-crusted beef steaks with mushroom gravy is a nod to those cherished gatherings around the dinner table. The recipe combines the rustic charm of slow-cooked beef with the rich, comforting flavors of mushroom gravy, reminiscent of Sunday dinners at Grandma's house. It's a dish that speaks of patience and love, perfect for those who appreciate the art of slow cooking and the joy of sharing a meal with loved ones.

This dish pairs beautifully with creamy mashed potatoes or buttered egg noodles, which soak up the savory mushroom gravy perfectly. A side of steamed green beans or roasted carrots adds a touch of color and freshness to the plate. For a true Midwestern touch, serve with a slice of homemade bread to mop up every last bit of that delicious gravy.

Servings: 4

4 beef steaks, about 1 inch thick
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 cups sliced mushrooms
1 onion, finely chopped
3 cloves garlic, minced
1 cup beef broth
1/2 cup heavy cream
2 tablespoons cornstarch
2 tablespoons water
Fresh parsley, chopped, for garnish

Pat the beef steaks dry with paper towels. Rub each steak with olive oil, salt, pepper, thyme, and rosemary.

Heat a skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side until they have a golden-brown crust. Transfer the steaks to the slow cooker.

In the same skillet, add the mushrooms, onion, and garlic. Sauté for 5 minutes until the onions are translucent and the mushrooms are browned.

Pour the mushroom mixture over the steaks in the slow cooker.

Add the beef broth to the slow cooker. Cover and cook on low for 6-8 hours, or until the steaks are tender.

About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker along with the heavy cream.

Cover and cook on high for an additional 30 minutes, or until the gravy has thickened.

Serve the steaks with the mushroom gravy spooned over the top, garnished with fresh parsley.

For a different flavor profile, try adding a splash of red wine to the gravy for depth and richness. If you prefer a spicier kick, add a pinch of red pepper flakes to the herb rub. For a lighter version, substitute the heavy cream with half-and-half or a non-dairy alternative. You can also experiment with different herbs, such as oregano or basil, to suit your taste.