Stir cream of mushroom soup into beef stew meat, along with 2 ingredients, into slow cooker for a creamy dinner that’s the one everyone asks for

This slow cooker 4-ingredient Amish beef stroganoff is the kind of cozy, no-fuss dinner that feels like a hug at the end of a long day. You literally just stir cream of mushroom soup into raw beef stew meat, add two simple pantry ingredients, and let the slow cooker do the work. The result is a creamy, comforting beef dish that tastes like something your grandma might have made, and it’s the one friends and family always ask for after they’ve tried it. It’s perfect for busy weeknights, church potlucks, or anytime you want a warm, homey meal without hovering over the stove.

Serve this creamy Amish beef stroganoff spooned over buttered egg noodles, mashed potatoes, or steamed rice so all that rich sauce has something to soak into. A simple green side—like steamed green beans, roasted broccoli, or a tossed salad—helps balance the richness. Warm dinner rolls or crusty bread are great for mopping up the extra gravy. If you’re feeding a crowd, set everything out family-style so everyone can help themselves and go back for seconds.

Servings: 6

2 pounds beef stew meat, cut into 1-inch cubes

Place the raw beef stew meat into the bottom of a 5- to 6-quart slow cooker, spreading it out in an even layer.

Spoon the cream of mushroom soup over the beef. Sprinkle the onion soup mix evenly over the top.

Using a wooden spoon or spatula, gently stir the cream of mushroom soup and onion soup mix into the beef stew meat right in the slow cooker until all the pieces are well coated. This should look like a thick, pale coating over the raw beef.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours, until the beef is very tender and the sauce is bubbly.

Once the beef is tender, turn the slow cooker to LOW (if it isn’t already) or to the WARM setting. Stir in the sour cream until the sauce is smooth and creamy. Let it heat through for about 10 minutes, but do not let it boil.

Taste and adjust seasoning if needed with a little salt and pepper. Serve the creamy beef stroganoff over hot egg noodles, mashed potatoes, or rice.

If you have picky eaters, you can use just one can of cream of mushroom soup and one can of cream of chicken soup for a milder flavor. For a bit of extra richness, stir in 2 to 3 tablespoons of cream cheese along with the sour cream at the end until melted and smooth. If you like mushrooms, add 1 to 2 cups of sliced fresh mushrooms on top of the beef before stirring in the soup at the beginning; they’ll cook down and blend into the sauce. To stretch the meal for a larger family, add an extra 1/2 pound of beef stew meat and a splash (about 1/4 cup) of water or beef broth so there’s plenty of sauce. For a slightly lighter version, use light sour cream and serve over steamed cauliflower or zucchini noodles instead of pasta or potatoes. You can also swap the onion soup mix for a homemade blend of dried minced onion, garlic powder, and a pinch of paprika if you’re watching sodium. Leftovers reheat well on the stovetop over low heat; just add a spoonful of water or broth to loosen the sauce and warm gently so the sour cream doesn’t separate.