Pour cream of celery soup over raw ground beef, along with 3 ingredients, into slow cooker for a hearty weeknight dinner that’s my default when I don't know what to make

This slow cooker 5-ingredient Amish beef and celery is my default weeknight dinner for the nights when I stare into the fridge and come up blank. It leans on a very Midwestern move—pouring a can of cream soup over raw ground beef—and lets the slow cooker do the work. While not a traditional, documented Amish recipe, it’s inspired by the simple, thrifty, and comforting style of Amish farmhouse cooking: a few pantry ingredients, minimal prep, and a cozy, gravy-like sauce that soaks into whatever you serve alongside. If you can open a can and crumble ground beef into a slow cooker, you can make this.

I like to spoon this beef and celery mixture over mashed potatoes, buttered egg noodles, or plain white rice so all that savory celery gravy has something to cling to. A simple green side—steamed green beans, roasted broccoli, or a crisp salad with a tangy vinaigrette—helps balance the richness. Leftovers reheat well for lunches and also make a great filling tucked into baked potatoes or served on toast for an easy open-faced sandwich.

Servings: 4

1 1/2 pounds ground beef (80–90% lean, raw)

Place the raw ground beef in the bottom of a 4- to 6-quart slow cooker. Break it up lightly with a spoon or your hands so it’s in large chunks rather than one solid mass; this helps it cook through evenly.

Scatter the sliced celery and chopped onion evenly over the ground beef in the slow cooker.

In a small bowl, stir together the cream of celery soup, kosher salt, and black pepper (if using) until smooth. This step distributes the seasoning so you don’t end up with salty pockets.

Pour the cream of celery soup mixture evenly over the raw ground beef and vegetables in the slow cooker, letting it blanket everything in a thick layer.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the ground beef is cooked through and the vegetables are very tender. Partway through cooking, use a spoon or spatula to gently break the beef into smaller crumbles and stir everything together so the meat finishes cooking evenly in the sauce.

Once cooked, taste and adjust seasoning with a bit more salt and pepper, if needed. If you prefer a slightly thicker consistency, remove the lid and let the mixture cook on HIGH for another 15–20 minutes, stirring once or twice.

Serve the beef and celery mixture hot, spooned over mashed potatoes, egg noodles, or rice, making sure to ladle plenty of the creamy celery gravy over each portion.

For a leaner version, use 90–93% lean ground beef; if you notice excess fat on top after cooking, you can skim it off with a spoon before serving. To stretch the meal for more people, add an extra rib of celery and another half onion, then stir in up to 1/2 cup of water or beef broth with the soup so there’s enough sauce. If you like a deeper, more savory flavor, add 1 teaspoon Worcestershire sauce or soy sauce when you mix the soup. For a slight Amish-style pot pie feel, serve the mixture over biscuits or with buttered bread for dipping. You can also turn leftovers into a quick casserole: spread the beef and celery mixture in a baking dish, top with thawed tater tots or prepared mashed potatoes, and bake at 375°F until hot and browned on top. If sodium is a concern, look for reduced-sodium cream of celery soup and season lightly, then adjust at the end. Finally, while this recipe is designed to be minimal, you can fold in a handful of frozen peas during the last 30 minutes of cooking for a pop of color and sweetness.