Scatter frozen peas over raw ground beef, combined with 2 ingredients, into slow cooker for a hearty meal that's always a yes in my house

This slow cooker Amish-style beef and peas is the kind of simple, stick-to-your-ribs supper that has fed farm families for generations. Around here, it’s the meal I make when the day’s been long and I still want something warm and hearty on the table without fuss. You scatter frozen peas right over raw ground beef in the slow cooker, add just two more pantry ingredients, and let time do the rest. It reminds me of the thrifty, no-nonsense cooking I grew up with in the rural Midwest—nothing fancy, just honest food that fills the house with a cozy smell and always gets a yes at dinnertime.

I like to spoon this beef and peas mixture over a big pile of mashed potatoes, but it’s just as good ladled onto buttered egg noodles or plain white rice. A slice of soft white bread or a warm dinner roll on the side helps soak up the savory juices. If you want to round out the plate a bit more, a simple lettuce salad with a tangy dressing or some sliced tomatoes with salt and pepper sit nicely alongside this humble, homey dish.

Servings: 4

1 1/2 pounds ground beef (80–85% lean), raw

Set your slow cooker on a sturdy, heat-safe surface, like a gray speckled granite countertop or other solid counter, and make sure the insert is in place.

Crumble the raw ground beef evenly into the bottom of the slow cooker, breaking it up with your fingers so it covers the surface in a loose, even layer. Do not brown it first; it should go in raw.

Sprinkle the dry onion soup mix evenly over the raw ground beef, letting it fall into all the little nooks and crannies.

Spoon the condensed cream of mushroom soup over the top of the beef and onion soup mix. Use the back of the spoon to gently spread it so most of the beef is covered, but don’t worry if a few spots peek through.

With clean hands, scatter the frozen peas in an even layer over the top of the raw ground beef and soup mixture. Let them fall loosely from your hand so they spread across the surface rather than clumping in one spot.

Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is cooked through and very tender and the peas are soft but still bright.

About 30 minutes before serving, remove the lid and gently stir everything together, breaking up any remaining clumps of beef and folding the peas and sauce together until it forms a creamy, hearty mixture. Taste and add a pinch of salt and black pepper if needed.

Replace the lid and let it cook the remaining time so the flavors meld. Serve hot, spooned over mashed potatoes, noodles, or rice.

If you like a creamier dish, stir in 1/4 to 1/2 cup of milk or a splash of cream when you mix everything together near the end of cooking. You can swap the cream of mushroom soup for cream of chicken or cream of celery to change the flavor while keeping the recipe just as easy. For a slightly sweeter, more old-fashioned taste, add a teaspoon of sugar when you stir the mixture at the end—this is something many Midwestern cooks do with peas. If your family prefers more vegetables, you can replace half of the peas with frozen mixed vegetables, still scattering them over the raw beef just the same. To keep it closer to the Amish-style simplicity, serve it plainly over potatoes or noodles and let folks season their own plates with extra black pepper, a little parsley, or even a dash of Worcestershire sauce at the table. Leftovers reheat well on the stovetop over low heat with a spoonful of water or milk stirred in to loosen the sauce.