Mix yellow cornmeal into raw ground beef, paired with 3 ingredients, into slow cooker for a cozy evening dish that's always a yes in my house

This slow cooker 5-ingredient Amish-style cornmeal beef is the kind of cozy, no-fuss supper that fits right into a busy family weeknight. The idea of mixing yellow cornmeal straight into raw ground beef comes from simple farmhouse cooking, where pantry staples are stretched to make hearty, filling meals. The cornmeal soaks up the juices as it cooks, turning everything into a tender, spoonable mixture that feels a little like a cross between meatloaf and a thick stew. With just three more everyday ingredients and the slow cooker doing the work, it’s an easy, comforting dish that’s always a yes in my house.

I like to spoon this cornmeal beef over creamy mashed potatoes or buttered egg noodles, with a side of green beans or a simple tossed salad to brighten the plate. Cornbread or dinner rolls are perfect for mopping up any extra juices from the slow cooker. If you’re feeding kids, serve it in bowls with shredded cheese on top and a few carrot sticks or apple slices on the side for a colorful, kid-friendly plate. Leftovers reheat nicely for lunches the next day, tucked into a thermos with some crackers or served over rice.

Servings: 6

2 pounds lean ground beef

Set your slow cooker on a stable, heat-safe surface, like a clean section of your countertop. Make sure the insert is in place and ready.

Add the raw ground beef directly into the bottom of the slow cooker insert, breaking it up slightly with your hands or a spoon so it’s not in one solid chunk.

Sprinkle the yellow cornmeal evenly over the raw ground beef. Using clean hands, gently mix the cornmeal into the beef right in the slow cooker until it looks evenly combined. It will feel a bit dry and crumbly at this stage, and that’s okay.

Stir in the finely chopped onion, folding it through the cornmeal-beef mixture so the onion pieces are distributed throughout.

In a small bowl or measuring cup, whisk together the condensed tomato soup and beef broth until fairly smooth. This doesn’t have to be perfect; you just want them mostly combined so the flavors spread evenly.

Pour the tomato soup and broth mixture evenly over the cornmeal-beef-onion mixture in the slow cooker. Use a spoon to gently nudge the liquid around so it seeps down into the meat, but don’t worry about fully stirring it in.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fully cooked through and the cornmeal has absorbed most of the liquid, creating a thick, hearty mixture.

About halfway through the cooking time, remove the lid and use a spoon to break up any larger clumps of beef, stirring gently from the bottom so everything cooks evenly. Replace the lid quickly to keep the heat in.

Once the cooking time is up, give the mixture a good stir. It should be thick, spoonable, and very tender, with no pink left in the beef. If it looks a bit too thick for your liking, you can stir in a splash of extra beef broth or water to loosen it.

Taste and adjust with a pinch of salt and pepper if desired (optional, not counted in the 5 ingredients), then serve the cornmeal beef hot, spooned over mashed potatoes, noodles, or rice.

For picky eaters, skip the onion or chop it very finely so it melts into the mixture; you can also swap the onion for 1 teaspoon of onion powder stirred into the soup and broth. If your family likes a little sweetness, stir 1 to 2 teaspoons of brown sugar into the tomato soup and broth before pouring it over the beef. To make it a bit heartier, add 1/2 cup of frozen corn or peas in the last hour of cooking (they’ll stay brighter and a little firm). For a cheesier version, sprinkle shredded cheddar or Colby Jack over each serving right before it hits the table. If you prefer a thicker, more meatloaf-like texture, reduce the beef broth to 3/4 cup and let it cook uncovered for the last 20 to 30 minutes. To get ahead, you can mix the ground beef, cornmeal, and onion the night before in a bowl, refrigerate it, and then in the morning just transfer it to the slow cooker, pour the soup and broth mixture over, and start cooking. Leftovers keep well in the fridge for up to 3 days and can be reheated on the stovetop with a splash of broth or water to loosen.