Pour burgundy wine over beef stew meat, along with 3 ingredients, into slow cooker for a rich dinner that's the first thing I suggest when company's coming

This slow cooker 5-ingredient Easter beef burgundy is the kind of rich, cozy dinner I reach for whenever company’s coming and I don’t have time to fuss. It’s inspired by classic French boeuf bourguignon, but trimmed down to just a few pantry staples and your slow cooker doing the work. You literally pour burgundy wine over raw beef stew meat, add three simple flavor-boosting ingredients, and let it simmer all afternoon into tender, savory perfection. It’s special enough for Easter or any holiday, but easy enough for a busy weeknight when you still want something that feels like a warm hug on a plate.

Serve this beef burgundy spooned over buttery mashed potatoes, egg noodles, or a bed of creamy polenta so all that rich wine sauce has something to soak into. I like to add a simple green side—steamed green beans with a squeeze of lemon, roasted carrots, or a crisp salad with vinaigrette—to brighten the plate. A basket of warm dinner rolls or crusty bread is perfect for mopping up the extra sauce. If you enjoy wine, pour a glass of the same burgundy you used in the recipe to tie everything together.

Servings: 6

3 pounds beef stew meat, cut into 1 1/2-inch chunks

Place the raw beef stew meat in an even layer in the bottom of your slow cooker, breaking up any large clumps so the pieces are spread out a bit.

Sprinkle the dry onion soup mix evenly over the beef, trying to cover as much of the surface as you can so the flavor is well distributed.

In a medium bowl, whisk together the condensed cream of mushroom soup and Worcestershire sauce until mostly smooth. It doesn’t need to be perfect, just combined so it will blend into the wine and juices as it cooks.

Spoon the soup mixture over the beef and onion soup mix in the slow cooker, spreading it gently with the back of the spoon so most of the meat has some of the mixture on top.

Slowly pour the burgundy wine over the beef and soup mixture in the slow cooker. You should see the wine pooling around the meat and starting to mix with the soup and seasonings. Do not stir; leaving it layered helps the beef braise gently in the wine.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork.

Once the beef is tender, give everything a gentle stir to mix the wine, soup, and juices into a smooth, rich sauce. Taste and adjust seasoning with a pinch of salt and black pepper if needed.

Turn the slow cooker to WARM until you’re ready to serve. Spoon the beef and plenty of sauce over mashed potatoes, noodles, or your favorite side and enjoy while hot.

For families with picky eaters, you can use a milder red wine (like a lighter pinot noir) or replace 1/2 cup of the wine with beef broth to soften the wine flavor. If your crew doesn’t love mushrooms, swap the cream of mushroom soup for cream of chicken or cream of celery soup; the sauce will still be velvety and comforting. To stretch the meal, stir in 8 ounces of sautéed mushrooms or a bag of frozen pearl onions during the last hour of cooking for extra texture. If you prefer a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 30 minutes on HIGH. For a bit of freshness, sprinkle chopped fresh parsley over the top right before serving. You can also prep everything the night before—layer the beef, seasonings, and soup mixture in the slow cooker insert, cover, and refrigerate; in the morning, set the insert in the base, pour the burgundy wine over the beef, and start cooking. Leftovers reheat beautifully and can be turned into an easy second meal by serving over toast points or tucked into baked potatoes.