Throw some raw shaved beef steak into the pot along with 2 other secret ingredients to get a dish so wildly delicious your husband will be begging for more.

This little slow cooker beef is the kind of recipe that would’ve made my mother shake her head and say, “It can’t be that easy,” right before going back for seconds. Around here in the rural Midwest, we’ve always leaned on simple, hearty meals that can bubble away while you’re out feeding animals or running errands in town. This dish starts with a mound of raw shaved beef steak and just two other pantry-friendly “secret” ingredients, then the slow cooker does all the work. The result is tender, savory beef with a rich, slightly tangy gravy that soaks into everything on the plate and has husbands (and grandkids) asking when you’re making it again.

Serve this slow cooker beef spooned over creamy mashed potatoes, buttered egg noodles, or a bed of white rice to catch all that luscious gravy. Add a simple side of green beans, corn, or a tossed salad to round out the plate. Warm dinner rolls or slices of crusty bread are perfect for mopping up every last bit of sauce. It’s also wonderful tucked into toasted sandwich rolls with a slice of cheese for an easy hot beef sandwich the next day.

Servings: 4

2 pounds raw shaved beef steak

Place the raw shaved beef steak in an even layer on the bottom of a 4- to 6-quart slow cooker. The meat can be slightly mounded in the center; it will cook down as it simmers.

In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until mostly blended. It will be thick, and that’s just fine.

Spoon the soup-and-onion mixture evenly over the shaved beef steak, covering as much of the meat as you can. Do not add water; the beef will release its own juices and create a rich gravy as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is very tender and easily pulls apart with a fork.

Once the beef is tender, gently stir everything together in the slow cooker so the shaved beef is coated in the onion-mushroom gravy. Taste and, if desired, add a pinch of black pepper. The onion soup mix is salty, so you likely won’t need extra salt.

Turn the slow cooker to WARM and let the beef sit for 10 to 15 minutes to let the flavors settle, then serve the beef and gravy hot over your favorite side.

For a creamier, richer sauce, stir in 2 to 4 tablespoons of sour cream or a splash of heavy cream right before serving, letting it warm through without boiling. If you like a little tang, add 1 to 2 teaspoons of Worcestershire sauce or a splash of soy sauce when you mix the soup and onion packet. To stretch the meal for a bigger family, add 8 ounces of sliced mushrooms or a sliced onion on top of the beef before spreading on the soup mixture; they’ll cook down into the gravy. For a slightly thicker sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking on HIGH. You can also turn this into a hot sandwich filling by piling the beef and gravy onto toasted hoagie rolls and topping with provolone or Swiss, then broiling briefly until melted. If you prefer less salt, look for low-sodium condensed soup and a reduced-sodium onion soup mix, and taste before adding any extra seasoning.