Pour golden mushroom soup over raw beef stew chunks, alongside 4 additional ingredients, into slow cooker for a hearty weeknight dinner that disappears faster than anything else

This slow cooker 6-ingredient Amish-style golden mushroom beef pasta is exactly the kind of cozy, low-effort dinner I lean on during busy weeks. You literally pour golden mushroom soup over raw beef stew chunks, toss in just a few pantry staples, and let the slow cooker do all the work while you’re at the office or running kids to activities. The result is a rich, slightly tangy, stick-to-your-ribs beef sauce that clings to tender pasta. It has that simple, old-fashioned, church-potluck comfort vibe that reminds me of the Midwest recipes I grew up with, but streamlined for real-life weeknights.

Serve the golden mushroom beef over wide egg noodles or your favorite short pasta, with a side of steamed green beans, peas, or a simple garden salad to balance the richness. Garlic bread or buttered dinner rolls are great for soaking up the extra sauce. If you like, sprinkle each bowl with a little freshly grated Parmesan and cracked black pepper. A crisp, lightly sweet iced tea or a glass of red wine (like a simple merlot) pairs nicely with this hearty, comforting meal.

Servings: 6

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

Place the raw beef stew chunks in an even layer in the bottom of a 5- to 7-quart slow cooker. Trim any large pieces of excess fat if you see them, but a little marbling is good for flavor.

Sprinkle the dry onion soup mix evenly over the beef so the seasoning is distributed across the meat.

In a medium bowl, whisk together the condensed golden mushroom soup and the beef broth until mostly smooth. It doesn’t have to be perfect, just combined enough so the broth loosens the soup.

Pour the golden mushroom soup mixture over the raw beef stew chunks in the slow cooker, making sure the meat is mostly covered. Use a spatula or spoon to gently nudge the beef so the sauce seeps down in between the pieces.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the beef is very tender and easily pulls apart with a fork. Avoid opening the lid too often, as that releases heat and can lengthen the cooking time.

About 20 minutes before serving, bring a large pot of salted water to a boil on the stovetop. Add the pasta and cook according to the package directions until just al dente. Drain well.

While the pasta cooks, taste the beef and sauce and adjust seasoning if needed with a pinch of salt and pepper. (The onion soup mix is salty, so you may not need much.) If the sauce seems too thick, you can stir in a splash of hot water or extra beef broth to loosen it.

Once the pasta is drained, return it to the hot pot and add the butter. Toss until the butter melts and coats the noodles.

To serve, spoon the tender golden mushroom beef and plenty of sauce over bowls of the buttered pasta. Gently toss at the table if you prefer everything mixed together, or leave it layered so each person can control how saucy they want their pasta.

Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if it has thickened in the fridge.

For a creamier version, stir in 1/2 cup of sour cream or plain Greek yogurt at the very end of cooking, off the heat, before serving over pasta. If you want more veggies without extra work, scatter 1 to 2 cups of sliced mushrooms or frozen pearl onions over the beef before you pour on the golden mushroom soup. To give it a little Amish-style pot roast feel, add 2 cups of baby carrots on top of the beef before cooking; they’ll get tender and soak up the sauce. You can also swap the pasta for mashed potatoes, buttered rice, or even cooked spaetzle if you have it. For extra flavor, brown the beef stew chunks in a bit of oil in a skillet before adding them to the slow cooker, though this adds time and dishes. If you’re watching sodium, choose low-sodium beef broth and consider using only half the onion soup mix packet, then adjust with your own herbs (garlic powder, onion powder, dried parsley). Food safety tips: Always start with fresh, cold beef and keep it refrigerated until you’re ready to load the slow cooker. Don’t leave raw beef sitting out on the counter for more than 2 hours (1 hour if your kitchen is very warm). Make sure your slow cooker is at least half full but not more than about two-thirds full so it heats properly. Cook on LOW or HIGH as directed; avoid using the “keep warm” setting to cook raw meat. Leftovers should be cooled and refrigerated within 2 hours of cooking, and reheated to steaming hot before eating.