Layer sliced onions over beef shanks, plus 2 ingredients, into slow cooker for a warming meal that disappears faster than anything else

This slow cooker 4-ingredient beef and onion soup is the kind of cozy, set-it-and-forget-it meal that makes the whole house smell amazing. You simply layer sweet sliced onions over hearty beef shanks in the slow cooker, add just two more pantry ingredients, and let time do the rest. It’s inspired by simple Midwestern suppers where you stretch a few basics into a comforting, stick-to-your-ribs bowl of soup that seems to disappear faster than anything else on the table.

Ladle the hot beef and onion soup into wide bowls and serve with crusty bread, buttered toast, or warm dinner rolls for soaking up the rich broth. A simple green salad with a tangy vinaigrette helps balance the richness, and steamed green beans or roasted carrots make an easy side if you want more veggies on the plate. For kids, serve with grilled cheese or cheese toast for dipping. Leftovers are lovely over mashed potatoes or egg noodles for a heartier second-night meal.

Servings: 4

2 pounds beef shanks, bone-in, trimmed of excess surface fat

Place the beef shanks in a single layer on the bottom of a 5- to 6-quart slow cooker, nestling them in so they sit as flat as possible. It’s fine if they overlap slightly.

Layer all of the sliced onions evenly over the top of the raw beef shanks, spreading them out so they cover the meat completely. This layering helps the onions soften and melt down into the broth while the beef cooks.

Pour the beef broth gently over the onions and beef, trying not to disturb the layers too much. Sprinkle the salt evenly over the top.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls away from the bone and the onions are soft and silky.

Once cooked, use tongs to carefully lift out the beef shanks. Remove and discard the bones and any large pieces of fat or gristle. Shred or chop the tender beef into bite-size pieces.

Return the shredded beef to the slow cooker and stir it into the onion-rich broth. Taste the soup and add a pinch more salt if needed.

Ladle the hot beef and onion soup into bowls, making sure each serving gets plenty of beef, onions, and broth. Serve warm, with your favorite bread or sides.

For extra richness, you can brown the beef shanks in a skillet with a little oil before adding them to the slow cooker, though it’s completely optional and not necessary for a flavorful soup. If your family likes a bit more seasoning but you still want to keep things simple, add a bay leaf or a teaspoon of dried Italian seasoning with the broth (this would make it a 5-ingredient recipe, so only do this if you’re not strictly counting). For picky eaters who don’t love visible onions, slice the onions very thin so they cook down almost completely, or blend a cup of the finished broth and onions, then stir it back in for a smoother texture. If you prefer a thicker, stew-like meal, reduce the broth to 3 cups or stir in a handful of small cooked pasta or egg noodles right before serving. Always handle raw beef with clean hands and utensils, and wash cutting boards and knives in hot, soapy water after trimming the meat. Make sure your slow cooker is set to the correct temperature and that the soup reaches a safe internal temperature (at least 165°F/74°C) before serving. Cool leftovers promptly, store them in the refrigerator within 2 hours, and enjoy within 3 to 4 days, reheating until steaming hot before serving again.