Pour ginger ale over raw beef chunks, together with 2 additional ingredients, into slow cooker for a satisfying supper that's always a yes in my house

This slow cooker 4-ingredient Amish-style beef and gravy is the kind of comforting, no-fuss supper that fits right into busy small-town life. You literally pour ginger ale over raw beef chunks right in the slow cooker, add just two more pantry ingredients, and let it go all day. The ginger ale gently tenderizes the meat and gives the gravy a mellow sweetness, similar to the simple, thrifty church-supper recipes I grew up with here in the Midwest. It’s the kind of meal my family never says no to, especially on chilly evenings.

Serve this tender beef and rich gravy over fluffy mashed potatoes, buttered egg noodles, or steamed white rice to soak up every bit of sauce. A simple side of green beans, peas, or a tossed salad keeps the plate balanced. Warm dinner rolls or sliced bread are great for mopping up the extra gravy. If you like, set out a little dish of sour cream or a sprinkle of fresh parsley so everyone can dress up their own plate at the table.

Servings: 6

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

Place the raw beef stew chunks into the bottom of a 5- to 6-quart slow cooker, spreading them out in an even layer so they cook evenly.

Sprinkle the dry onion soup mix evenly over the beef, then sprinkle the brown gravy mix on top. Try to cover as much of the meat as you can with the dry mixes.

Slowly pour the ginger ale over the seasoned beef chunks in the slow cooker. You should see the dry mixes start to dissolve and the liquid come about halfway up the meat.

Use a spoon to gently stir just the top layer to help the gravy and soup mixes blend into the ginger ale, but don’t worry if some mix stays on top; it will melt into the gravy as it cooks.

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 easy to pull apart with a fork.

Once cooked, give the beef and gravy a good stir. If the gravy seems too thin, remove the lid and let it cook on HIGH for another 15 to 20 minutes, stirring occasionally, until slightly thickened.

Taste the gravy and adjust the seasoning if needed with a small pinch of salt and pepper. Serve the beef and gravy hot over mashed potatoes, egg noodles, or rice.

For a milder onion flavor, use half a packet of onion soup mix and taste the finished gravy before adding more. If you prefer a less sweet gravy, choose a ginger ale that’s on the drier side, or replace 1/2 cup of the ginger ale with beef broth. You can also add 1 to 2 cups of sliced mushrooms or baby carrots on top of the beef before pouring in the ginger ale for a more complete one-pot meal—just be aware they’ll release extra liquid, so your gravy may be a bit thinner. For picky eaters, serve the beef plain on their plate and offer the gravy in a small bowl on the side so they can dip or drizzle as they like. If you need to stretch the meal for a crowd, stir in an extra 1/2 to 1 cup of beef broth near the end and serve over plenty of starch like mashed potatoes or noodles. For a creamier version, stir in 1/4 to 1/2 cup of sour cream or a splash of heavy cream right before serving, off the heat, so it doesn’t curdle. Food safety tips: Always start with fresh, cold beef and keep it refrigerated until ready to cook. Do not use diet ginger ale, as artificial sweeteners can break down oddly with long cooking. Make sure your slow cooker reaches and maintains a safe temperature by cooking on LOW for at least 6 hours or HIGH for at least 3 hours; the beef should reach 145°F or higher internally. Do not leave the slow cooker on the “warm” setting for the entire cook time, as it may not bring the meat to a safe temperature. Refrigerate leftovers within 2 hours of serving, store them in a shallow container, and use within 3 to 4 days, reheating until steaming hot before eating.