Spread cream of mushroom soup over stew meat, along with 3 ingredients, into slow cooker for a comforting classic that disappears faster than anything else

This slow cooker 5-ingredient beef stroganoff is the kind of comforting classic that feels like it’s been on Midwestern church potluck tables forever. It starts the way my mother used to do it on busy farm days: raw stew meat in the crock, a can of cream of mushroom soup spread right over the top, and just a few more simple ingredients. By the time evening rolls around, the house smells like Sunday supper, and the beef is so tender it practically melts into the sauce. It’s the sort of dish that disappears faster than anything else on the table, especially when the weather turns cold and everyone is craving something warm and familiar.

Serve this beef stroganoff ladled generously over hot buttered egg noodles, mashed potatoes, or plain white rice to soak up every bit of the gravy. A simple green side—steamed green beans, peas, or a tossed salad—keeps the plate balanced. Warm dinner rolls or slices of soft white bread are perfect for mopping up the sauce. If you like a little color, sprinkle on some chopped fresh parsley just before serving. A glass of cold milk or iced tea fits the old-fashioned Midwestern table, while a light red wine pairs nicely if you’re feeling a bit more formal.

Servings: 6

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

Place the raw beef stew meat in an even layer in the bottom of a 4- to 6-quart slow cooker, spreading it out so it cooks evenly.

Sprinkle the onion soup mix evenly over the beef so the flavor seasons all the pieces.

Spoon the cream of mushroom soup over the top of the seasoned stew meat. Using a spatula or the back of a spoon, gently spread the soup to completely cover the meat in a thick, even layer. Do not stir; just let the soup sit on top so it slowly melts down as it cooks.

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 the sauce is bubbly. Avoid lifting the lid too often so the heat stays in.

About 20 minutes before serving, stir the beef and sauce together, breaking up any large clumps of soup so it becomes a smooth gravy.

In a small bowl, stir the sour cream until smooth. Ladle a spoonful or two of the hot beef gravy into the sour cream and mix well to warm it up (this helps prevent curdling). Then stir the warmed sour cream mixture into the slow cooker until fully blended and the sauce is creamy. Taste and adjust seasoning with salt and pepper if needed.

Turn the slow cooker to WARM and let the stroganoff sit for 5 to 10 minutes while you cook or drain the egg noodles, giving the sauce time to settle and thicken slightly.

Serve the beef stroganoff hot over cooked egg noodles, spooning plenty of sauce over each serving.

For a richer flavor, you can brown the stew meat in a bit of oil in a skillet before adding it to the slow cooker, though this step isn’t necessary for tenderness. If you like mushrooms, add 8 ounces of sliced fresh mushrooms on top of the beef before spreading the cream of mushroom soup. For a slightly tangier stroganoff, use half sour cream and half plain Greek yogurt. You can also swap the onion soup mix for 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper if you prefer to control the salt. If you don’t have egg noodles, serve the stroganoff over rice, mashed potatoes, or even buttered toast. For a bit of color and freshness, stir in a handful of frozen peas during the last 15 minutes of cooking. Food safety tips: Always start with fresh, cold beef that has been stored in the refrigerator at or below 40°F, and do not leave meat at room temperature for long before placing it in the slow cooker. Place the meat in the slow cooker first, then the other ingredients on top, so it heats through quickly. Cook on LOW or HIGH as directed, keeping the lid on as much as possible to maintain a safe cooking temperature. Leftovers should be cooled promptly, refrigerated within 2 hours, and used within 3 to 4 days, reheating until steaming hot before serving.