Sprinkle grated parmesan over beef strips, along with 3 other ingredients, into slow cooker for a comforting meal that I plan my whole week around

This slow cooker Amish-style Parmesan beef pasta is the kind of comforting meal you can sprinkle together in the morning and look forward to all day. It leans on the plain, practical cooking I grew up with in the rural Midwest: simple ingredients, long, gentle cooking, and a generous hand with cheese. The whole dish starts with raw beef strips in the slow cooker, then a snowfall of grated Parmesan over the top, plus just three other pantry staples. By suppertime, you’ve got tender, saucy beef ready to be tossed with hot pasta—an easy, stick-to-your-ribs meal I’ve happily planned many a week around.

Serve this Parmesan beef over wide egg noodles or your favorite short pasta, with a side of buttered green beans or peas for a true farmhouse-style plate. A simple lettuce salad with a tangy vinaigrette helps cut through the richness, and a slice of crusty bread or warm dinner roll is perfect for catching the last of the sauce. If you like, pass extra grated Parmesan at the table and offer black pepper so everyone can season their own bowl.

Servings: 6

2 pounds beef sirloin or stew beef, cut into 1/2-inch strips

Lay the raw beef strips in an even layer on the bottom of your slow cooker. Sprinkle the salt and black pepper evenly over the meat.

Sprinkle 1 cup of the grated Parmesan cheese directly over the seasoned raw beef, letting it fall between and over the strips. This is your flavor base, so don’t pack it down—just let it sit loosely on top.

Pour the pasta sauce evenly over the Parmesan-topped beef, then pour in the beef broth around the edges so it seeps down toward the bottom. Do not stir; leaving the layers helps the beef braise gently and the cheese melt into the sauce.

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 easy to pull apart with a fork.

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

If desired, return the hot drained pasta to the pot and toss with the butter until lightly coated. This keeps the noodles from sticking and adds a little extra richness.

Once the beef is tender, gently stir the contents of the slow cooker to combine the meat, melted Parmesan, and sauce into a creamy, chunky mixture. Taste and adjust seasoning with a bit more salt and pepper if needed.

Add the cooked pasta directly to the slow cooker, or spoon the beef and sauce over the pasta in the pot—whichever is easier for you. Toss until the noodles are well coated and the beef is evenly distributed.

Sprinkle the remaining 1/2 cup grated Parmesan over the top just before serving, and garnish with chopped fresh parsley if you like. Serve hot, straight from the slow cooker or family-style at the table.

For a creamier version, stir 1/2 cup of heavy cream or half-and-half into the slow cooker during the last 30 minutes of cooking, letting it warm through before adding the pasta. If you prefer a little more tang, use a tomato-basil marinara or add a splash of Worcestershire sauce with the broth. You can also tuck in 1 small sliced onion or 2 cloves minced garlic over the beef before adding the Parmesan, though this will technically add more ingredients beyond the core five. For a more traditional Amish-style feel, serve the beef and sauce over homemade egg noodles or mashed potatoes instead of pasta. To lighten things up, use whole-wheat pasta and serve with a big side of steamed vegetables. Food safety tips: Always start with fresh, properly refrigerated beef and keep it chilled until you’re ready to load the slow cooker. Don’t leave the slow cooker insert sitting out with raw meat while you prep other ingredients; assemble and start cooking promptly. Make sure your slow cooker is set to LOW or HIGH as directed and avoid lifting the lid too often, which can lower the temperature. Leftovers should be cooled quickly, then stored in shallow containers in the refrigerator within 2 hours and eaten within 3 to 4 days, or frozen for longer storage. Reheat leftovers to steaming hot (165°F) before serving.