Solstice Sunset Supper: Only 4 simple ingredients. I make it when I want dinner entirely handled hours ahead before the evening patio sitting begins.

This 4-ingredient slow cooker solstice sunset supper is what I turn to when I want dinner completely handled hours before we wander out to the patio for the evening. It uses humble cubed steak and a simple pantry trio to create tender, fibrous pieces of beef tucked into a dark, glossy, caramelized gravy. The long, low simmer does all the work while you go about your day, and by the time the sun starts dipping low, the whole house smells cozy and welcoming—just right for a laid-back summer or winter solstice evening.

Serve the cubed steak and its rich, dark gravy spooned over a bed of creamy mashed potatoes, buttered egg noodles, or steamed white rice so all that umami goodness has something to soak into. Add a simple green side—steamed broccoli, roasted carrots, or a tossed salad with a bright vinaigrette—to balance the richness. Warm dinner rolls or crusty bread are great for mopping up the extra sauce. If you’re eating outside, carry the slow cooker crock right to the table and let everyone scoop their own, family-style.

Servings: 6

2 to 2 1/2 pounds cubed steak, cut into large chunks

Trim any large, hard pieces of fat from the cubed steak if needed, then cut the steaks into hearty chunks, about 2 to 3 inches each. This helps them turn into tender, fibrous pieces that soak up the sauce.

In a medium bowl, whisk together the condensed French onion soup (undiluted), dry brown gravy mix, and Worcestershire sauce until the gravy mix is mostly dissolved and the mixture looks smooth and dark.

Lightly spray the inside of your slow cooker with nonstick cooking spray if you like easier cleanup, then add the cubed steak chunks in an even layer. It’s fine if they overlap a bit.

Pour the soup and gravy mixture evenly over the cubed steak, making sure all the pieces are coated and mostly submerged. Use a spoon to nudge any pieces down into the liquid so they cook in the sauce.

Cover with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the cubed steak is very tender and easily pulls apart into fibrous chunks when pressed with a fork. The sauce should be thick, glossy, and a deep caramelized brown.

Once cooked, gently stir the cubed steak in the slow cooker so the fibrous pieces are fully coated in the dark gravy. Taste and add a pinch of salt and black pepper if needed (the soup and gravy mix are already salty, so many families won’t need extra).

Turn the slow cooker to WARM and let it sit, covered, until you’re ready for supper. When it’s time to eat, spoon the tender cubed steak and plenty of the thick, umami-rich sauce over your favorite starch and serve hot.

For picky eaters, serve the cubed steak pieces with the sauce on the side so kids can control how much gravy they get; some like the meat plain with just a drizzle. If your family prefers a creamier sauce, stir in 1/4 to 1/3 cup sour cream or heavy cream during the last 15 minutes of cooking, just until warmed through—this will lighten the color and mellow the flavor. For a little extra depth, you can add a teaspoon of garlic powder or onion powder to the gravy mixture without changing the simplicity of the recipe. If sodium is a concern, choose low-sodium condensed soup and a reduced-sodium gravy mix, and taste before adding any extra salt. To stretch the meal, toss in a bag of sliced mushrooms or thick-cut onions under the steak; they’ll cook down into the sauce and add more texture, though this will technically add more ingredients. Food safety tips: Always start with fresh or properly thawed cubed steak—never cook it from frozen in the slow cooker, as it can sit too long at unsafe temperatures. Keep the lid on during cooking to maintain proper heat, and use a clean utensil each time you stir or taste. Leftovers should be cooled and refrigerated within 2 hours and eaten within 3 to 4 days, or frozen for up to 2 to 3 months. Reheat leftovers until steaming hot all the way through before serving.