This slow cooker 5-ingredient Amish-style beef and asparagus is the kind of quiet, dependable supper I lean on when my mind is blank and the day has been long. It reminds me of the simple meat-and-vegetable dishes I grew up with in rural Midwestern farm country—nothing fancy, just good ingredients layered together and left alone to do their work. You scatter cut fresh asparagus over raw beef sirloin strips, add just three pantry-friendly ingredients, and let the slow cooker turn it all into a tender, brothy, springtime meal. It’s the sort of recipe that fits right in beside church potluck casseroles and Sunday roasts, only easier and lighter, with that fresh snap of asparagus that tells you winter is finally over.
I like to spoon this beef and asparagus over a bed of buttery mashed potatoes or wide egg noodles so the savory juices have something to soak into. It’s also lovely over simple steamed rice if that’s what you keep on hand. A side of buttered peas, glazed carrots, or a simple lettuce salad with a tangy dressing rounds out the plate nicely. On the table, I always set out a basket of warm dinner rolls or crusty bread to mop up the broth, and if you have it, a little dish of prepared horseradish or extra Worcestershire on the side makes a fine accent for those who enjoy a bit more zip.
Slow Cooker Amish Beef and AsparagusServings: 4
Ingredients
1 1/2 pounds beef sirloin, cut into thin strips
1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 (10.5-ounce) can condensed cream of mushroom soup
1/3 cup low-sodium beef broth
2 tablespoons Worcestershire sauce
1/2 teaspoon kosher salt (or to taste, optional)
1/2 teaspoon black pepper (optional)
Directions
Lay the raw beef sirloin strips evenly in the bottom of a 4- to 6-quart slow cooker, spreading them out so they cover the surface in a mostly single layer.
In a small bowl or measuring cup, whisk together the condensed cream of mushroom soup, beef broth, and Worcestershire sauce until smooth and well combined. If using, stir in the salt and black pepper.
Pour the soup mixture evenly over the beef strips in the slow cooker, letting it settle down between the pieces of meat.
Scatter the cut fresh asparagus pieces over the top of the raw beef and sauce, spreading them out so they form an even layer. Do not stir; you want the asparagus resting right on top to steam gently as it cooks.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is very tender and the asparagus is cooked through but still bright green and not mushy.
Once cooked, give everything a gentle stir to mix the asparagus and beef with the savory sauce, tasting and adjusting seasoning with a bit more salt and pepper if needed.
Serve the beef and asparagus hot, spooned over mashed potatoes, egg noodles, or rice, making sure each portion gets plenty of the cooking juices.
Variations & Tips
You can easily adapt this simple Amish-style supper to what you have on hand. For a slightly richer flavor, use cream of celery or cream of onion soup in place of cream of mushroom, or add a small sliced onion over the beef before you pour on the soup mixture (this would be an extra ingredient beyond the basic five). If asparagus is especially thick, peel the lower third of each spear with a vegetable peeler so it stays tender; if it’s very thin, check for doneness a bit earlier so it doesn’t overcook. For a heartier gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the bubbling juices during the last 20 minutes of cooking on HIGH. You can also swap sirloin for another tender cut like top round strips, though tougher cuts may need a longer cook on LOW to become fully tender. To keep things on the lighter side, trim visible fat from the beef before slicing, and use low-sodium broth so you can better control the salt. For food safety, always start with fresh, cold beef that has been refrigerated at 40°F (4°C) or below, and never leave raw meat sitting out on the counter for more than about 30 minutes while you prep. Make sure your slow cooker is in good working order, cook with the lid on so the temperature stays high enough, and refrigerate leftovers within 2 hours of cooking in shallow containers. Reheat leftovers thoroughly until steaming hot before serving.
