This slow cooker Amish-inspired leek beef is the kind of simple, comforting supper that fits beautifully into a busy family week. With just a handful of ingredients, the beef cooks low and slow until tender while the leeks soften into a mellow, savory layer around it, creating a hearty meal with very little hands-on work. It has that plain, homespun style so many of us love: practical, filling, and full of cozy flavor.
Serve this beef and leeks over mashed potatoes, buttered noodles, or steamed rice so you can catch every bit of the rich cooking juices. A side of glazed carrots, green beans, or warm crusty bread rounds it out nicely, and if you want a little brightness on the table, a crisp apple salad makes a lovely contrast to the deep, slow-cooked flavor.
Slow Cooker 6-Ingredient Amish Leek Beef
Servings: 4 to 6
Ingredients
1 1/2 to 2 pounds beef shoulder center steak
2 large fresh leeks, cleaned well and sliced into rings
1 cup beef broth
1 packet onion soup mix
2 tablespoons Worcestershire sauce
2 tablespoons unsalted butter, cut into small pieces
Directions
1. Lightly grease the slow cooker insert if needed. Place the beef shoulder center steak in the middle of the slow cooker, then arrange the sliced leeks all around the steak.
2. In a small bowl, stir together the beef broth, onion soup mix, and Worcestershire sauce until combined.
3. Pour the broth mixture evenly over the beef and leeks, then scatter the butter pieces over the top.
4. Cover 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 leeks are soft.
5. Transfer the beef to a cutting board, slice or shred it, then return it to the slow cooker juices for a few minutes before serving. Spoon the leeks and juices over the beef when you plate it.
Variations & Tips
For extra vegetables: Add a few peeled carrots or small potatoes around the beef at the start of cooking. They soak up the savory broth and turn this into a complete one-pot supper.
For picky eaters: If someone at your table is unsure about leeks, slice them very thin so they melt more into the sauce as they cook. You can also serve the beef with the leeks spooned off to the side.
For deeper flavor: Brown the beef in a skillet for a few minutes per side before adding it to the slow cooker. This is optional, but it gives the finished dish a richer, heartier taste.
Cleaning leeks well: Leeks often hide grit between their layers, so after slicing, rinse them thoroughly in a bowl of cold water and lift them out with your hands. That little extra step makes a big difference in the final dish.
Making gravy: If you like a thicker sauce, remove the cooked beef and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it into the hot cooking liquid. Cover and cook on high for 10 to 15 minutes until slightly thickened.