Toss frozen beef steak fingers in the slow cooker and 4 other ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient slow cooker beef using frozen beef steak fingers is the kind of practical, stick-to-your-ribs supper that has fed Midwestern families for generations. It reminds me of busy harvest nights when there wasn’t time to fuss, but you still wanted the house to smell like you’d been cooking all day. You simply toss the frozen steak fingers into the slow cooker with four pantry-friendly ingredients, snap on the lid, and let time and low heat turn them into tender, gravy-smothered beef that tastes like you hovered over the stove. It’s humble, hearty, and the sort of meal that has a way of disappearing fast once it hits the table.

Serve this slow cooker beef spooned over a bed of creamy mashed potatoes, egg noodles, or white rice to catch every bit of the savory gravy. A simple side of buttered corn or green beans fits right in with the farmhouse feel, and a pan of warm dinner rolls or biscuits never hurts. If you like a little freshness on the plate, a crisp green salad with a tangy dressing balances the richness nicely. Leftovers reheat beautifully and make a fine open-faced sandwich on toasted bread with a little extra gravy poured over the top.

Servings: 6

2 pounds frozen beef steak fingers (keep fully frozen, do not thaw)

Place the frozen beef steak fingers in an even layer on the bottom of a 5- to 6-quart slow cooker. They can touch and overlap a bit, but try to keep them mostly in a single layer so they cook evenly. This should look like a simple top-down shot of frozen steak fingers nestled in the empty crock.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, beef broth, and Worcestershire sauce until fairly smooth and well combined. It’s fine if there are a few small lumps from the soup mix.

Pour the soup and broth mixture evenly over the frozen steak fingers, making sure all of the meat is moistened. Use a spatula to gently nudge the sauce around so it settles between the pieces of beef.

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 steak fingers are very tender and easily pulled apart with a fork. Avoid lifting the lid during the first couple of hours so the heat stays steady.

Once the beef is tender, use two forks to gently break the steak fingers into bite-sized pieces right in the slow cooker, stirring them into the gravy. Taste and adjust seasoning if needed, adding a pinch of salt or pepper only if you think it needs it, since the soup mix is already quite seasoned.

Turn the slow cooker to WARM and let the beef rest in the gravy for about 10 minutes to thicken slightly. Serve the beef and gravy hot over mashed potatoes, noodles, or rice.

If you’d like a little more body to the gravy, stir in 2 to 3 tablespoons of sour cream or a splash of heavy cream at the very end, after the beef is shredded and the cooker is set to WARM. For a mushroom-forward version, scatter 1 to 2 cups of sliced fresh mushrooms over the frozen steak fingers before pouring on the soup mixture (this will add an ingredient beyond the base five, but it keeps with the same spirit). You can also swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand, or use a brown gravy mix packet in place of the onion soup mix for a smoother, less oniony flavor. If you prefer more vegetables without changing the basic recipe, serve with buttered peas, carrots, or a bag of frozen mixed vegetables warmed separately and spooned alongside. For food safety, always start with steak fingers that are frozen solid and from a reputable source, and keep them frozen until they go straight into the slow cooker. Use a slow cooker that is at least 5 quarts and in good working order so it reaches a safe temperature quickly. Cook on LOW or HIGH only as directed; do not use the WARM setting for cooking from frozen. The beef should reach at least 165°F in the center; if you’re unsure, check with an instant-read thermometer. Refrigerate leftovers within 2 hours of cooking in shallow containers, and use within 3 to 4 days, reheating until steaming hot before serving.