This 4-ingredient slow cooker beef using raw beef neck bones is the kind of no-fuss, stick-to-your-ribs meal that reminds me of long harvest days on the farm. Neck bones were a thrifty cut my mother leaned on when money was tight, and she always managed to turn them into something rich and comforting. Here, you simply dump the raw beef neck bones into the slow cooker with three simple pantry ingredients, flip the switch, and let time do the work. By suppertime, the meat is tender, the broth is flavorful, and it tastes like you fussed all day when you really didn’t.
Serve these slow-cooked beef neck bones with buttery mashed potatoes or over egg noodles to catch every bit of the rich gravy. A simple side of green beans, corn, or a tossed salad balances the plate. Warm dinner rolls or thick slices of country bread are perfect for mopping up the juices. If you like, set a jar of pickles or some coleslaw on the table for that bright, crunchy contrast Midwestern families love.
4-Ingredient Slow Cooker Beef Neck BonesServings: 4
Ingredients
3 to 4 pounds raw beef neck bones
1 medium yellow onion, sliced
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
Directions
Place the raw beef neck bones in a single layer in the bottom of a 5- to 6-quart slow cooker. It’s fine if they overlap a little, but try to keep most of the meat touching the bottom, just like you’d see in a simple top-down kitchen snapshot.
Scatter the sliced onion evenly over the beef neck bones, tucking a few slices down around the edges so they can soften and flavor the juices.
In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until mostly blended. It will be thick, like a paste.
Spoon the soup mixture over the onions and beef neck bones, spreading it out as best you can. It does not need to be perfect; the heat and steam will thin it into a savory gravy as it cooks.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the meat on the neck bones is very tender and pulls away from the bone easily with a fork.
Once done, skim off any excess fat from the surface with a spoon. Gently stir the juices to make a smooth gravy around the meat, being careful not to break the bones.
Serve the beef neck bones hot, spooning the onion-mushroom gravy over the top. Diners can pick the tender meat from the bones or you can pull the meat off in the kitchen and return it to the gravy before serving.
Variations & Tips
If you prefer a little extra richness, you can add 1/2 cup of beef broth or water around the edges of the slow cooker before cooking, especially if your slow cooker runs hot and tends to evaporate more liquid. For a deeper flavor, sprinkle a teaspoon of black pepper or a pinch of dried thyme over the meat before adding the soup mixture. You can also add 2 cups of peeled, chunked potatoes or carrots on top of the onions for a one-pot meal; just make sure there is enough sauce to keep everything moist. For a lighter version, use a reduced-sodium cream soup and a low-sodium onion soup mix, and trim any large pieces of fat from the neck bones before cooking. Food safety tips: Always start with fresh or properly thawed beef neck bones that have been kept refrigerated at or below 40°F (4°C). Do not leave raw meat sitting out on the counter for more than 1 to 2 hours. Make sure the slow cooker is set to LOW or HIGH immediately after loading; do not use the WARM setting to cook raw meat. The internal temperature of the meat and sauce should reach at least 165°F (74°C) before serving. Once cooked, refrigerate leftovers within 2 hours in shallow containers, and reheat thoroughly until steaming hot before eating. Because of the bones, remind family members to watch for small bone fragments, especially if serving to children or older adults.
