Out here in the country, a pot of beef and potatoes has a way of bringing everyone to the table, no matter how scattered their day has been. This slow cooker version is my pared-down, four-ingredient nod to the kind of suppers my mother used to make when the fields were busy and no one had time to fuss in the kitchen. Cubed sirloin and russet potatoes get to know each other low and slow, turning into a hearty, stick-to-your-ribs meal that tastes like it took all day—because it did, but the slow cooker does the watching for you. It’s the kind of dish you throw together in the morning, then forget about until the house starts to smell like Sunday at Grandma’s, even if it’s just an ordinary Tuesday night. Simple, comforting, and familiar, this is the sort of recipe you make when you want dinner to feel like home without a sink full of dishes or a long list of ingredients.
This beef and potatoes supper is a meal in itself, but it shines even brighter with a few simple sides. A bowl of buttered green beans or peas brings a bit of color and freshness to the plate, the way my mother always did to balance out the meat and potatoes. A crisp coleslaw or a simple lettuce salad with a tangy dressing gives you a nice crunch alongside the tender beef. If you like to sop up every last bit of the rich juices, serve it with warm dinner rolls or a thick slice of crusty bread. And if you’re feeding farm-sized appetites, a pan of corn—creamed or just steamed with a pat of butter—fits right in with this honest, down-home meal.
Slow Cooker 4-Ingredient Beef and Potatoes
Ingredients
2 pounds sirloin steak, cut into 1-inch cubes
2 pounds russet potatoes, peeled and diced into 1-inch pieces
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
2 pounds russet potatoes, peeled and diced into 1-inch pieces
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
Directions
1. Prepare the ingredients: Trim any excess fat from the sirloin and cut it into 1-inch cubes. Peel the russet potatoes and dice them into 1-inch pieces so they cook evenly.
2. Layer the potatoes: Lightly grease the inside of your slow cooker if you like. Spread the diced russet potatoes in an even layer on the bottom of the slow cooker.
3. Add the beef: Arrange the cubed sirloin on top of the potatoes, spreading it out so it’s more or less in a single layer.
4. Mix the sauce: In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. It will be thick, almost like a paste—that’s just fine.
5. Combine in slow cooker: Spoon the soup mixture over the beef and potatoes. Use the back of the spoon to spread it as evenly as you can so most of the meat and potatoes are lightly coated.
6. Cook low and slow: Cover the slow cooker with the lid. Cook on LOW for 7–8 hours, or on HIGH for 3½–4 hours, until the potatoes are tender and the beef is cooked through and fork-tender.
7. Gently stir and serve: When done, give everything a gentle stir to coat the beef and potatoes with the savory gravy that has formed. Taste and, if you like, add a pinch of salt and pepper to suit your family’s preferences. Serve hot, straight from the slow cooker.
Variations & Tips
If you’ve cooked as many suppers as I have, you know a good basic recipe is just a starting point. For a creamier, richer sauce, stir in a splash of milk or a spoonful of sour cream right at the end of cooking. If you like a bit more color and sweetness, tuck a few sliced carrots in with the potatoes at the bottom of the slow cooker, or add a handful of frozen peas during the last 30 minutes. You can swap the cream of mushroom soup for cream of celery or cream of chicken if that’s what you keep in your pantry. For a deeper beef flavor, brown the cubed sirloin in a hot skillet before adding it to the slow cooker—my mother didn’t always have time for that step, but it does add a nice touch when you do. If you prefer a thicker gravy, ladle some of the cooking liquid into a small saucepan and whisk in a teaspoon or two of cornstarch, then simmer until thickened and stir it back into the slow cooker. And if you’re cooking for two, simply halve everything and use a smaller slow cooker, or make the full batch and enjoy the leftovers the next day—they reheat beautifully and taste even better after the flavors have had time to settle in, just like so many good Midwestern dishes.
