When the air turns crisp and the days begin to shorten, a slow cooker full of tender beef feels like just the thing to settle a family in for the evening. This 5-Ingredient Slow Cooker Fall Equinox Warmer leans on simple pantry staples and raw boneless beef short ribs to make a rich, comforting supper with hardly any fuss, the sort of practical meal that suits busy weekdays and old-fashioned Sunday suppers alike.
Serve this cozy beef over buttery mashed potatoes, egg noodles, or steamed rice to catch every bit of the savory sauce. A pan of roasted carrots, green beans, or simple buttered corn fits right in, and if you have a crusty loaf of bread on the table, nobody will leave a drop behind.
5-Ingredient Slow Cooker Fall Equinox Warmer
Servings: 6
Ingredients
2 1/2 pounds raw boneless beef short ribs
1 packet dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 cup beef broth
1 tablespoon Worcestershire sauce
Directions
1. Place the raw boneless beef short ribs in the bottom of a slow cooker in an even layer.
2. In a medium bowl, stir together the onion soup mix, cream of mushroom soup, beef broth, and Worcestershire sauce until smooth.
3. Pour the sauce mixture over the beef short ribs, making sure the meat is well coated.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
5. Gently stir before serving, then spoon the beef and sauce over mashed potatoes, noodles, or rice.
Variations & Tips
For deeper flavor: If you have a few extra minutes, brown the short ribs in a hot skillet before adding them to the slow cooker. It is not necessary, but it gives the finished sauce an even heartier taste.
To stretch the meal: Add halved baby potatoes and thick-cut carrots during the last 3 to 4 hours of cooking on low, and you will have a full one-pot supper ready to ladle straight onto plates.
For a thicker gravy: Remove the cooked beef, then whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot liquid. Cover and cook on high for 10 to 15 minutes until the gravy thickens.
For make-ahead ease: This dish reheats beautifully the next day, and the flavor only gets better. Store leftovers in the refrigerator and warm them gently on the stovetop or in the microwave with a splash of broth if needed.