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Slow Cooker Cheesy Beef Shank Supper: When I need an easy dinner that feels warm and a little bit like something from the past, this slow cooker beef supper is what I turn to. It uses a small group of cheap pantry and freezer items, then slowly cooks into a thick, tasty mix of soft beef and a creamy, cheesy sauce. It has that same simple, use-what-you-have feel of old-time Midwestern slow cooker meals, especially the kind made with cheaper cuts of meat and a few easy shortcut ingredients.
This dish tastes great served over mashed potatoes, egg noodles, or steamed rice so you can soak up every bit of that tasty sauce. To make it a full plate, add a simple green salad, buttered corn, green beans, or roasted carrots on the side. A slice of crusty bread or warm biscuits also works great for mopping up any extra sauce left on your plate.
This easy slow cooker beef recipe turns frozen beef shanks into a soft, cheesy dinner with almost no work at all. Just a handful of pantry and freezer staples cook together into tender beef and a rich, creamy sauce. It’s a comforting, budget-friendly meal that’s perfect for busy weeknights when you want something warm and filling.
Servings: 4 to 6
Ingredients
- 2 pounds frozen beef shank slices
- 1 jar (15 ounces) cheese dip
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 medium onion, thinly sliced
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
Slow Cooker Cheesy Beef Shank Supper: Directions
- Get the slow cooker ready. If you’d like, lightly coat the inside of your slow cooker with a little cooking spray so nothing sticks. Lay the frozen beef shank slices in one even layer along the bottom. Scatter the thinly sliced onion evenly over the top of the meat.
- Add the sauce and seasoning. Spoon the cheese dip evenly across the beef, making sure it covers most of the meat. Then add the condensed cream of mushroom soup on top and sprinkle the garlic powder over everything so the flavor spreads through the whole pot.
- Cook the beef low and slow. Put the lid on and cook on LOW for 8 to 9 hours, or on HIGH for 5 to 6 hours, until the beef is very soft and fully cooked. About 30 minutes before you’re ready to eat, open the lid and stir in the frozen mixed vegetables so they can warm through without turning mushy.
- Mix and check the taste. Stir everything together well so the sauce blends evenly through the pot. If there are any big chunks of beef, gently break them apart with a spoon or fork. Give the sauce a taste and adjust the seasoning if you’d like. Serve the beef hot, spooned generously over mashed potatoes, egg noodles, or steamed rice.
