My great aunt made this every Sunday when money was tight. One pot feeds the whole family and the broth is so good you'll drink it straight

This slow cooker 4-ingredient depression era beef stew is the kind of meal my great aunt would put on every Sunday when money was tight and a crowd still needed feeding. It leans on inexpensive, sturdy staples—beef, potatoes, carrots, and onion—then lets time and gentle heat transform them into a deeply savory, thin broth you’ll want to drink straight from the bowl. This style of stew comes out of the Great Depression mindset: stretch a small amount of meat with plenty of vegetables and water, skip the fancy thickeners, and let simple ingredients do the work. It’s humble, comforting, and made in one pot, which makes it perfect for busy modern kitchens too.

Serve this stew ladled hot from the slow cooker into wide bowls with plenty of broth. It’s lovely with crusty bread, cornbread, or simple dinner rolls to soak up the juices. A crisp green salad or sliced cucumbers with vinegar balances the richness and warmth of the stew. If you’d like to keep the meal true to its frugal roots, just add a pot of plain white rice or buttered noodles on the side and let people spoon the stew and broth over the top.

Servings: 6

2 pounds beef stew meat, cut into 1-inch cubes

Prep the vegetables: Peel the potatoes and cut them into 1-inch chunks. Peel the carrots and slice into 1/2-inch rounds. Peel and chop the onion. Set everything aside.

Optional but recommended step – brown the beef: In a large skillet over medium-high heat, warm the vegetable oil. Pat the beef cubes dry with a paper towel and season lightly with salt and pepper. Brown the beef in batches, turning until most sides have good color, about 5 to 7 minutes per batch. This adds depth to the broth, but if you’re in a hurry or keeping things as bare-bones as possible, you can skip this and put the beef straight into the slow cooker.

Layer ingredients in the slow cooker: Place the chopped onion in the bottom of a 5- to 6-quart slow cooker. Add the potato chunks and carrot slices on top. Place the beef cubes over the vegetables.

Season and add water: Sprinkle the salt and black pepper over everything. Add the bay leaf if using. Pour in the water; it should just about cover the beef and vegetables, creating a thin, brothy base. If your slow cooker is smaller, add enough water to nearly cover without overflowing.

Cook low and slow: Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes and carrots are very soft. The broth should be clear, light brown, and aromatic, with a gentle steam rising when you lift the lid.

Adjust seasoning: Taste the broth and add more salt and pepper as needed. Because this stew is mostly water-based, a little extra salt at the end can really bring out the flavor of the meat and vegetables.

Serve: Remove the bay leaf. Ladle the stew into bowls, making sure everyone gets plenty of vegetables, beef, and broth. This is meant to be more like a hearty soup than a thick gravy-style stew, so don’t be shy with the liquid—this is the part you’ll want to drink straight.

To stay close to the depression era spirit, think in terms of stretching, substituting, and using what you have. You can replace some of the beef with more potatoes or carrots if meat is expensive, or use a smaller amount of beef (1 to 1 1/2 pounds) and keep the water and vegetables the same; the broth will still pick up good flavor. If you have celery, parsnips, or turnips, add them in with the other vegetables for more body and sweetness. A spoonful of tomato paste, a splash of soy sauce, or a bouillon cube can deepen the broth if your pantry allows, but keep in mind that these additions move it away from the strict four-ingredient idea. For a slightly thicker stew without flour, you can mash a few potato chunks right in the slow cooker at the end and stir them into the broth. Food safety tips: Use fresh beef with no off odors or discoloration, and keep it refrigerated until you’re ready to cook. If you brown the beef first, don’t leave it at room temperature for more than 1 hour total, including prep time. Make sure your slow cooker starts on HIGH for the first hour if your kitchen is very cold, then drop to LOW; this helps the stew move through the food safety “danger zone” (40°F to 140°F) more quickly. The stew should reach a simmer and stay hot during cooking. Refrigerate leftovers within 2 hours of turning off the slow cooker, storing them in shallow containers so they cool quickly. Reheat leftovers to a full simmer before serving, and use within 3 to 4 days or freeze for longer storage.