My neighbor's grandmother survived the depression on this simple dinner. The root vegetables turn buttery soft and taste like they cooked all day

This slow cooker 3-ingredient hard times beef and turnips is the kind of supper that saw a lot of families through lean years, including my neighbor’s grandmother during the Depression. It’s built on tough, inexpensive stew meat and humble turnips, left to putter away in a low, steady heat until the beef goes fork-tender and the root vegetables turn buttery soft, as if they’d been watched over all day. A simple packet of brown gravy mix stands in for the long-simmered pan drippings our grandmothers used to coax every bit of flavor from a roast, making a rich, amber broth that tastes like more trouble than it is. This is the sort of meal you start in the morning, forget about, and then sit down to with gratitude when the house smells like Sunday dinner on a weekday budget.

Serve this beef and turnip stew-style supper in wide bowls so you catch plenty of the glossy amber broth at the bottom. A slice of buttered white bread or a hunk of crusty farmhouse loaf is perfect for soaking up the juices, just the way folks did when every drop needed to count. If you’ve got it, a simple side of peas or green beans—canned or frozen—adds a bit of color and freshness. On colder nights, spoon the beef and turnips over plain boiled potatoes, egg noodles, or even day-old rice to stretch it a little further and make a stick-to-your-ribs meal.

Servings: 4

2 pounds beef stew meat, cut into 1 to 1 1/2-inch chunks

Prepare the gravy base: In a medium bowl or large measuring cup, whisk the brown gravy mix into 3 cups of cool water until there are no lumps. It will be thin at this stage but will thicken and concentrate as it cooks in the slow cooker.

Layer the turnips in the slow cooker: Peel the turnips and cut them into roughly 1-inch cubes so they cook evenly. Scatter the turnip cubes in an even layer over the bottom of a 4- to 6-quart slow cooker. This gives them plenty of time in the heat and lets them soak up the flavor from the beef and gravy.

Add the beef on top: Pat the beef stew meat dry with a paper towel if it’s damp; this helps it brown a little around the edges as it slow cooks. Place the beef chunks in an even layer over the turnips. Don’t worry if there are some gaps—everything will settle as it cooks.

Pour in the gravy mixture: Slowly pour the prepared gravy mixture over the beef and turnips, making sure all of the meat is moistened. The liquid should almost cover the meat and vegetables, with some pieces just peeking out. Gently nudge any dry pieces of beef down so they’re at least touching the liquid.

Slow cook until very tender: Cover the slow cooker with the lid. Cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and the turnips are very soft and creamy when pierced with a fork. The beef should look caramelized brown around the edges and the broth should be a rich amber color with a glossy surface.

Adjust the broth and serve: If the broth seems too thin at the end of cooking, remove the lid and let the slow cooker run on HIGH for another 20 to 30 minutes to reduce and thicken slightly, or mash a few pieces of turnip right into the liquid to give it more body. Taste and, if desired, add a small pinch of salt or pepper, keeping in mind the gravy mix already contains seasoning. Gently stir once to distribute the tender beef and buttery turnips, then ladle into bowls, making sure everyone gets some of the glossy sauce pooling at the bottom.

To keep the spirit of a hard-times, Depression-era supper, this recipe leans on just three ingredients, but you can stretch or tweak it with what you have on hand. If you need to feed more people, add another pound of turnips or even a couple of peeled, cubed potatoes; they’ll absorb the savory broth and make the dish heartier. If you prefer a stronger flavor, you can stir in a teaspoon of dried herbs like thyme or a bay leaf at the beginning, or add a small splash (1 to 2 teaspoons) of Worcestershire sauce to the gravy mixture. For a slightly thicker, stew-like finish, mash several turnip cubes into the broth at the end of cooking, or stir in 1 to 2 tablespoons of instant mashed potato flakes to gently thicken without changing the flavor much. If your budget allows, you can brown the beef in a skillet over medium-high heat for a few minutes before adding it to the slow cooker. This adds a deeper, caramelized flavor and a darker color to the finished broth, more like a long-roasted pot roast. You can also swap part of the water in the gravy mix for beef broth if you keep it in your pantry, but it isn’t necessary. Food safety tips: Always start with fresh, cold beef from the refrigerator, and keep it chilled until you’re ready to load the slow cooker. Don’t use frozen beef directly in the slow cooker; thaw it in the refrigerator overnight first so it heats through evenly and safely. When using a slow cooker, avoid leaving it on the WARM setting for extended periods before the food has reached a safe temperature—go straight to LOW or HIGH as directed. Make sure the beef reaches at least 160°F in the center; with the long cooking times listed, this will be easily achieved. Once the meal is over, refrigerate leftovers within 2 hours in shallow containers so they cool quickly. Leftovers keep well for up to 3 to 4 days in the refrigerator and can be gently reheated on the stovetop or in the microwave until piping hot before serving.