My grandmother stretched one pound of beef to feed eight people with this recipe. The root vegetables soak up every drop of those savory juices

This slow cooker 3-ingredient depression era beef and parsnips recipe is my kind of comfort food: simple, filling, and budget-friendly. It’s inspired by the way grandmothers used to stretch a single pound of beef to feed a crowd, letting inexpensive root vegetables soak up every drop of those savory juices. With just beef, parsnips, and onions plus water and salt from the pantry, you get a rich, brothy meal that feels like a hug in a bowl. It’s perfect for busy days when you want to toss everything in the slow cooker and come home to something that smells like it’s been tended all day.

Ladle the tender beef, parsnips, and onions into bowls with plenty of the rich amber broth. This is lovely with buttered bread or biscuits to soak up the juices, or over a scoop of mashed potatoes or cooked egg noodles if you want to stretch it even further. A simple green salad or steamed green beans adds a bit of color and crunch on the side. For kids, I sometimes serve the beef and parsnips with a little ketchup or gravy on the side for dipping, and keep extra salt and pepper on the table so everyone can season their own bowl.

Servings: 8

1 pound beef stew meat, cut into 1-inch cubes

Prep the vegetables: Peel the parsnips and cut them into thick chunks, about 1 to 1 1/2 inches so they hold their shape but still get soft and creamy. Peel and slice the onions into thick half-moons.

Layer the slow cooker: Place the sliced onions in an even layer on the bottom of the slow cooker. Scatter the parsnip chunks on top of the onions, spreading them out so they cover most of the surface. This vegetable bed helps stretch the beef and catch all the juices.

Add the beef: Spread the beef stew meat evenly over the parsnips. Try not to pile it all in one spot; a fairly even layer helps everything cook at the same rate and lets the juices drip down over the vegetables.

Season and add water: Sprinkle the salt and black pepper (if using) over the beef and vegetables. Gently pour the water around the edges and over the top, being careful not to wash all the seasoning into one corner. The water will mix with the beef drippings and onion to create a rich amber broth as it cooks.

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 very tender and the parsnips are soft and pale golden around the edges. The onions will mostly melt into the broth, and you should see caramelized bits of beef and vegetables around the sides of the slow cooker.

Adjust seasoning: Once everything is tender, taste the broth and add a little more salt or pepper if needed. Give the pot a gentle stir, being careful not to break up the parsnips too much—they should be soft but still in nice pieces.

Serve: Spoon the beef, parsnips, and onions into bowls and ladle plenty of the savory broth over the top. Make sure each portion gets a few chunks of beef and lots of vegetables so that one pound of meat truly stretches to feed eight people.

To keep this close to its depression era roots, the main ingredients stay simple: beef, parsnips, and onions. If you need to stretch the meal even further, you can add 2 to 3 extra parsnips or an additional onion without changing the cooking time much. For kids who are unsure about parsnips, you can mix in a couple of carrots with the parsnips for a slightly sweeter flavor and more familiar look. If you prefer a thicker, stew-like consistency instead of a brothy dish, mash a few of the cooked parsnip pieces right in the slow cooker and stir them into the liquid to naturally thicken it. For extra flavor while still keeping ingredients minimal, you can brown the beef cubes in a hot skillet before adding them to the slow cooker; this step isn’t required but does deepen the color and taste of the final dish. Leftovers keep well in the refrigerator for up to 3 to 4 days; cool them quickly, store in a covered container, and reheat until steaming hot. For food safety, always start with fresh beef, keep it refrigerated until you’re ready to cook, and don’t leave the cooked dish at room temperature for more than 2 hours. Make sure your slow cooker is set fully to LOW or HIGH (not on a warm setting) so the beef moves through the food safety temperature zone quickly. If freezing leftovers, cool completely, store in a freezer-safe container, and use within 2 to 3 months for best flavor.