Pour cream of mushroom soup and these 4 ingredients over stew meat into a slow cooker for a budget meal your grandma would be proud of

This slow cooker 5-ingredient smothered beef is exactly the kind of budget-friendly comfort food many Midwestern grandmothers leaned on during the Depression era: inexpensive stew meat, a can of cream of mushroom soup, and a few pantry staples. Everything is poured straight over the raw beef in the slow cooker, then left alone to turn into tender, savory meat with a rich gravy. It’s the sort of no-fuss, stick-to-your-ribs meal that makes the house smell wonderful and stretches a modest amount of beef into a full family dinner.

Serve the smothered beef spooned over mashed potatoes, egg noodles, or plain white rice to catch every bit of the creamy gravy. A simple side of buttered peas, green beans, or a basic green salad balances the richness nicely. If you have them, warm dinner rolls or sliced bread are perfect for mopping up the sauce. For a very Depression-style spread, pair it with boiled potatoes and a pan of stewed or canned vegetables.

Servings: 4

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

Place the raw beef stew meat in an even layer on the bottom of a 4- to 6-quart slow cooker.

In a medium bowl or measuring cup, combine the cream of mushroom soup, onion soup mix, water, and Worcestershire sauce. Stir until mostly smooth; it’s fine if there are a few small lumps from the soup mix.

Pour the soup mixture evenly over the raw stew meat in the slow cooker, covering the meat as much as possible. Use a spatula to scrape out every bit of the mixture.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the beef is very tender and easily pulls apart with a fork.

Once cooked, stir the beef and gravy together so the meat is fully coated and any browned bits from the sides are mixed back into the sauce. Taste and adjust seasoning with a pinch of salt and black pepper if needed.

Serve the smothered beef hot over mashed potatoes, noodles, or rice, spooning extra gravy over the top.

You can easily adapt this simple, Depression-style base to what you have on hand. For a creamier, richer gravy, stir in 1/4 to 1/2 cup sour cream or plain yogurt at the very end of cooking, off the heat, to keep it from curdling. If you want more vegetables without complicating the recipe, scatter 1 to 2 cups of sliced mushrooms, carrots, or onions over the beef before pouring on the soup mixture; they will soften and blend into the gravy. To stretch the meal further on a tight budget, add a drained can of sliced mushrooms or a cup of frozen mixed vegetables in the last hour of cooking. For a slightly thicker gravy, whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir that slurry into the slow cooker during the final 20 to 30 minutes on HIGH. Food safety tips: Always start with fresh, cold beef and keep it refrigerated until you’re ready to load the slow cooker. Avoid using frozen stew meat directly in the slow cooker; thaw it completely in the refrigerator first so it comes through the temperature “danger zone” quickly. Keep the lid on during cooking so the internal temperature stays high enough for safe, even cooking. Leftovers should be cooled promptly, stored in shallow containers, and refrigerated within 2 hours; use within 3 to 4 days, or freeze for longer storage.