There is something comforting about a supper built from plain, sensible pantry staples, and this slow cooker beef and rice recipe carries that old Depression-era spirit of making a little stretch a long way. With budget-friendly beef, uncooked rice, and just a few supporting ingredients, it turns into a hearty, satisfying meal with very little fuss. It is the sort of dish that reminds folks how good simple cooking can be, especially when the slow cooker does the patient work for you.
This is a fine one-dish dinner just as it is, but I like to set it out with buttered green beans, cooked carrots, or a simple cabbage slaw for a little freshness on the plate. Warm dinner rolls or a slice of sandwich bread are handy for soaking up the savory juices, and if you want to round it out further, a spoonful of applesauce or pickled beets on the side gives a nice old-fashioned supper-table touch.
Slow Cooker 5-Ingredient Depression Era Beef and Rice
Servings: 6
Ingredients
1 1/2 pounds budget beef stew meat, cut into bite-size cubes
1 cup uncooked long-grain white rice
1 medium onion, thinly sliced
2 cups beef broth
1 can (10 1/2 ounces) condensed cream of mushroom soup
Directions
1. Lightly grease the slow cooker insert if you like easier cleanup. Scatter the uncooked rice evenly across the bottom, then spread the sliced onion over the rice.
2. Arrange the beef cubes in an even layer over the rice and onions so the meat sits on top rather than being stirred in.
3. In a bowl, whisk together the beef broth and cream of mushroom soup until mostly smooth, then pour the mixture gently over the beef.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the beef is tender and the rice has absorbed the liquid. Try not to lift the lid often while it cooks.
5. Fluff the rice gently around the beef, spoon everything into bowls, and serve hot.
Variations & Tips
Add a vegetable: If you want to stretch the meal a bit further, add a cup of sliced mushrooms or a handful of frozen peas during the last 30 minutes of cooking. That gives the dish a little more color and makes it feel like a full supper in one pot.
Choose the right rice: Long-grain white rice works best here because it cooks up tender without turning overly sticky. Avoid quick-cooking rice, since it can become mushy in the long slow cooker time.
Brown the beef if you have time: The recipe is meant to be simple and frugal, but a quick sear in a skillet before adding the beef to the cooker will deepen the flavor nicely. It is not necessary, though, and the dish will still be hearty and good without that extra step.
Watch the liquid level: Slow cookers can vary from one kitchen to the next. If your rice seems a little firm near the end, add a splash more hot broth, cover, and cook a bit longer until it softens.
Make it a little richer: A spoonful of sour cream stirred in just before serving gives the gravy a creamier texture. A little black pepper on top also brightens the flavor without changing the old-fashioned character of the dish.