My grandma stretched one pound of beef to feed her whole family with this trick. The vegetables soak up all that rich meaty flavor

This slow cooker 3-ingredient depression era beef and celery recipe is inspired by the way our grandmas used to stretch one pound of beef to feed a whole family. Instead of loading up on expensive meat, the humble celery soaks up all that rich, meaty flavor as it simmers low and slow, turning simple ingredients into a comforting, budget-friendly meal. It’s the kind of recipe you can toss together on a busy morning and come home to a pot of tender beef, soft translucent celery, and a light, savory broth that tastes like it took all day—because it did.

Ladle the beef and celery, along with plenty of the light brown broth, over hot mashed potatoes, buttered egg noodles, or white rice so every bit of that savory sauce gets soaked up. It’s also lovely with a side of crusty bread or dinner rolls for dunking. Add a simple green salad or steamed frozen peas for a little color on the plate. If you’re feeding kids, keep the sides familiar—corn, rolls, or even spooning the beef and celery into a toasted bun like a soft, brothy sandwich works well.

Servings: 4

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

Layer the sliced celery evenly in the bottom of a 4- to 6-quart slow cooker. The celery should make a thick bed that comes up several inches; this is what helps stretch the beef and soak up all the flavor.

Scatter the beef stew meat in an even layer over the celery. Try not to pile it too high in one spot so the pieces cook evenly and all the juices can drip down into the vegetables.

Pour the beef broth gently over the meat and celery. The broth will not completely cover everything, and that’s okay—the celery will release its own liquid as it cooks and create more broth.

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 the celery is soft and translucent. The broth should be light brown and slightly glossy, coating the meat and vegetables.

Once cooked, taste and, if desired, add a small pinch of salt and pepper at the table to individual portions. Gently stir the beef and celery together so the juices are evenly distributed, being careful not to break up the tender pieces too much.

Serve the beef, celery, and plenty of the savory broth hot over mashed potatoes, noodles, or rice, or in bowls with bread on the side for dipping.

To stay true to the three-ingredient spirit, any extras are optional, but a few small tweaks can help match your family’s tastes. For more flavor without adding extra ingredients, brown the beef in a hot skillet before adding it to the slow cooker; this adds a deeper, roasted taste, but does take an extra step and pan. If your kids are picky about visible celery, slice it a bit thinner so it softens more and almost melts into the broth. For a slightly thicker, more gravy-like sauce, mash a few spoonfuls of the cooked celery into the broth right in the slow cooker, then stir it back in. If you don’t have stew meat, you can use a 1-pound chuck roast cut into chunks; just be sure to trim any large pieces of hard fat. For families that like stronger seasoning, you can let everyone season their own bowl at the table with salt, pepper, or a sprinkle of dried herbs so the base recipe stays simple and budget-friendly. Food safety tips: Keep raw beef refrigerated until you’re ready to cook, and don’t let it sit out at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Always cook the beef until it is fork-tender and reaches at least 145°F internally, though stew cuts are best closer to 190–200°F for tenderness. If you start with frozen beef, thaw it fully in the refrigerator before adding to the slow cooker; for safety, do not cook large pieces of frozen meat directly in the slow cooker, as it can spend too long in the temperature “danger zone.” Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before serving.