My grandma stretched one pound of meat to feed her whole family with this. The beans soak up all that beefy flavor and it costs almost nothing to make

This slow cooker 3-ingredient depression era beef and beans is my modern take on the kind of meal my great-grandma would have leaned on when money was tight but bellies still needed to be full. You start with just one pound of beef, bulk it up with a big pot of beans, and let time and low heat do the work. The beans soak up every bit of that rich, beefy flavor and turn into something cozy and comforting, without a long ingredient list or a big grocery bill. It’s the kind of recipe you throw together before work and come home to a slow cooker full of tender shredded beef and creamy beans in a thick, savory broth that can feed a family or stretch into lunches all week.

Ladle the beef and beans into bowls and serve with sliced bread, cornbread, or simple toast to soak up the broth. It’s also great spooned over rice, egg noodles, or baked potatoes if you want to stretch it even further. A basic green salad or some steamed frozen veggies on the side makes it feel like a complete dinner without much extra effort. Leftovers reheat well and can be tucked into tortillas for quick burritos or served over chips with a little cheese for an easy next-day twist.

Servings: 6

1 pound beef chuck roast or stew meat, trimmed of excess fat

Place the beef in the bottom of a 4- to 6-quart slow cooker. If using a chuck roast, leave it whole; if using stew meat, spread the pieces out in an even layer.

Pour the drained pinto beans over and around the beef, spreading them into an even layer so they surround the meat.

Pour the beef broth over the beef and beans. The liquid should mostly cover everything; it’s okay if a few beans are peeking out.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily shreds with a fork and the beans are soft and creamy.

Once the beef is tender, use two forks to shred it directly in the slow cooker, pulling it apart into bite-sized pieces and mixing it into the beans and broth. Stir well so the shredded beef, beans, and thickened broth are evenly combined.

Taste and, if desired, add a small pinch of salt at the table to individual bowls. Serve hot, ladled straight from the slow cooker, with bread or over rice to stretch the meal even further.

To keep this true to its depression era spirit and the promise of three ingredients, the base recipe skips all the extras, but you can easily dress it up if your budget and pantry allow. For more flavor, brown the beef in a skillet before adding it to the slow cooker; this adds richness without changing the ingredient list. If you like a thicker, stew-like texture, slightly mash some of the beans against the side of the slow cooker with a spoon after shredding the beef, then stir them back in to naturally thicken the broth. You can swap pinto beans for navy, great northern, or black beans—just keep the same amount so the beef still stretches to feed several people. For more protein and fiber on a tight budget, serve the beef and beans over brown rice or barley. Food safety tips: Use fresh, cold beef and keep it refrigerated until you’re ready to start the slow cooker. If you use dried beans instead of cooked or canned, always soak and fully cook them separately first; never add dry kidney beans straight to a slow cooker, as undercooked kidney beans can be unsafe. Make sure the slow cooker reaches and maintains a safe temperature by avoiding the “keep warm” setting for cooking. Once done, cool leftovers promptly and refrigerate within 2 hours, storing them in shallow containers. Reheat leftovers until they are steaming hot all the way through before serving.