My great aunt made this stretch a tiny bit of meat into a filling meal for six. The barley gets so creamy and the beef falls apart

This slow cooker 4-ingredient poor man's beef and barley is the kind of stick-to-your-ribs supper my great aunt used to make when money was tight and company still showed up hungry. She could take a scrawny little piece of beef and turn it into a creamy pot of barley and tender meat that fed six without anyone feeling shortchanged. The long, gentle cooking lets the barley swell up in the broth until it’s plump and almost creamy, and that small roast practically melts into shreds. It’s simple, humble Midwestern farm food—nothing fancy, just honest comfort in a white slow cooker, the way she used to leave it simmering on the counter all afternoon.

Ladle this beef and barley into bowls and serve it just as it is, like a thick stew, with plenty of cracked black pepper on top. It’s wonderful with buttered white bread, dinner rolls, or cornbread for dunking into the glossy brown broth. A simple side of canned green beans or a tossed salad rounds out the plate if you like a vegetable on the table. Leftovers thicken as they sit, so the next day you can spoon it over mashed potatoes or egg noodles for another hearty meal.

Servings: 6

1 to 1 1/4 pounds beef chuck roast or stew meat, trimmed of excess fat

Lay the chopped onion in an even layer on the bottom of a 5- to 6-quart slow cooker. This gives the meat a soft bed to sit on and helps flavor the broth.

Rinse the pearl barley under cool running water in a fine-mesh strainer until the water runs mostly clear. Drain well, then sprinkle the barley evenly over the onions in the slow cooker.

Place the beef chuck roast or stew meat on top of the barley and onions. If using a single small roast, leave it whole; it will shred easily after cooking. If using stew meat, spread the pieces out in an even layer.

Pour the beef broth over everything in the slow cooker, making sure the barley is fully submerged so it can plump up and cook through. Gently stir around the sides, but leave the meat mostly on top so it can braise and then fall apart into the barley.

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 barley is very tender and the beef shreds easily with a fork. The mixture should be thick and glossy, with plump barley and soft onion pieces suspended in a rich brown broth.

When the cooking time is up, use two forks to pull the beef apart right in the slow cooker, stirring the shreds down into the barley. Taste and add a pinch of salt or a little extra broth if needed, depending on how salty your broth was to begin with.

Let the mixture sit on the WARM setting for about 10 to 15 minutes. This short rest helps the barley soak up a bit more liquid and turn even creamier while the flavors settle together. Serve hot, straight from the slow cooker.

If you like a deeper flavor, you can brown the beef in a skillet before adding it to the slow cooker, though my great aunt usually skipped that step to save time and dishes. A bay leaf or a small spoonful of dried herbs (like thyme or parsley) can be added with the broth if you don’t mind stretching past the four core ingredients. For a slightly richer dish, stir in a tablespoon of butter at the end to make the broth even glossier. If you need to make this go further, add an extra 1/2 cup of barley and 1 to 2 cups more broth, understanding it will thicken considerably as it cools. You can also use beef shank or another tough, inexpensive cut; just be sure to cook it long enough that it falls apart easily. For food safety, keep raw beef refrigerated until you are ready to assemble the slow cooker, and do not leave the slow cooker insert sitting out on the counter with ingredients for an extended time before turning it on. Cook on LOW or HIGH only as directed; avoid using the WARM setting to start cooking from cold, as it does not heat quickly enough to keep food out of the danger zone (40°F to 140°F). Make sure the internal temperature of the beef reaches at least 145°F, though in practice it will go much higher during the long cook, which is fine for this style of dish. Cool leftovers promptly within 2 hours, store them in shallow containers in the refrigerator, and enjoy within 3 to 4 days, reheating until steaming hot before serving. If the mixture becomes too thick when reheating, stir in a splash of water or broth to loosen it back to a stew-like consistency.