Tuck beef stew meat into canned tomatoes, with 2 ingredients, into slow cooker for a simple supper that I plan meals around every single month

This slow cooker 4-ingredient depression era tomato beef is the kind of simple, dependable supper I lean on month after month. It’s inspired by those make-do meals our grandparents stretched through hard times: a humble cut of beef, canned tomatoes, and just two pantry helpers turning into something cozy and satisfying. You literally tuck chunks of beef stew meat down into crushed canned tomatoes, add a couple of flavor-boosters, and let the slow cooker do the work while you go about your day. It’s budget-friendly, kid-pleasing, and perfect for busy weeknights when you still want a home-cooked, comforting meal on the table.

I like to spoon this tender tomato beef over mashed potatoes, egg noodles, or white rice so all those juices have something to soak into. It’s also lovely ladled into bowls with a slice of buttered bread or garlic toast on the side for dipping. Add a simple green salad, some steamed green beans, or frozen mixed veggies to round out the plate. If you have leftovers, tuck them into hoagie rolls with a slice of cheese and broil for a quick, hearty sandwich the next day.

Servings: 6

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

Set your slow cooker on the counter and make sure the insert is in place. Pour both cans of tomatoes (with their juices) into the bottom of the slow cooker and spread them into an even layer.

Stir the Worcestershire sauce and 1 teaspoon kosher salt into the tomatoes until everything is evenly combined. This gives the tomatoes a savory, beefy boost before the meat goes in.

With clean hands, tuck the beef stew meat pieces down into the tomatoes. Press each chunk in so it’s mostly submerged and nestled snugly, leaving just the tops peeking out. You want the meat surrounded by tomatoes so it stays moist and soaks up all that flavor.

Once all the beef is tucked into the tomato mixture, smooth a little tomato over any exposed pieces. Cover the slow cooker with its lid.

Cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork. Avoid lifting the lid too often, as that can slow down the cooking.

When the cooking time is up, give the mixture a gentle stir, breaking any larger pieces of beef into bite-sized chunks. Taste and add a bit more salt if needed. If the sauce seems too thin for your liking, you can remove the lid and cook on HIGH for another 15 to 20 minutes to let it thicken slightly.

Serve the tomato beef hot over mashed potatoes, noodles, or rice, or simply in bowls with bread for dipping. Spoon plenty of the tomato-rich juices over the top of each serving.

For picky eaters, you can use finely chopped or crushed tomatoes instead of chunky diced so the texture is smoother and less “noticeably tomato-y.” If your family likes a bit of sweetness, stir in 1 to 2 teaspoons of sugar with the tomatoes to soften the tang. You can also add a teaspoon of dried Italian seasoning or dried basil along with the salt if you want a more herby flavor, though keeping it plain is very true to the simple, depression era spirit. For extra richness, stir in a tablespoon of butter right at the end until melted. If you need to stretch the meal, add a drained can of potatoes or carrots during the last 1 to 2 hours of cooking so they don’t get too mushy. For a leaner version, trim any large pieces of visible fat from the stew meat before cooking, and if a lot of fat rises to the top when it’s done, you can skim it off with a spoon. Leftovers keep well in the refrigerator for up to 3 to 4 days; cool them quickly and store in a covered container. Reheat thoroughly until steaming hot before serving. If freezing, cool completely and freeze in airtight containers for up to 3 months, then thaw in the fridge overnight and reheat until piping hot. Always wash your hands and any cutting boards or utensils that touched the raw beef with hot, soapy water, and keep the slow cooker covered during cooking so the food stays at a safe temperature.