When I need to recommend a truly economical, filling meal, this slow cooker beef and barley is near the top of the list. It echoes practical Depression-era cooking in the best way: simple ingredients, inexpensive cuts of beef, and barley that stretches the pot while turning wonderfully tender and hearty. By letting the slow cooker do the work, you get a rich, comforting supper from just a handful of pantry-friendly items.
Serve this with buttered bread, saltines, or a simple cabbage or carrot salad for a classic budget-conscious meal. If you want to round it out a bit more, a side of cooked green beans or peas works nicely, and a spoonful of pickle relish or a splash of vinegar at the table can brighten the deep, savory flavors.
Slow Cooker 5-Ingredient Depression Era Beef and Barley
Servings: 6
Ingredients
1 1/2 pounds budget beef stew meat, cut into chunks
Directions
1. Add the beef chunks to the slow cooker, then scatter the pearl barley around and between the pieces of beef.
2. Add the chopped onion and sliced carrots over the beef and barley.
3. Pour in the beef broth, making sure the barley is submerged as evenly as possible.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender and the barley is plump.
5. Stir well, taste, and serve hot in bowls.
Variations & Tips
Add seasoning: If you do not mind going beyond the strict five-ingredient approach, a little salt, black pepper, garlic powder, or a bay leaf will deepen the flavor. Taste at the end before adding much salt, since broths can vary quite a bit.
Use a different inexpensive cut: Chuck roast cut into cubes works especially well here because the long cooking time softens it nicely. If your stew meat seems very lean, a slightly marbled cut will usually give you a richer result.
Adjust the thickness: Barley continues to absorb liquid as it sits. For a soupier bowl, add an extra cup of broth near the end of cooking; for a thicker, almost stew-like consistency, let it rest uncovered for 10 to 15 minutes before serving.
Add potatoes or celery: To stretch the meal further, add a diced potato or a couple of chopped celery stalks. That moves it past the five-ingredient formula, but it is very much in the spirit of practical, thrifty cooking.
Make-ahead note: This reheats very well and may taste even better the next day. Store leftovers in the refrigerator and loosen with a splash of broth or water when warming, since the barley will keep thickening the dish.
