Press cubed rutabaga beneath stew meat, along with 3 other ingredients, into slow cooker for a humble dinner that's the one everyone asks for seconds of

There is something especially comforting about a simple slow cooker supper built from a handful of budget-friendly ingredients, and this Depression Era-inspired beef and rutabaga dish is exactly that kind of meal. Pressing the cubed rutabaga beneath the stew meat helps it cook down into the flavorful juices, turning a humble root vegetable and inexpensive beef into a rich, hearty dinner that tastes like it took far more effort than it actually did.

This is the kind of meal that goes well with buttered bread, simple biscuits, or a scoop of mashed potatoes if you want to stretch it even further. For a lighter pairing, serve it with steamed green beans, cabbage, or a crisp side salad to balance the deep savory flavor of the beef and tender rutabaga.

Slow Cooker 5-Ingredient Depression Era Beef and Rutabaga

Servings: 4 to 6

Finished beef and rutabaga stew served in a rustic bowl

Ingredients

2 pounds beef stew meat
4 cups rutabaga, peeled and cut into 1-inch cubes
1 medium onion, sliced
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup beef broth

Directions

1. Peel the rutabaga and cut it into 1-inch cubes, then slice the onion. Add the rutabaga to the bottom of the slow cooker and scatter the onion over the top.

Cubed rutabaga and sliced onion layered in slow cooker

2. Place the beef stew meat over the rutabaga and onion, pressing the rutabaga beneath the meat so it will cook in the juices as the beef simmers.

Beef stew meat layered over rutabaga in slow cooker

3. In a small bowl, stir together the condensed cream of mushroom soup and beef broth until smooth, then pour the mixture evenly over the meat.

Soup and broth mixture poured over beef in slow cooker

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 rutabaga is soft enough to pierce easily with a fork.

Tender cooked beef and rutabaga in slow cooker

5. Gently stir before serving, making sure to bring some of the rutabaga up from the bottom so every bowl gets both the tender beef and the vegetables with plenty of gravy.

Plated beef and rutabaga dinner with bread on the side

Variations & Tips

Add a little seasoning: If you want a bit more flavor without changing the spirit of the recipe, add black pepper, a pinch of thyme, or a dash of garlic powder. Even though this is a very simple 5-ingredient version, a little pantry seasoning goes a long way.

Make it stretch further: To feed a few extra people, add peeled carrot chunks or a couple of diced potatoes under the meat with the rutabaga. You may want a small splash of extra broth if your slow cooker runs hot.

Choose the right rutabaga size: Cut the rutabaga into evenly sized pieces so it cooks at the same rate. If the cubes are too large, they can stay firm longer than the beef needs.

Use low for the most tender beef: If your schedule allows, the low setting usually gives stew meat the best texture. It is a great meal-prep option for a busy workday since you can set it in the morning and come home to dinner nearly done.

Thicken the sauce if needed: If you like a thicker gravy, remove the lid for the last 20 to 30 minutes of cooking, or stir in a quick cornstarch slurry right before serving.