Put raw ground beef in the slow cooker and 2 other ingredients to get a meal so delicious your husband will be begging for more!

This 3-ingredient slow cooker poor man's stew is exactly what I reach for on those nights when I’m juggling work, kids’ activities, and still want something cozy on the table. You literally put raw ground beef in the slow cooker, add just two pantry-friendly ingredients, and walk away. A few hours later, you’ve got a thick, savory stew that tastes like it simmered all day on Grandma’s stove. It’s very much in the spirit of classic Midwestern budget cooking—stretching a pound of meat with potatoes and sauce into a filling meal that will have your husband (and everyone else at the table) asking for seconds.

Serve this poor man’s stew in big bowls with a sprinkle of black pepper or dried parsley on top if you have it. It’s perfect ladled over sliced white bread, buttered toast, or rice to soak up the sauce. Add a simple green salad, steamed frozen veggies, or even some sliced cucumbers with ranch on the side to round things out. Leftovers reheat well for lunches, and you can tuck them into a thermos with a roll or crackers for an easy on-the-go meal.

Servings: 4

1 pound raw ground beef (80–90% lean)

Place the raw ground beef in the bottom of your slow cooker. Gently break it up with a spoon or spatula into several large chunks so it cooks evenly but still forms hearty pieces in the stew. It should cover most of the bottom in a single, fairly even layer.

Pour the jar of chunky pasta sauce evenly over the raw ground beef, making sure the meat is mostly covered. Do not stir yet; keeping the beef on the bottom helps it cook through and stay juicy.

Add the frozen diced potatoes with onions on top of the sauce, spreading them out into an even layer. They can be straight from the freezer—no need to thaw.

Cover the slow cooker with the lid. Cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the ground beef is fully cooked through (no pink remaining) and the potatoes are tender when pierced with a fork.

Once everything is cooked, use a large spoon or spatula to break the ground beef into bite-sized crumbles and stir the stew well from bottom to top, making sure the meat, sauce, and potatoes are fully combined. Taste and add salt and pepper if desired, but many pasta sauces have enough seasoning that you may not need much.

Let the stew sit in the slow cooker on WARM for 5–10 minutes to thicken slightly, then ladle into bowls and serve hot.

To bulk this up, you can stir in a can of drained kidney beans, black beans, or mixed vegetables during the last hour of cooking. If you like a little heat, choose a spicy pasta sauce or add a pinch of red pepper flakes when you stir everything together at the end. For a slightly richer flavor, sprinkle 1/2 to 1 cup of shredded cheddar or mozzarella over the top during the last 10 minutes of cooking, cover, and let it melt into a cheesy stew. If you don’t have frozen diced potatoes, you can swap in 3–4 medium fresh potatoes, peeled and cut into 1/2-inch cubes, and 1/2 a chopped onion; just keep the total amount close to the size of a standard frozen bag. To keep prep even faster on busy mornings, assemble everything in the slow cooker insert the night before, cover, refrigerate, then pop it into the base and start cooking the next day (add 30 minutes to the cook time if starting from very cold). For a thinner, more soup-like texture, stir in 1/2 to 1 cup of water or beef broth at the beginning; for thicker stew, let it cook uncovered on HIGH for an additional 15–20 minutes at the end.