Layer sliced carrots over ground beef, plus 3 ingredients, into slow cooker for a hearty meal that’s my default when I don't know what to make

This slow cooker 5-ingredient Amish hamburger stew is one of those set-it-and-forget-it meals I reach for when my brain is tired and the fridge looks uninspiring. It’s rooted in the simple, thrifty cooking you still see in Amish and rural Midwestern communities: ground beef, carrots, potatoes, onion, and broth, layered and left to quietly turn into something comforting. The key move—pressing raw ground beef into the bottom of the slow cooker and layering sliced carrots right over the top—lets the vegetables baste in the beef juices while everything gently simmers into a hearty, spoonable stew.

Serve this stew in warm bowls with crusty bread, buttered dinner rolls, or a slice of dense country-style bread to soak up the broth. A simple green salad with a tangy vinaigrette or a plate of sliced cucumbers and tomatoes balances the richness nicely. If you like, finish each bowl with a sprinkle of chopped fresh parsley or a spoonful of sour cream for a little brightness and creaminess.

Servings: 6

1 1/2 pounds ground beef (80–90% lean)

Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of oil or cooking spray to make cleanup easier.

Place the raw ground beef in the bottom of the slow cooker. Use clean hands or a spatula to gently press it into an even, flat layer that fully covers the base. Do not brown it first; it will cook slowly in its own juices.

Evenly scatter the chopped onion over the ground beef layer, letting some pieces fall down around the edges so the flavor reaches the broth.

Layer the sliced carrots over the onions and beef in an even, fairly snug layer. This should look like a colorful blanket of carrot rounds covering the raw meat.

Spread the cubed potatoes over the carrot layer. Try to keep the potato pieces roughly the same size so they cook at the same rate.

Sprinkle the salt, black pepper, and dried thyme or parsley (if using) evenly over the vegetables and beef.

Pour the beef broth gently over everything, aiming around the edges as well as the center so the liquid seeps down through the layers. The vegetables do not have to be completely submerged, but they should be mostly covered.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the carrots and potatoes are very tender and the ground beef is fully cooked through.

Near the end of cooking, use a sturdy spoon to break up the cooked ground beef layer into bite-size crumbles and stir the stew well so the meat, carrots, potatoes, and broth are evenly combined.

Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and serve hot.

To lean into the Amish-style pantry approach, you can swap some or all of the fresh carrots for thick-sliced canned carrots and reduce the cooking time slightly, since they soften faster. For a thicker, more gravy-like stew, mash a few of the cooked potatoes against the side of the slow cooker and stir them back in, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot stew, then cover and cook on HIGH for 15 minutes. If you prefer a lighter flavor, use half beef broth and half water or vegetable broth. Ground turkey or ground pork can replace the ground beef; if using very lean meat, add 1 to 2 tablespoons of oil so the stew doesn’t taste dry. You can also tuck in an extra root vegetable, such as parsnips or turnips, in place of some of the potatoes without changing the overall character. For a more herb-forward version, add a bay leaf and a pinch of paprika at the beginning, then remove the bay leaf before serving. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop with a splash of extra broth or water if the stew thickens too much.