When I need a dependable dinner that feels hearty without asking much from me, this slow cooker 5-ingredient poor man's stew is the one I come back to again and again. It’s a budget-friendly, old-fashioned kind of meal built from simple pantry and freezer staples, and the slow cooker does the heavy lifting. Pouring beef broth right over raw ground beef might seem almost too easy, but as it cooks low and slow with potatoes, onion, and carrots, everything turns into a rich, cozy stew that tastes like you worked much harder than you did.
This stew is lovely with buttered bread, warm biscuits, or saltine crackers for soaking up the broth. If you want to stretch dinner a little further, serve it with a simple green salad, steamed green beans, or even a scoop of rice on the side. For my family, I like to set out shredded cheese, chopped parsley, and black pepper so everyone can finish their own bowl just the way they like it.
Slow Cooker 5-Ingredient Poor Man's Stew
Servings: 6
Ingredients
1 1/2 pounds ground beef
Directions
1. Add the raw ground beef to the bottom of a 6-quart slow cooker, breaking it up slightly with your hands or a spoon. Scatter the diced potatoes, sliced carrots, and diced onion over the top. Sprinkle with the salt and black pepper.
2. Pour the beef broth evenly over everything. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the vegetables are tender and the beef is fully cooked.
3. About 1 hour before serving, open the slow cooker and use a spoon to break up the beef into smaller crumbles. Stir well so the meat, vegetables, and broth come together into a chunky stew.
4. Taste the broth and add a little more salt or pepper if needed. If you’d like a slightly thicker stew, mash a few potato pieces right into the broth and stir.
5. Ladle the stew into bowls and serve hot.
Variations & Tips
Add peas: Stir in 1 cup of frozen peas during the last 15 minutes of cooking for a little color and sweetness. This is a nice way to make the stew feel a touch more complete without adding much extra work.
Tomato-style version: For a slightly different flavor, add a small can of tomato sauce along with the broth. It gives the stew a richer, more old-fashioned diner-style taste that some families really love.
Thicker stew tip: If your family likes a stew that eats more like a bowl meal than a soup, mash some of the cooked potatoes right into the broth before serving. You can also leave the lid slightly ajar for the last 20 to 30 minutes to let a little liquid cook off.
For picky eaters: Cut the carrots and potatoes a little smaller so every bite is easy to manage, and serve with shredded cheddar on top. Sometimes a sprinkle of cheese is all it takes to win over a hesitant eater.
Make-ahead shortcut: Peel and chop the vegetables the night before and keep them in the refrigerator. In the morning, all you have to do is add everything to the slow cooker and pour the broth over the top.
