Toss raw peeled rustic potato chunks in the slow cooker and 4 other simple ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient slow cooker poor man’s stew is the kind of stick-to-your-ribs supper that kept many a Midwestern farm family going through long winters. It starts just the way my mother did it in the 1950s: raw, peeled rustic potato chunks scattered in the bottom of the crock, then just four more simple pantry ingredients on top. No browning, no fancy steps—just honest food that turns into something rich and comforting while you go about your day. If you’re watching the grocery budget but still want a meal so hearty and satisfying your family will be scraping the pot and begging for seconds, this one earns its place in the old recipe box.

Ladle this stew into warm bowls and serve it with thick slices of buttered white bread or cornbread to soak up the broth. A simple side of green beans, peas, or a tossed salad balances the richness nicely. If you like, add a little dish of dill pickles or pickled beets on the table, the way we always did on the farm, for a bright, tangy contrast. Hot coffee or iced tea rounds out the meal in true Midwestern fashion.

Servings: 4–6

2 pounds rustic potatoes, peeled and cut into 1-inch chunks

Place the peeled, rustic potato chunks in an even layer on the bottom of a 5- to 6-quart slow cooker. This matches the classic poor man’s method and lets the potatoes soak up all the good flavors as they cook.

Scatter the chopped onion evenly over the potatoes.

Crumble the raw ground beef over the onions and potatoes, breaking it up with your fingers into small pieces so it cooks evenly throughout the stew.

In a bowl or large measuring cup, whisk together the condensed tomato soup and the water (or beef broth) until smooth. Stir in the salt and pepper if using.

Pour the tomato mixture evenly over the beef, onions, and potatoes in the slow cooker. Do not stir; leaving the potatoes on the bottom and the sauce over the top helps them cook through and stay tender.

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

Once cooked, gently stir the stew from bottom to top to mix the potatoes, beef, onions, and sauce together. Taste and adjust seasoning with a bit more salt and pepper if needed.

Let the stew sit for about 5 minutes with the lid off to thicken slightly, then ladle into bowls and serve hot.

To stretch this stew even further, you can add a drained can of mixed vegetables or green beans during the last hour of cooking. If you prefer a slightly sweeter, more old-fashioned flavor, stir in 1–2 teaspoons of sugar or a splash of ketchup along with the tomato soup. For a smokier taste, use half ground beef and half ground pork, or add a few dashes of Worcestershire sauce to the tomato mixture. You can also swap one can of tomato soup for a can of diced tomatoes if you like more chunks and a lighter broth. For a leaner version, use ground turkey and beef broth instead of water, and season a bit more generously with salt and pepper. Leftovers reheat beautifully on the stovetop with a splash of water or broth; some folks even like to spoon the warmed stew over toast or rice to make it stretch into another meal.