Pour raw beef stew meat in the slow cooker and 4 hearty additions to get a meal so delicious your family will be begging for it every week.

This 5-ingredient slow cooker beef stew is the kind of no-fuss, stick-to-your-ribs supper I leaned on when my kids were running in three different directions and chores still needed doing. It starts just the way the headline promises: you pour raw beef stew meat straight into the slow cooker, then add four hearty, familiar pantry favorites—potatoes, carrots, onion, and beef broth. By suppertime, the house smells like the Sunday dinners I remember from my own childhood on a Midwestern farm, but with none of the babysitting a stovetop stew requires.

Serve this stew ladled into warm bowls with a thick slice of buttered crusty bread or cornbread to soak up the broth. A simple side salad—lettuce, tomatoes, and whatever crisp vegetables you have on hand—adds a nice bit of freshness. If you like, set out a little dish of sour cream or shredded cheddar so folks can top their bowls, and finish with sliced apples or a fruit salad for an easy, homey dessert.

Servings: 6

2 pounds raw beef stew meat, cut into 1- to 1 1/2-inch cubes

Place the raw beef stew meat in an even layer on the bottom of a clean slow cooker, spreading the cubes out so they cover the base. This is exactly the process you see in the close-up photo: just vibrant, cubed raw beef laid right into the crock, no browning needed.

Scatter the chopped onion evenly over the beef, letting some pieces fall down between the meat cubes. The onion will melt into the broth as it cooks and help season the meat from the bottom up.

Add the potato chunks on top of the onions and beef, spreading them into a fairly even layer. Then add the sliced carrots over the potatoes. Don’t worry if the slow cooker looks full; the vegetables will soften and settle as they cook.

Pour the beef broth slowly over everything in the slow cooker. The liquid should nearly cover the meat and vegetables; it’s fine if a few pieces of potato or carrot peek above the broth.

Cover the slow cooker with its lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and the potatoes and carrots are soft when pierced with a fork.

Once cooked, taste the broth and season with salt and black pepper to your liking, stirring gently so you don’t break up the vegetables too much. (Seasoning at the end lets you control the saltiness, especially if your broth was already salted.)

Ladle the stew into bowls, making sure each serving gets a good mix of beef, potatoes, carrots, and broth. Serve hot, and let it rest a few minutes in the bowl so it’s not scalding when everyone digs in.

For extra richness, you can stir in 1 to 2 tablespoons of tomato paste or a splash of Worcestershire sauce along with the broth, though that will technically add an ingredient beyond the core five. If you’d like a thicker stew, whisk 2 tablespoons of flour or cornstarch with 1/4 cup of cool water near the end of cooking, then stir that mixture into the hot stew, cover, and cook on HIGH for another 20 to 30 minutes until slightly thickened. A handful of frozen peas or green beans can be added in the last 30 minutes of cooking for a bit of color and sweetness. For a more old-fashioned farm flavor, use half beef broth and half vegetable or mushroom broth, or tuck in a bay leaf while it cooks (just remember to remove it before serving). If you’re cooking for a smaller household, this stew reheats beautifully; cool leftovers quickly, refrigerate in shallow containers, and use within 3 to 4 days, or freeze for up to 3 months. Always start with fresh, cold beef stew meat kept refrigerated until you’re ready to cook, and don’t leave raw meat sitting out at room temperature for more than about 30 minutes while you prepare ingredients. Make sure your slow cooker is in good working order and cook the stew on LOW or HIGH as directed—avoid using a “keep warm” setting for raw meat, as it may not reach a safe temperature quickly enough. The stew should reach at least 165°F in the center before serving; the long, slow simmer will usually take it well past that, ensuring both tenderness and safety.