This slow cooker 5-ingredient poor man’s stew is the kind of comforting, no-fuss dinner I lean on when I’m staring into the fridge at 4 p.m. with no plan. Everything starts by pouring beef broth over raw ground beef right in the slow cooker, then adding just three more pantry-friendly ingredients. A few hours later, you’ve got a cozy, hearty meal that tastes like it simmered all day on Grandma’s stove, but with almost no work. It’s very much a small-town, stretch-the-budget kind of recipe, and it’s perfect for busy nights, ball practices, or those days when you just don’t have the energy to fuss with dinner.
Ladle this stew into bowls and serve it with buttered white or wheat bread, dinner rolls, or cornbread to soak up the broth. A simple green salad or steamed green beans on the side adds a little freshness and color. If your family likes a heartier meal, spoon the stew over cooked rice, egg noodles, or mashed potatoes. A sprinkle of shredded cheese on top is always a hit with kids, and a little hot sauce or black pepper at the table lets the grown-ups bump up the flavor.
Slow Cooker 5-Ingredient Poor Man’s StewServings: 4
Ingredients
1 pound ground beef (80–90% lean, raw)
3 cups beef broth (low-sodium if possible)
3 medium russet or yellow potatoes, diced (about 1 1/2 pounds total)
2 medium carrots, peeled and sliced (about 1 cup)
1 medium yellow onion, chopped
Directions
Place the raw ground beef in the bottom of a 4- to 6-quart slow cooker. Gently break it up into a few large chunks with your hands or a spoon, but don’t worry about getting it perfect—the slow cooker will finish the job as it cooks.
Add the chopped onion, diced potatoes, and sliced carrots on top of the ground beef, spreading them out in an even layer so they’re fairly level in the slow cooker.
Slowly pour the beef broth over the ground beef and vegetables, making sure the broth runs down through the meat and covers most of the vegetables. This step is what makes the stew so easy: everything goes in at once, straight into the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes and carrots are very tender and the ground beef is fully cooked through and crumbly.
Once cooked, use a large spoon to gently break up any remaining larger pieces of ground beef and stir the stew well so the meat, potatoes, carrots, and onion are evenly mixed throughout the broth.
Taste the stew and season to your family’s liking with salt and black pepper if desired. If you prefer a slightly thicker stew, you can lightly mash some of the potatoes against the side of the slow cooker and stir them back in.
Ladle the poor man’s stew into bowls while hot and serve with your favorite bread or over rice, noodles, or mashed potatoes.
Variations & Tips
For picky eaters, you can peel the potatoes and chop the onion very finely so it almost melts into the broth—kids tend to notice it less that way. If your family likes a richer flavor, stir in a small spoonful of tomato paste or ketchup at the end for a hint of sweetness and color. You can also toss in a handful of frozen peas or corn during the last 30 minutes of cooking for extra veggies without much effort. To make it even more budget-friendly, stretch the stew by adding an extra cup of broth and another potato, or serve it over rice or pasta. If you prefer leaner meat, use 90–93% lean ground beef; for a little more flavor, you can lightly season the raw beef with a pinch of salt, pepper, or garlic powder before pouring the broth over it. Leftovers reheat well on the stove or in the microwave, and they tend to thicken slightly overnight, which makes them great spooned into a bowl and topped with a bit of shredded cheese for an easy next-day lunch.
