Dad used to whip this up when money was tight. A savory 4 ingredient dinner that fills you up.

This slow cooker 4-ingredient frankfurter stew is the kind of budget-stretcher my dad leaned on when money was tight but we still needed something hot and filling in our bellies. It’s made with simple pantry staples and a pack of red hot dogs, and it simmers away all afternoon into a thick, savory tomato gravy with tender potatoes and soft onions. There’s nothing fancy here—just honest comfort food that kids usually recognize and eat without a fuss, and it’s easy enough to toss together on a busy weekday morning before work or school.

Serve this stew in deep bowls with plenty of the thick tomato gravy spooned over the potatoes and frankfurter coins. It’s especially good with buttered white or wheat bread on the side for dunking, or a pan of cornbread if you have a few extra minutes. A simple green salad or some frozen mixed veggies warmed up on the side can round out the meal and add a little color. If your crew likes a heartier plate, you can ladle the stew over plain white rice or egg noodles to stretch it even further.

Servings: 4

1 pound red hot dogs or frankfurters, sliced into 1/2-inch coins

Layer the potato chunks in the bottom of a 4- to 6-quart slow cooker. This keeps them closest to the heat so they soften nicely and help thicken the stew.

Scatter the sliced onion over the potatoes, spreading it out so it cooks down evenly and turns soft and translucent.

Add the sliced red hot dogs on top of the onions, spreading them out so every scoop later has some potato, onion, and frankfurter coins.

Pour the jar of tomato pasta sauce evenly over everything in the slow cooker. If your sauce is very thick, stir in up to 1/2 cup water right in the jar to rinse it out, then pour that over as well. Do not overfill; you want a thick, stew-like consistency.

Gently stir just the top layers once or twice to coat the hot dog slices with sauce, but try to leave most of the potatoes on the bottom so they cook through and help the stew thicken.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender and the onions are soft and translucent. The sauce should be glossy and thick, clinging to the potatoes and frankfurters.

Once cooked, give the stew a gentle stir to mix the layers together. Taste a spoonful of the sauce and, if you like, season individual bowls with a little salt and black pepper at the table. Ladle into bowls and serve hot.

To keep this true to a tight-budget, 4-ingredient meal, I like to stick to the basics, but there are a few simple ways you can adjust it for your family. For milder eaters, use regular hot dogs instead of bright red, or slice them thinner so each bite has more sauce and potato than meat. If your kids love a little sweetness, stir in a spoonful of brown sugar or a small splash of ketchup with the tomato sauce. For a bit more zip, add a pinch of crushed red pepper or a few shakes of hot sauce to the adults’ bowls. If you need to stretch the stew, serve it over cooked rice, egg noodles, or even leftover mashed potatoes—this is exactly how my dad made one pot feed a crowd. You can also swap in whatever potatoes you have on hand; waxy potatoes hold their shape more, while russets break down a bit and make the sauce extra thick. For picky onion eaters, cut the onion into big chunks so they’re easy to pick out, or mince it very finely so it melts into the sauce. Leftovers keep well in the fridge for a couple of days and reheat nicely on the stove or in the microwave, so it’s a good make-ahead option for busy nights.