Drop cubed beef into diced potatoes, along with 3 more ingredients, into slow cooker for a filling meal that's the first thing I suggest when someone needs dinner ideas

This slow cooker 5-ingredient poor man’s stew is the kind of recipe I suggest when a friend messages me at 4 p.m. asking, “What on earth should I make for dinner?” It’s built on a very simple, very comforting idea: drop cubed beef right into a bed of diced potatoes, add just three more pantry-friendly ingredients, and let the slow cooker do the rest. Versions of this budget-friendly meat-and-potato stew have been floating around the Midwest for decades, often passed along on handwritten cards or church potluck booklets. My take keeps it stripped down and practical, but still hearty enough to feel like a proper, sit-down meal at the end of a long day.

Serve this stew in warm bowls with something to soak up the broth: sliced crusty bread, biscuits, or even a thick slice of buttered toast. A simple green salad or steamed green beans on the side adds freshness and color without much extra effort. If you’d like to stretch the meal further, spoon the stew over cooked egg noodles or rice. A sprinkle of chopped fresh parsley or green onion on top is optional, but it brightens the dish nicely if you have it on hand.

Servings: 4

2 pounds russet potatoes, peeled (if desired) and cut into 1/2-inch dice

Prep the potatoes first so they can form the base of the stew. On a clean cutting board, peel the potatoes if you prefer them without skins, then cut them into roughly 1/2-inch dice. Aim for even pieces so they cook at the same rate.

Scatter the diced potatoes evenly over the bottom of your slow cooker crock. This creates a starchy bed that will soak up flavor from the beef and tomatoes as everything cooks.

Dice the onion into small pieces and sprinkle it over the potatoes in an even layer. The onion will soften and melt into the stew, adding sweetness and body.

Pat the beef stew meat dry with paper towels if it looks damp; this helps it brown slightly on the edges as it cooks, even in the moist environment of the slow cooker. Cut any larger chunks into bite-size 1-inch cubes so they cook through evenly.

Drop the cubed beef directly onto the bed of diced potatoes and onion in the slow cooker. Spread it out gently with your hands or a spoon so the pieces are in a relatively even layer, but don’t worry about perfection—this is a rustic stew.

In a medium bowl, combine the diced tomatoes with their juices and the condensed tomato soup. Stir until the mixture is fairly smooth and evenly combined. If you prefer a looser, more brothy stew, stir in up to 1 cup of water.

Pour the tomato mixture evenly over the beef and potatoes in the slow cooker, making sure most of the solids are covered. Sprinkle in the salt and pepper, if using. Do not stir; leaving the layers as-is helps the potatoes cook gently on the bottom while the beef nestles into the sauce.

Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the potatoes are very tender and the beef is fork-soft. Slow cookers vary, so start checking toward the earlier end of the range.

Once the stew is done, taste the broth and adjust seasoning with a bit more salt and pepper if needed. If you’d like the stew thicker, lightly mash some of the potatoes against the side of the crock with a spoon and stir them back in.

Serve the stew hot, ladled into bowls. If desired, top with chopped fresh parsley or green onion right before serving for color and a bit of freshness.

To keep this in the spirit of a 5-ingredient poor man’s stew, think of the main five as potatoes, beef, onion, diced tomatoes, and condensed tomato soup; salt, pepper, and water are flexible add-ons for seasoning and texture. For extra flavor without complicating the shopping list, you can add 1 to 2 teaspoons of dried herbs such as Italian seasoning, dried thyme, or dried parsley. A spoonful of Worcestershire sauce or soy sauce deepens the savory flavor if you have it in the pantry. If you’d like more vegetables, toss in a cup of frozen peas or mixed vegetables during the last 30 minutes of cooking so they stay bright and don’t overcook. You can also swap half the potatoes for peeled, diced carrots to add sweetness and color. For a leaner option, use well-trimmed chuck roast cut into cubes, or even ground beef that you brown in a skillet first (if using ground beef, drain off excess fat and layer it on top of the potatoes just as you would the cubed beef). To stretch the stew for more people, serve it over rice, buttered noodles, or even mashed potatoes for a double-potato situation. Food safety tips: Always start with fresh, cold beef and keep it refrigerated until you’re ready to assemble the stew. If your slow cooker has a removable crock, avoid preheating it empty on a hot surface to prevent cracking. Don’t put frozen beef directly into the slow cooker, as it can spend too long in the temperature “danger zone” (40°F–140°F); thaw meat fully in the refrigerator before cooking. Ensure the stew reaches a safe internal temperature of at least 160°F for beef. Once cooked, don’t leave the stew on the “warm” setting for more than 2 to 3 hours; cool leftovers promptly and refrigerate within 2 hours in shallow containers. Reheat leftovers until steaming hot before serving.