Ingredients
1 pound ground beef (80–85% lean)
4 medium russet potatoes, peeled and cut into 1-inch cubes
4 medium carrots, peeled and sliced into 1/2-inch rounds
1 large yellow onion, diced
2 cans (15 ounces each) tomato sauce
Directions
In a large skillet over medium-high heat, crumble the ground beef and cook, stirring occasionally, until well browned and no longer pink, about 6–8 minutes. If there is a lot of grease, carefully spoon off most of the excess fat, leaving just a little for flavor.
While the beef browns, prepare the vegetables: peel and cube the potatoes into roughly 1-inch pieces, peel and slice the carrots into 1/2-inch rounds, and dice the onion.
Add the potatoes, carrots, and onion to the bottom of a 5- to 6-quart slow cooker, spreading them out in an even layer so they cook evenly.
Spoon the browned ground beef over the vegetables in the slow cooker, distributing it as evenly as you can so every scoop of stew will have some meat.
Pour the tomato sauce evenly over the top of the beef and vegetables. Do not add water; the vegetables will release moisture as they cook and the tomato sauce will thicken into a rich gravy.
Gently stir just once or twice, pulling some of the tomato sauce down around the meat and vegetables while still keeping most of the layers intact. This helps everything cook together while keeping the potatoes and carrots from breaking down too much.
Cover the slow cooker with the lid and cook on LOW for 7–8 hours, or on HIGH for 4–5 hours, until the potatoes and carrots are very tender and the tomato sauce has thickened into a hearty, red stew-like gravy.
Once cooked, give the stew a good stir from the bottom to the top to mix the beef, vegetables, and sauce into a uniform mixture. Taste and, if desired, season lightly with salt and black pepper from your pantry to suit your family’s preferences.
Let the stew sit with the lid off for 5–10 minutes to allow the steam to escape slightly and the sauce to thicken a bit more, then ladle into bowls and serve hot straight from the slow cooker.
Variations & Tips
To keep the spirit of the original five-ingredient idea, any changes here are optional and can be pulled from what you already have on hand. If you like a bit more body, stir in a handful of quick oats or a spoonful of flour with the browned beef before adding it to the slow cooker; both were classic ways to stretch stews in leaner times. For extra flavor without extra cost, sprinkle in pantry seasonings like garlic powder, dried thyme, Italian seasoning, or a bay leaf with the tomato sauce. You can swap part of the tomato sauce for a can of diced tomatoes if you prefer more texture in the gravy. If you have other root vegetables, such as parsnips or turnips, you can substitute some of the potatoes or carrots to use up what’s in the crisper. For a leaner version, ground turkey works in place of beef, though you may want a drizzle of oil in the pan when browning. Leftovers reheat well and can be repurposed: spoon the stew over toast, rice, or noodles the next day, or mash it slightly and use it as a filling for baked potatoes.