My father-in-law tears up every time I make this. It reminds him of his childhood and stretches one pound of meat to feed eight

This slow cooker 3-ingredient hobo stew is the kind of humble, stick-to-your-ribs meal that brings back memories. My father-in-law tears up every time I make it because it tastes just like the simple stews his parents stretched to feed a big family during lean years. With only one pound of ground beef and a couple of pantry basics, you can fill a slow cooker and comfortably feed eight. It’s cozy, budget-friendly, and exactly the kind of recipe you turn to when you need something warm, familiar, and fuss-free on a busy weeknight.

Serve this hobo stew in wide bowls with plenty of broth so everyone can soak it up with crusty bread, dinner rolls, or even buttered toast. A simple green salad or some steamed green beans on the side adds a bit of freshness and color. If you want to stretch it even further, spoon the stew over cooked white rice or egg noodles. For heartier appetites, top each bowl with a sprinkle of shredded cheese or a dollop of sour cream, and set out hot sauce for anyone who likes a little kick.

Servings: 8

1 lb ground beef (80–90% lean)

Brown the ground beef: In a large skillet over medium heat, cook the ground beef, breaking it up into small crumbles as it browns. Cook until no pink remains, about 6–8 minutes. Drain off any excess grease so the stew doesn’t turn greasy.

Prep the vegetables: While the beef is browning, peel and dice the potatoes into 1-inch chunks and slice the carrots into 1/2-inch rounds. Keep the pieces on the larger side so they stay tender but hold their shape in the slow cooker.

Layer in the slow cooker: Add the potatoes and carrots to the bottom of a large slow cooker (5–6 quart). Sprinkle the salt, pepper, garlic powder, and onion powder evenly over the vegetables.

Add beef and water: Spoon the drained, browned ground beef over the vegetables. Pour in the water, gently stirring just enough to distribute the meat and seasonings while keeping the potatoes and carrots mostly submerged in the liquid.

Cook the stew: Cover 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 flavors have blended into a thin, savory brown broth. Avoid lifting the lid too often, as this can slow down the cooking time.

Taste and adjust: Once everything is tender, taste the broth and add more salt and pepper if needed. The broth should be simple and savory, with soft potatoes, sweet carrots, and small crumbles of beef throughout.

Serve: Ladle the stew into bowls, making sure everyone gets a good mix of beef, potatoes, and carrots along with plenty of broth. Serve hot with bread or your favorite sides, and enjoy how far one pound of meat can go.

To keep this true to a 3-ingredient hobo stew, the core is just ground beef, potatoes, and carrots; the seasonings and water are there to help it taste like home. If you have a picky eater, you can mash some of the potatoes into the broth right before serving to make it thicker and creamier, which often goes over well with kids. For extra flavor without adding new main ingredients, swap some of the water for beef broth or stir in a spoonful of tomato paste while it cooks. You can also add a bay leaf or a pinch of dried thyme or parsley during cooking and remove the bay leaf before serving. To stretch it further, stir in a drained can of corn or green beans during the last hour of cooking, or serve the stew over rice or noodles. For a slightly richer stew, add a small knob of butter at the end or top each bowl with a bit of shredded cheese. Food safety tips: Always brown ground beef fully until no pink remains and drain excess fat before adding to the slow cooker. Use a clean cutting board and knife for the vegetables, and wash your hands after handling raw meat. If you prepare ingredients ahead, keep the browned beef refrigerated and only add it to the slow cooker when you’re ready to cook. Once cooked, refrigerate leftovers within 2 hours in shallow containers; they will keep safely for up to 3–4 days. Reheat leftovers until steaming hot before serving, and discard any stew that has been left out at room temperature for more than 2 hours.