Slow Cooker 4-Ingredient Mulligan Stew
—a hearty, simple, stick-to-your-ribs comfort meal your grandpa would approve of:
Ingredients (Serves 6)
2 pounds ground beef (80–85% lean)
4 cups peeled and diced russet potatoes (about 3–4 medium potatoes)
2 cups diced yellow onion (about 2 medium onions)
2 cans (28 ounces each) crushed or diced tomatoes with juice
Optional: salt and black pepper to taste at serving.
Directions
Brown the beef:
In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks.
Cook 7–10 minutes until no pink remains and most of the liquid has evaporated.
Drain excess grease if desired to prevent the stew from being too oily.
Layer in the slow cooker:
Add the browned beef to the bottom of a 5–6 quart slow cooker, spreading it evenly.
Layer the diced potatoes over the beef.
Scatter the diced onions evenly on top. Do not stir yet—this helps the potatoes and onions cook evenly.
Add the tomatoes:
Pour both cans of tomatoes (with all their juice) over the onions and potatoes, covering everything as much as possible.
If the tomatoes are very thick, gently shake the slow cooker or lightly press down with a spoon to help the liquid settle.
Cook:
Cover and cook on LOW for 7–8 hours, or HIGH for 4–5 hours, until the potatoes are very tender and onions are soft.
Combine and season:
Gently stir the stew from the bottom to mix beef, potatoes, onions, and tomatoes into a rich, dark broth.
Taste at the table and add a pinch of salt and black pepper if desired.
Serve:
Ladle hot stew into bowls, making sure each serving gets plenty of beef, potatoes, onions, and broth.
Serve with thick slices of buttered bread, cornbread, or crackers.
Optional: serve over cooked rice, noodles, or macaroni to stretch the meal further.
Variations & Tips
For kids or picky eaters, dice potatoes smaller and onions finely so they blend into the stew.
For a thicker stew, mash a few potatoes against the side of the slow cooker and stir them in, or leave the lid slightly ajar for 20–30 minutes at the end.
Use plain crushed tomatoes for mild flavor, or diced tomatoes with green chilies or fire-roasted tomatoes for extra zip.
Leftovers keep in the fridge for up to 3 days and taste even better the next day.
This recipe is the ultimate no-fuss, budget-friendly comfort food, perfect for filling hungry families or making ahead for busy weeknights.
