Slow Cooker 5-Ingredient Depression Stew is a comforting and hearty dish that perfectly captures the essence of simple cooking. With just five ingredients, it is easy to make and uses your slow cooker to create a meal that is warm, filling, and full of flavor. Whether you’re looking for a quick family dinner or a way to stretch your budget, this recipe is a great choice.
Why Make This Recipe
This stew is ideal for busy days when you want a warm meal waiting for you at home. It requires very little prep time and uses common ingredients that you might already have in your pantry. Plus, the slow cooker does all the work, allowing you to enjoy a delicious meal with minimal effort. It’s also a great way to feed a crowd or save leftovers for later!
How to Make Slow Cooker 5-Ingredient Depression Stew
Ingredients:
- 1 pound ground beef
- 2 cups uncooked elbow macaroni
- 1 medium onion, finely chopped
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, with juices
Directions:
- Lightly grease the inside of a 4- to 6-quart slow cooker.
- Crumble the raw ground beef into the bottom and spread it out evenly.
- Scatter the chopped onion over the beef.
- Pour in the diced tomatoes with their juices and the tomato sauce.
- Pour the uncooked elbow macaroni right over the top.
- Press the pasta down gently so most of it is covered by the moisture from the tomatoes and sauce.
- Cover and cook on low for 3 to 4 hours, stirring once or twice if your slow cooker runs hot, until the pasta is tender and the beef is fully cooked.
- Once the macaroni is tender, stir everything together well, breaking up the beef into small crumbles if needed.
- Let it sit uncovered for 5 to 10 minutes to thicken a bit before spooning into bowls and serving hot.
How to Serve Slow Cooker 5-Ingredient Depression Stew
Serve this stew hot in bowls. It pairs well with crusty bread or a simple side salad. You can top it with grated cheese or fresh herbs for an extra touch. This dish is perfect for sharing and makes great leftovers.
How to Store Slow Cooker 5-Ingredient Depression Stew
To store any leftover stew, let it cool down to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just make sure to thaw it completely before reheating.
Tips to Make Slow Cooker 5-Ingredient Depression Stew
- For extra flavor, season the ground beef with garlic powder, salt, and pepper.
- Use whole wheat or gluten-free elbow macaroni for a healthier option.
- Add other vegetables like carrots or bell peppers to boost the nutrition.
- If you prefer a thicker stew, reduce the amount of liquid by using less tomato sauce.
Variation
You can customize this stew by substituting ground beef with ground turkey or sausage. You can also use different pasta shapes like shells or penne for variety.
FAQs
Can I use frozen ground beef?
Yes, you can use frozen ground beef, but it is best to thaw it first for even cooking in the slow cooker.
Can I make this stew ahead of time?
Absolutely! You can prepare it a day ahead and store it in the refrigerator. Just reheat it before serving.
What can I serve with this stew?
This stew goes well with crusty bread, a simple salad, or even over rice for a more filling meal.
Slow Cooker 5-Ingredient Depression Stew
Ingredients
Method
- Lightly grease the inside of a 4- to 6-quart slow cooker.
- Crumble the raw ground beef into the bottom and spread it out evenly.
- Scatter the chopped onion over the beef.
- Pour in the diced tomatoes with their juices and the tomato sauce.
- Pour the uncooked elbow macaroni right over the top and press it down gently so most of it is covered by the moisture from the tomatoes and sauce.
- Cover and cook on low for 3 to 4 hours, stirring once or twice if your slow cooker runs hot, until the pasta is tender and the beef is fully cooked.
- Once the macaroni is tender, stir everything together well, breaking up the beef into small crumbles if needed.
- Let it sit uncovered for 5 to 10 minutes to thicken a bit before spooning into bowls and serving hot.
