This slow cooker 5-ingredient beef and green bean stew is the kind of practical, comforting meal that earns a permanent place in a weeknight rotation. It relies on a simple dump-and-go method, layering fresh green beans over raw stew meat with just a few pantry staples, then letting the slow cooker do the work. The result is a hearty, savory supper with tender beef, softened green beans, and a rich broth that feels far more developed than the short ingredient list would suggest.
Serve this stew with crusty bread, buttered egg noodles, mashed potatoes, or plain white rice to soak up the broth. A simple salad with a sharp vinaigrette or a side of sliced tomatoes can brighten the meal, and if you want to round it out further, a spoonful of sour cream or a sprinkle of chopped parsley on top works nicely.
Slow Cooker 5-Ingredient Beef and Green Bean Stew
Servings: 6
Ingredients
1 1/2 pounds beef stew meat
1 pound fresh green beans, trimmed
1 medium yellow onion, sliced
2 cups beef broth
1 packet onion soup mix
Directions
1. Add the beef stew meat to the slow cooker and spread it into an even layer across the bottom.
2. Scatter the sliced onion over the meat, then dump the fresh green beans on top.
3. Sprinkle the onion soup mix evenly over the top, then pour in the beef broth.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork-tender and the green beans are fully softened.
5. Stir gently, taste the broth, and serve hot in bowls.
Variations & Tips
Add potatoes: For a fuller one-pot meal, add 3 to 4 medium Yukon Gold potatoes, peeled and cut into chunks, under the green beans. They will absorb the broth and make the stew even heartier.
Thicker broth: If you prefer a stew with more body, stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water during the last 20 to 30 minutes of cooking, then cover again until slightly thickened.
Use tougher cuts wisely: Chuck stew meat works especially well here because the long, moist cooking time helps break down connective tissue. If your beef still seems firm, it likely needs more time rather than higher heat.
Boost the flavor: A spoonful of Worcestershire sauce, a clove of minced garlic, or a pinch of black pepper can deepen the savory notes without changing the basic character of this simple supper.
Green bean texture: Fresh green beans become very tender in a long-cooked stew. If you like them with a bit more structure, cut them into larger pieces and check for doneness toward the earlier end of the cooking range.