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This slow cooker beef and green bean stew is a great pick when you need dinner to be easy, but still filling. It only needs five simple things — stuff you likely already have in your pantry or freezer. All you do is put everything in the slow cooker, and it slowly turns into a warm, hearty meal by the time you’re ready to eat. It has that cozy, homemade feel of a Midwest-style stew mixed with a casserole, which makes it perfect for nights when you want a full dinner without much work or mess to clean up after.
To make this stew go even further, try serving it with thick, buttered bread, warm biscuits, or a big scoop of mashed potatoes. A simple side salad with a tangy dressing helps balance out the rich flavor of the stew. If you’re feeding a hungry family, sprinkle some shredded cheddar cheese on top or serve it with crackers to make the meal feel even more comforting.
This hearty slow cooker stew mixes ground beef, green beans, potatoes, and onion with tomato soup for a warm, filling dinner made from just five simple ingredients. It’s an easy, hands-off meal that cooks itself throughout the day, making it perfect for busy families who want comfort food without spending hours in the kitchen.
Servings: 6
Ingredients
- 1 pound ground beef
- 2 cans cut green beans (14.5 ounces each), keep the liquid in the can — don’t drain it
- 1 can condensed tomato soup (10.75 ounces)
- 3 medium russet potatoes, peeled and cut into small cubes
- 1 small onion, chopped into small pieces
Slow Cooker Beef and Green Bean Stew: Directions
- Place the raw ground beef into the bottom of your slow cooker. Use a spoon or spatula to gently break the meat apart so it spreads out into one even layer across the bottom. This helps it cook evenly as everything else is added on top.
- Sprinkle the chopped onion evenly over the beef, followed by the cubed potatoes. Spread them out so they cover the meat in a fairly even layer. Then pour both cans of green beans right on top, including the liquid from the cans — this liquid adds extra flavor and moisture as the stew cooks.
- Spoon the condensed tomato soup over the top of the green beans. Use the back of the spoon to gently spread it out so it lightly covers the surface. You don’t need to stir it in yet; the layers will cook together as the slow cooker does its job.
- Put the lid on the slow cooker. Cook on the low setting for 6 to 7 hours, or on the high setting for 3 to 4 hours. You’ll know it’s ready when the potatoes are soft and easy to poke with a fork, and the beef is fully cooked through. Once it’s done, stir everything together well to break up the beef into smaller pieces and mix the broth evenly through the stew. Serve it warm in bowls.
