Slow Cooker Labor Day Beef and Bean Stew

Slow Cooker Labor Day Beef and Bean Stew: This dish is perfect for busy holiday weekends when you don’t want to stand at the stove all day. It’s cheap, easy, and made from just a few things you probably already have in your kitchen. The beef soup bones give the broth a deep, rich taste, while the canned lima beans make the stew thick and filling. It’s an old-fashioned recipe that feels just right for a relaxed Labor Day meal with family.

Serve it with warm buttered bread, cornbread from a skillet, or crunchy saltine crackers to dip in the broth. You can also add a cool cabbage slaw, fresh tomato slices, or cooked greens on the side. Want to make the meal go even further? Spoon this stew over creamy mashed potatoes or a bowl of hot rice.

This hearty slow cooker stew turns simple ingredients into a warm, filling meal the whole family will love. Beef soup bones create a deep, savory broth, while lima beans add creaminess and heft. With just four ingredients and almost no hands-on work, it’s the perfect budget-friendly dish for a relaxed Labor Day gathering or any busy weeknight.

Ingredients

• 2 pounds frozen raw beef soup bones
• 2 cans (15 oz each) lima beans, undrained
• 1 medium onion, chopped
• 4 cups beef broth

Slow Cooker Labor Day Beef and Bean Stew: Directions

1. Place the frozen beef bones in the bottom of a 5- to 6-quart slow cooker (no need to thaw them first). Scatter the chopped onion evenly on top.
2. Pour in both cans of lima beans, liquid included — don’t drain them, since the liquid helps thicken the stew. Then pour the beef broth over everything.
3. Cover with the lid and cook on Low for 8 to 10 hours, or on High for 5 to 6 hours, until the meat is tender and falling off the bone and the broth smells rich.
4. Carefully lift out the bones with tongs. Once cool enough to handle, pull off any tender meat and stir it back into the stew. Throw away the bones, give everything a good stir, and serve hot.