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Beef Stew with Green Beans and Pearl Onions
Print Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 1 cup pearl onions, peeled
  • 2 cups fresh green beans, trimmed and cut into 1-inch pieces
  • 4 carrots, peeled and sliced
  • 3 medium potatoes, cubed
  • 4 cups beef bone broth
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the beef stew meat, pearl onions, carrots, potatoes, garlic, thyme, bay leaves, salt, and black pepper into the slow cooker.
  • Pour the beef bone broth over the ingredients and stir gently to combine.
  • Cover and cook on low for 7 hours.
  • Add the green beans, stir once, and continue cooking for 1 more hour until the beef is tender and the green beans are cooked through but still hold their shape.
  • Remove the bay leaves before serving.

Notes

Add the green beans only in the final hour so they stay bright and slightly crisp instead of turning mushy. If you prefer a thicker broth, mash a few potato cubes against the side of the pot and stir them back in at the end. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board