My mother relies on this hearty 4-ingredient depression era staple whenever she needs to stretch a dollar. It cooks down into a meltingly tender savory broth that warms you straight to the bone.

This slow cooker 4-ingredient green bean and potato stew is the kind of humble, filling meal my mother leaned on whenever money was tight. It’s very much a Depression-era style staple: just a few pantry basics, stretched with water and time, turning into a meltingly tender, savory broth that warms you straight to the bone. There’s nothing fancy here—just potatoes, green beans, onion, and a bit of seasoned broth—but after a long, slow cook, it tastes like something your grandmother might have simmered all day on the back of the stove. It’s perfect for busy weeks, tight grocery budgets, or any night you want a simple, comforting bowl of home.

Serve this stew ladled into deep bowls with plenty of broth, and pair it with crusty bread, biscuits, or cornbread to soak up every bit of the savory juices. A simple side salad or sliced fresh tomatoes adds a little brightness alongside the rich, brown broth. If you want to stretch the meal even further, serve it over cooked white rice or egg noodles. For family dinners, I like to put out a small dish of black pepper and maybe a splash of vinegar or hot sauce so everyone can season their own bowl just how they like it.

Servings: 4–6

2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks

Layer the sliced onion in the bottom of a 5- to 7-quart slow cooker. This gives a soft, sweet base to the stew and keeps the potatoes from sticking.

Add the potato chunks on top of the onions, spreading them out in an even layer so they cook evenly and become meltingly tender.

Scatter the green beans over the potatoes. If using frozen green beans, there is no need to thaw first; just break up any large clumps.

Pour the beef broth (or vegetable broth) evenly over the vegetables. The liquid should mostly cover the potatoes and green beans; add a little extra water if needed so everything is just barely submerged.

Sprinkle in the salt and black pepper, if using. Give the pot a gentle stir, being careful not to mash the potatoes, just enough to tuck everything into the broth.

Cover the slow cooker with the lid and cook on LOW for 7–9 hours, or on HIGH for 4–5 hours, until the potatoes are very soft and the green beans are tender. The onions will almost disappear into the liquid, helping create a rich, brown, savory broth.

Once cooked, taste the broth and adjust seasoning with a bit more salt and pepper if needed. If you like a slightly thicker, more rustic texture, gently mash a few potato pieces against the side of the slow cooker and stir them back into the stew.

Ladle the stew into bowls, making sure each serving gets plenty of potatoes, green beans, and broth. Serve hot, with bread or your favorite simple side, and enjoy that old-fashioned, stick-to-your-ribs comfort.

To keep this true to its Depression-era spirit, the key is using what you have and stretching it. If you don’t have fresh potatoes, you can use canned whole potatoes (drained) and shorten the cooking time by 1–2 hours, just until everything is heated through and tender. For a slightly lighter flavor, swap the beef broth for vegetable or chicken broth; it will still cook down into a cozy, savory brown broth. If your family likes a little meat, you can add a small amount of diced smoked sausage, ham, or a leftover beef roast on top of the onions before adding the potatoes—this isn’t necessary, but a few ounces can flavor the whole pot. For picky eaters, cut the potatoes into smaller pieces and cook until very soft so they almost melt into the broth; the green beans can be chopped shorter so they’re easier for little ones to manage. If you prefer a thicker, stew-like texture, mash more of the potatoes at the end or leave the lid off for the last 20–30 minutes on HIGH to let some liquid evaporate. You can also add inexpensive seasonings like a bay leaf, a pinch of garlic powder, or dried thyme for extra depth without straying from the simple, budget-friendly nature of the dish. Leftovers reheat well and can be stretched with a bit more broth or water and an extra potato or two if you need to feed a few more people the next day.