Dump canned lima beans over frozen raw beef soup bones, combined with 2 ingredients, into slow cooker for a thrifty dinner that disappears faster than anything else

This slow cooker poor man’s stew is the kind of practical, budget-friendly meal that fits right into a busy holiday weekend when you want something hearty without standing over the stove. Built from just a few pantry and freezer staples, it leans on beef soup bones for rich flavor and canned lima beans for body, creating a simple, old-school stew that feels especially at home on a casual Labor Day table.

Serve this stew with thick slices of buttered bread, skillet cornbread, or saltine crackers to soak up the broth. A simple cabbage slaw, sliced tomatoes, or cooked greens make good, inexpensive sides, and if you want to stretch the meal even further, spoon the stew over mashed potatoes or hot rice.

Slow Cooker 4-Ingredient Poor Man’s Labor Day Stew

Servings: 4 to 6

Finished poor man’s stew with beef and lima beans in a rustic bowl

Ingredients

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

Beef soup bones, canned lima beans, chopped onion, and beef broth on a kitchen counter

Directions

1. Place the frozen beef soup bones in the bottom of a 5- to 6-quart slow cooker, then scatter the chopped onion over the top.

Frozen beef soup bones and chopped onion in a slow cooker

2. Dump in the canned lima beans with their liquid, then pour the beef broth over everything.

Lima beans and broth added over soup bones in a slow cooker

3. Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours, until the beef is tender and the broth is flavorful.

Cooked beef and lima bean stew in a slow cooker

4. Remove the bones carefully, pull off any tender meat to return to the slow cooker, discard the bones, and stir the stew before serving hot.

Final plated bowl of beef and lima bean stew with bread

Variations & Tips

Add a little seasoning: If you keep a few basics on hand, a pinch of black pepper, garlic powder, or dried thyme can give the broth more depth without changing the spirit of the recipe.

Make it stretch further: Stir in diced potatoes during the last 3 to 4 hours of cooking, or serve the finished stew over rice to turn a small amount of meat into a more filling family dinner.

Skim for a cleaner broth: Soup bones can release quite a bit of fat, so if you have time, skim the surface before serving or chill leftovers and remove the hardened fat the next day.

Food safety note: For best slow cooker results and safer, more even cooking, thaw the beef soup bones in the refrigerator before adding them to the slow cooker rather than starting from fully frozen.