Heat a large skillet over medium-high heat; add ground beef and onion. Cook until beef is browned and onions are translucent, then drain any fat.
Transfer the beef mixture to a slow cooker. Stir in potatoes, carrots, chicken broth, crushed tomatoes, tomato paste, garlic, Worcestershire sauce, pepper, and rosemary. Mix well.
Cover and cook on low for 7 hours. Stir occasionally if available.
Add the green beans in the last hour of cooking. Ensure they are well submerged in the stew and heated through.
Serve warm garnished with freshly cut parsley, accompanying with your choice of bread.
Notes
Consider adding a dash of red wine for enhanced flavor, or adjust the herb selection to suit your preference.