Print

Easy Slow Cooker Beef Vegetable Soup: The Best Comfort Food

slow cooker beef vegetable soup - featured image
Print Recipe

A hearty, deeply flavorful slow cooker beef vegetable soup made with tender beef chuck, carrots, potatoes, and celery in a rich broth. This set-it-and-forget-it recipe is perfect for busy weeknights and delivers comfort in every bowl.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and sliced into rounds (about 2 cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 3 medium potatoes, peeled and cut into 1/2-inch cubes (Yukon Gold or Russet)
  • 1 can (14.5 ounces) diced tomatoes, with their juices (fire-roasted preferred)
  • 4 cups beef broth (low-sodium)
  • 2 cups water
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas (optional)
  • 1/2 cup frozen corn (optional)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Prep the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  2. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Working in batches, add beef cubes in a single layer and cook undisturbed for 2-3 minutes until a deep brown crust forms. Flip and repeat on all sides. Transfer browned beef to the slow cooker.
  3. Sauté the aromatics: Reduce heat to medium. Add diced onion to the same skillet, scraping up browned bits. Cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Transfer to the slow cooker.
  4. Deglaze the pan: Pour about 1/2 cup of beef broth into the hot skillet and stir vigorously, scraping up all browned bits. Pour this liquid into the slow cooker.
  5. Layer the vegetables: Add carrots, celery, and potatoes to the slow cooker on top of the beef. Do not stir yet.
  6. Add liquids and seasonings: Pour in remaining beef broth, water, diced tomatoes with juices, and tomato paste. Add dried thyme, rosemary, bay leaves, salt, and pepper. Stir gently to combine.
  7. Cook: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is fork-tender.
  8. Finish: About 30 minutes before serving, remove bay leaves. If using frozen peas or corn, stir them in now. Taste and adjust seasoning.
  9. Rest and serve: Let soup sit for 5-10 minutes before serving. Ladle into bowls and garnish with fresh parsley if desired.

Notes

Don’t skip browning the beef—it creates deep flavor. Season in layers for best results. For a thicker soup, mash some potatoes against the side of the slow cooker or use a cornstarch slurry. This soup tastes even better the next day.

Nutrition

Keywords: slow cooker beef vegetable soup, beef soup, vegetable soup, comfort food, slow cooker soup, easy soup recipe

Find it online: https://coracooks.com/easy-slow-cooker-beef-vegetable-soup-the-best-comfort-food/