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Cozy Slow Cooker Beef Vegetable Soup: Easy Comfort

cozy slow cooker beef vegetable soup - featured image
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A hearty and comforting beef vegetable soup made in the slow cooker with tender beef chuck, hearty vegetables, and a rich broth. Perfect for cold weather and busy days.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 4 cups low-sodium beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 2 medium Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
  • 1 cup frozen peas
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients: Chop the onion, slice the carrots and celery, cube the potatoes, and mince the garlic. Cut the beef chuck into 1-inch cubes. Pat the beef dry with paper towels and season generously with salt and pepper.
  2. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add beef cubes in a single layer (work in batches if needed) and cook undisturbed for 3-4 minutes until a deep brown crust forms. Flip and brown the other sides. Transfer browned beef to the slow cooker.
  3. Sauté the aromatics: Reduce heat to medium and add diced onion to the same skillet. Cook for 2 minutes, scraping up browned bits. Add minced garlic and tomato paste; stir constantly for 1 minute until tomato paste darkens. Pour in ½ cup beef broth and scrape the pan clean. Pour into the slow cooker over the beef.
  4. Build the broth: Add remaining beef broth, diced tomatoes with juices, Worcestershire sauce, dried thyme, crushed rosemary, and bay leaves to the slow cooker. Stir to combine.
  5. Add hearty vegetables: Stir in carrots, celery, and potatoes. Push them down into the liquid. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
  6. Add delicate vegetables: About 30 minutes before serving, stir in green beans and frozen peas. Cover and cook until tender, about 30 minutes.
  7. Final seasoning and serve: Remove bay leaves. Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread.

Notes

For best results, brown the beef before adding to the slow cooker. Add delicate vegetables (green beans and peas) only during the last 30 minutes to prevent mushiness. The soup tastes even better the next day. For a thicker broth, mash some potatoes against the side of the pot or use a cornstarch slurry.

Nutrition

Keywords: slow cooker beef soup, beef vegetable soup, comfort food, winter soup, easy dinner

Find it online: https://junomeals.com/cozy-slow-cooker-beef-vegetable-soup-easy-comfort/