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Cozy Crockpot Beef Vegetable Soup – Easy Comfort Food

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This cozy crockpot beef vegetable soup is a hearty, warming comfort food that tastes like a classic diner favorite. With tender beef, perfectly cooked vegetables, and a rich, savory broth, it’s the perfect meal for chilly days.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 2 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 Yukon Gold potatoes, peeled and cubed (about 3 cups)
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups low-sodium beef broth
  • 2 cups water
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped (for garnish, optional)
  • Parmesan rind (optional)
  • Worcestershire sauce (optional, about 1 tablespoon)
  • Red pepper flakes (optional, 1/4 teaspoon)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add the beef cubes in a single layer and sear for 3-4 minutes per side until deeply browned. Transfer the browned beef to a 6-quart or larger slow cooker using a slotted spoon.
  3. Reduce the heat to medium. Add the diced onion to the same skillet and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds more until fragrant. Scrape the onion and garlic into the slow cooker.
  4. Pour about 1/2 cup of the beef broth into the hot skillet. Use a wooden spoon to scrape up the browned bits from the bottom. Pour this liquid into the slow cooker.
  5. To the slow cooker, add the carrots, celery, potatoes, diced tomatoes (with their juices), tomato paste, bay leaves, thyme, rosemary, salt, pepper, and the remaining beef broth and water. Stir to combine. If using optional Parmesan rind or Worcestershire sauce, add them now.
  6. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the vegetables are soft.
  7. About 20 minutes before serving, stir in the frozen peas and corn. Cover and cook for 15-20 minutes until heated through.
  8. Remove the bay leaves (and Parmesan rind if used). Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

Don’t skip browning the beef—it’s essential for deep flavor. Cut vegetables uniformly for even cooking. Use low-sodium broth to control salt. Add frozen vegetables at the end to keep them bright and firm. The soup tastes even better the next day. Avoid lifting the lid too often during cooking.

Nutrition

Keywords: crockpot beef vegetable soup, slow cooker soup, beef soup, comfort food, winter soup, hearty soup

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