Print

Cozy Slow Cooker Beef and Vegetable Soup: Easy Fall Dinner

slow cooker beef and vegetable soup - featured image
Print Recipe

This cozy slow cooker beef and vegetable soup is deeply satisfying, surprisingly simple, and packed with tender chunks of beef, vegetables that still have some bite, and a rich, savory broth. It’s the perfect hands-off comfort food for chilly evenings.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, peeled and sliced into rounds
  • 3 ribs celery, sliced
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 cups low-sodium beef broth
  • 1 can (15 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 cup frozen peas
  • Fresh parsley for garnish

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 2-3 minutes per side. Transfer the seared beef to the slow cooker.
  2. Reduce heat to medium. Add the diced onion to the same skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
  3. Pour about 1 cup of beef broth into the skillet with the onions and garlic. Scrape up all the browned bits from the bottom of the pan, then pour the entire mixture into the slow cooker with the beef.
  4. To the slow cooker, add the remaining beef broth, crushed tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir to combine. Add the carrots, celery, and potatoes on top without stirring them in completely.
  5. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are soft but still hold their shape.
  6. About 15 minutes before serving, remove the bay leaves. Stir in the frozen peas and let them warm through. Taste the broth and adjust salt and pepper as needed.
  7. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a simple side salad.

Notes

For the best texture, use a well-marbled chuck roast. You can do all the chopping and searing the night before; store the seared beef and sautéed vegetables separately in the fridge, then layer everything in the slow cooker in the morning. For a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the soup during the last 30 minutes of cooking.

Nutrition

Keywords: slow cooker beef soup, beef and vegetable soup, fall dinner, cozy soup, easy slow cooker recipe, comfort food

Find it online: https://lucastable.com/cozy-slow-cooker-beef-and-vegetable-soup-easy-fall-dinner/