Description
Hearty crock pot beef vegetable soup loaded with tender chunks of beef, potatoes, carrots, and a rich savory broth—an easy set-it-and-forget-it dinner the whole family will love.
Ingredients
1.5 lbs beef stew meat, cubed
1 tbsp olive oil
6 cups beef broth
3 large carrots, sliced
2 celery stalks, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium potatoes, diced
1 (14.5 oz) can diced tomatoes, undrained
2 tbsp tomato paste
1 cup frozen green beans
1 cup frozen corn
1 cup frozen peas
1 bay leaf
1 tsp dried thyme
1 tbsp Worcestershire sauce
Salt and pepper, to taste
Instructions
1. Pat the beef dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the beef in batches until browned on all sides.
2. Transfer the seared beef to a 6-quart slow cooker. Saute the onion in the same skillet for 2-3 minutes, then add it to the slow cooker along with any browned bits from the pan.
3. Add the broth, carrots, celery, garlic, potatoes, diced tomatoes, tomato paste, bay leaf, thyme, and Worcestershire sauce. Stir to combine.
4. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
5. Stir in the frozen green beans, corn, and peas about 20 to 30 minutes before serving.
6. Remove the bay leaf, taste, and adjust seasoning with salt and pepper before serving.
Notes
Browning the beef first adds noticeably more flavor, so don’t skip that step if you have the time.
Swap in chuck roast or ground beef if that’s what you have on hand.
If the broth is thinner than you’d like, stir in a cornstarch slurry during the last 30 minutes of cooking.
Leftovers keep in the fridge for 4-5 days and freeze well for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Category: Soup / Main Course
- Method: Slow Cooking
- Cuisine: American