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Cozy Slow Cooker Vegetable Beef Soup: Easy & Hearty

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This hearty slow cooker vegetable beef soup is the ultimate comfort food, featuring tender beef, colorful vegetables, and a rich, deeply flavorful broth. It’s a hands-off, budget-friendly meal that fills your home with an incredible aroma and your belly with warmth.

Ingredients

Scale
  • 1.5 lbs (680 g) beef stew meat (chuck roast, cut into 1-inch cubes)
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, peeled and sliced into rounds
  • 3 ribs celery, sliced
  • 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
  • 1.5 cups frozen mixed vegetables (peas, corn, green beans, carrots)
  • 14.5 oz (411 g) canned diced tomatoes, undrained (fire-roasted preferred)
  • 4 cups (960 ml) low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 tsp salt and 1/2 tsp pepper)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Pat the stew meat dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes for 3-4 minutes per side until a deep brown crust forms. Transfer seared beef to the slow cooker.
  3. Reduce heat to medium. Add diced onion to the same skillet and cook for 2 minutes, scraping up browned bits. Add minced garlic and cook for 30 seconds until fragrant. Transfer onions and garlic to the slow cooker.
  4. Pour about 1/2 cup of beef broth into the hot skillet and scrape up any remaining browned bits. Pour this liquid into the slow cooker.
  5. Add carrots, celery, and potatoes to the slow cooker on top of the beef (do not stir yet).
  6. Pour in remaining beef broth, undrained diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Gently stir to combine.
  7. Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. About 30 minutes before serving, stir in frozen mixed vegetables.
  8. Remove bay leaves. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or buttery crackers.

Notes

For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir into soup, and cook on HIGH for 15 minutes. This soup tastes even better the next day. To freeze, portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Keywords: slow cooker vegetable beef soup, hearty beef soup, easy beef soup, comfort food, winter soup, freezer-friendly soup

Find it online: https://zorbmeal.com/cozy-slow-cooker-vegetable-beef-soup-easy-and-hearty/