This Slow Cooker Vegetable Beef Soup is made with simple fresh ingredients that take only a few minutes to prep. Beef, potatoes, carrots, celery and onion with a thick and hearty broth!
Hearty comfort in a bowl: The ultimate Vegetable Beef Soup Recipe. Warm, savory and packed with wholesome goodness. This Slow Cooker Vegetable Beef Soup is a timeless classic!
Ingredients for Slow Cooker Vegetable Beef Soup
- Beef – Chuck roast or stew meat cut into 1-2 inch cubes
- Onion
- Celery
- Carrots
- Yukon Gold Potatoes
- Peas
- Beef stock
- Crushed tomatoes 0r diced
- Worsterschire sauce
- Thyme – fresh or dried
What kind of beef should I use in the slow cooker –
- some of the toughest and most affordable cuts become tender and delicious in a slow cooker!
- we recommend Chuck Roast. Cheap and cheerful !
- Stew Meat is our second choice – you will find this already diced up for you in the meat cooler.
Let’s get started!
Cut off any large parts of fat and grissle from the roast. (this keeps your soup from getting a fatty feel to it). Cube int0 1-2 inch pieces.
To sear or not to sear…that is the question –
- we have made Beef Bourguignon and Beef Barley Soup in the slow cooker using both methods,seared and not seared where you just toss the beef in the slow cooker. Over all the seared meat gives a depth of flavor you miss when just tossing in the raw beef. But in a pinch, it’s better to make soup than to not make soup so it’s chef choice!
Sprinkle the cubed beef liberally with salt and pepper. Sear the beef in olive oil in two batches. Remove from skillet and set aside.
Add beef stock, tomato paste, crushed tomatoes, worstershire, garlic, thyme, salt and pepper.
Hold the veggies for now! Let the beef cook for about 2 hours before adding the vegetables. This is a great way to keep the vegetables tender without falling apart.
After two hours add all the vegetables except the peas.
Carrots, onion, celery, potatoes, all in the pot! Cook for another 2 hours.
Time for a taste test!
- is the beef tender enough?
- are the vegetables cooked through?
- more salt, pepper, thyme?
What do I serve with Vegetable Beef Stew –
- Bread and butter! We reccomend the following –
- Cheesy Quick Bread – no rise, one bowl!
- Homemade Bread Sticks – kiddos love these!
- Cast Iron Corn Bread
LET’S EAT!
Kathi and Rachel
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Slow Cooker Vegetable Beef Stew
Equipment
Ingredients
- 2 pounds chuck roast trimmed and cut into 2 inch pieces
- 2 tablespoons vegetable oil
- 4 cups beef stock - we prefer low sodium
- 3 cloves garlic - minced
- 3 tablespoons tomato paste
- 1 15 ounce can crushed tomatoes - or diced tomatoes with liquid
- 2 tabelspoons worcestershire sauce
- 2 teaspoons dried thyme - or 1 tablespoon fresh
- 1 yellow onion - diced
- 3 large carrots - diced
- 3 large celery stalks - diced
- 2 cups Yukon potatoes - diced (about 12 ounces)
- 2 tablespoons all purpose flour - optional if you want a thicker broth
Instructions
- Heat a large skillet over medium high heat. Add vegetable oil and heat until shimmering and hot.
- Pat dry beef with paper towel Liberally salt and pepper diced beef. In two batches brown beef cubes. Turning once. Add beef along with any accumulated juices to slow cooker.
- Add beef stock, garlic, tomato paste, crushed tomatoes ,worcestershire and thyme to beef. Cook on low for 2 hours.
- Add diced potatoes, celery, carrots and onion. Cook another 2 hours on low until beef and vegetables are tender.
- 15 Minutes before serving: Toss in peas. (OPTIONAL if you want a thicker soup. Combine 2 tablespoons flour with either beef stock or water. Add to pot with peas.)
- TASTE FOR SEASONING. Most likely more salt and pepper. Perhaps a bit more thyme.
- Serve with bread and butter!
- Store in refrigerator for up to 3 days and freeze for up to 3 months.
Notes
- We cook the beef for 2 hours before adding the vegetables. This keeps the vegetables from getting mushy. If you prefer and don't mind the super soft veggies, toss the veggies (except peas) in with the beef.
- We do not offer a 'cook on high' option as the beef will not tenderize.
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